Nixtamalization assisted with ultrasound: effect on mass transfer and physicochemical properties of nixtamal, masa and tortilla
Nixtamalización asistida con ultrasonido: efecto en la transferencia de masa y propiedades fisicoquímicas de nixtamal, masa y tortilla
L.E. Moreno-Castro1, A. Quintero-Ramos1*, M.G. Ruiz-Gutiérrez1, M.Á. Sánchez-Madrigal1, C.O. Meléndez-Pizarro1, I. Pérez-Reyes1 and D. Lardizábal-Gutiérrez2
1 Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Circuito Universitario s/n. Campus Universitario # 2, Chihuahua, Chihuahua México C.P. 31125. *Corresponding author. E-mail: aqura60@gmail.com; aquinter@uach.mx Tel. +52 614-23-66-000.
]]> 2 Centro de Investigación en Materiales Avanzados, S. C. Avenida Miguel de Cervantes 120, Complejo Industrial. Chihuahua, Chihuahua, México.
Received December 7, 2014
Accepted April 20, 2015
Abstract
The effects of ultrasound during maize nixtamalization at different temperatures on the properties of nixtamal, masa and tortilla were evaluated. White maize; was nixtamalized at 85 and 95 °C, with and without ultrasound (843 W-m-2). Pericarp removal, the water and calcium absorption kinetics, and the apparent diffusion coefficients (DA) from Fick's second law, the thermal and structural properties of the nixtamalized flours and thee texture of the masa and tortillas were; determined. The ultrasound and temperature affected significantly the water and calcium absorptions kinetics, showing linear and asymptotic tendencies during cooking and steeping , respectively. These were described adequately by Fick's model, and the ultrasound significantly increased the DA of water (2.54-3.93x 10-10m2.s-1). Over 80% of the pericarp was removed during cooking. The gelatinization enthalpy showed a decreaseat 95 °C. Microscopy images showed spherical and polygonal granules at 85 °C, and a shape loss with increasing diameter by ultrasound effect (95 °C). Nixtamalization assisted by ultrasound reduced the processing time compared with traditional or industrial process.
Key words: nixtamalization, ultrasound, calcium, texture, tortilla.
Resumen
]]> Se evaluó el efecto del ultrasonido durante la nixtamalización a diferentes temperaturas en las propiedades de nixtamal, masa y tortilla. Se nixtamalizó maíz; blanco a 85 y 95 °C, con y sin ultrasonido (843 W-m-2). Se determinaron cinéticas de remoción de pericarpio, de absorción de agua y calcio, coeficientes de difusión aparente (DA) a partir de la segunda ley de Fick, propiedades térmicas y estructurales de las harinas nixtamalizadas y textura de masa y tortillas. El ultrasonido y la temperatura afectaron significativamente a las cinéticas de absorción de agua y calcio, mostrando una tendencia lineal y asintótica durante la cocción y el reposo, respectivamente. Estas fueron descritas adecuadamente por el modelo de Fick, y el ultrasonido incrementó significativamente el DA de agua (2.54-3.93x10-10m2.s-1). Más del 80% del pericarpio fue removido durante la cocción. La entalpia de gelatinización mostró una disminución a 95 °C. Las imágenes de microscopía mostraron gránulos esféricos y poligonales a 85 °C, y una pérdida de su forma con incrementos en el diámetro por efecto del ultrasonido (95 °C). La nixtamalización asistida con ultrasonido redujo el tiempo de proceso comparado con un proceso tradicional o industrial.Palabras clave: nixtamalización, ultrasonido, calcio, textura, tortilla.
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