Correlación de entalpías de gelatinización con los índices de absorción de agua y de sólidos solubles en agua de sémolas, granillos y harinas de maíz nixtamalizado
Correlation between gelatinization enthalpies, water absorption index and water soluble index in grits, corn meals and nixtamalized corn flours
G.M. Olguín-Arteaga1, M. Amador-Hernández1, A. Quintanar Guzmán2, F. Díaz-Sánchez3, I. Sánchez-Ortega1, A. Castañeda-Ovando1, R. Avila-Pozos1 y E.M. Santos-López1*
1 Universidad Autónoma del Estado de Hidalgo, Área Académica de Química, Ciudad del Conocimiento, Crta Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma, 42184, Hidalgo, MEXICO. *Autor para la correspondencia. E-mail: emsantos@uaeh.edu.mx.
]]> 2 Adriana Consulting Services Incorporated. 1408 Hunter Ridge. Siloam Springs, AR 72761 USA.3 FRITOS TOTIS SA. de CV. Calle 4 sur #123 Cd. Industrial, C.P. 43800, Tizayuca, Hidalgo, México.
Recibido 24 de Febrero de 2015
Aceptado 30 de Abril de 2015
Resumen
En la industria de las botanas de maíz se ha observado que se obtienen productos con grandes y numerosas burbujas cuando el almidón esta muy gelatinizado a causa de los procesos de molienda, lo que genera textura y apariencia indeseable de los productos. En el presente estudio se midió la entalpia de gelatinización por calorimetría diferencial de barrido (DSC) en sémolas, granillos y harinas de maíz nixtamalizado y se correlación con los índices de absorción de agua (WAI) y de sólidos solubles en agua (WSI) para elaborar un modelo de predicción de entalpía. Los resultados indican que mientras más intenso fue el proceso de molienda (menor tamaño de partícula) más bajos fueron los valores promedio de entalpía de gelatinización, 8.05 ± 1.22 J/g para sémolas, 5.333 ± 1.87 J/g para granillos y finalmente, las harinas de maíz nixtamalizado presentaron valores entre 2.35 y 3.28 J/g. La entalpía de gelatinización presentó correlaciones significativas de -0.847 y -0.763 con WAI y WSI, respectivamente. Se estableció un modelo de predicción de entalpía para granillos, sémolas y harinas.
Palabras clave: nixtamalización, predicción de entalpía de gelatinización, harina de maíz nixtamalizado, WAI, WSI.
]]> Abstract
Corn snack industry has empirically found that big and abundant blisters are developed when cornstarch is highly gelatinized, because of milling processes. This defect affects mainly the texture and appearance of the snacks. In the present study, gelatinization enthalpy by DSC was measured in grits, corn meals and nixtamalized corn flours, and correlated with Water Absorption Index (WAI) and Water Soluble Index (WSI), to generate an enthalpy prediction model. Results indicated that the more intense the process of milling was (lower particle diameter), the lower the gelatinization enthalpy values were. Grits presented a gelatinization enthalpy mean of 8.05 ± 1.22 J/g, corn meals of 5.33 ± 1.87 J/g and nixtamalized corn flours ranged between 2.35 y 3.28 J/g. The gelatinization enthalpy was significantly correlated with WAI and WSI (-0.847 y -0.763, respectively). A predictive model was successfully generated to predict gelatinization enthalpy in grits, corn meals and flours.
Key words: nixtamalization, gelatinization enthalpy prediction, nixtamalized corn flour, WSI, WAI.
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Agradecimientos
Esta investigación fue apoyada por el Programa de Estímulos a la Investigación, Desarrollo e Innovación Tecnológica del CONACYT, convocatoria 2012, en la modalidad INNOVATEC, Proyecto número 178916. Damos las gracias a la Empresa FRITOS TOTIS, S.A. de C.V. por el apoyo y facilidades para esta investigación.
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