<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952016000600727</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Nixtamalización de cinco variedades de maíz con diferente dureza de grano: impacto en consumo de combustible y cambios fisicoquímicos]]></article-title>
<article-title xml:lang="en"><![CDATA[Nixtamalization of five corn varieties with different Kernel Hardness: impact in fuel consumption and physicochemical properties]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Roque-Maciel]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arámbula-Villa]]></surname>
<given-names><![CDATA[Gerónimo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Espíndola]]></surname>
<given-names><![CDATA[Mirna]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortiz-Laurel]]></surname>
<given-names><![CDATA[Hipólito]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carballo-Carballo]]></surname>
<given-names><![CDATA[Aquiles]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Corredor]]></surname>
<given-names><![CDATA[J. Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados Programa de Innovación Agroalimentaria Sustentable ]]></institution>
<addr-line><![CDATA[Amatlán de los Reyes Veracruz]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional Centro de Investigación y de Estudios Avanzados ]]></institution>
<addr-line><![CDATA[Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Colegio de Postgraduados Genética ]]></institution>
<addr-line><![CDATA[Montecillo Estado de México]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2016</year>
</pub-date>
<volume>50</volume>
<numero>6</numero>
<fpage>727</fpage>
<lpage>745</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952016000600727&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952016000600727&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952016000600727&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La nixtamalización causa en el grano de maíz cambios físicos, químicos y reológicos que afectan la calidad de la masa y la tortilla. La nixtamalización tradicional de maíz, realizada principalmente en contenedores abiertos, presenta una muy baja utilización de la energía requerida para este proceso, porque puede usar hasta 70 % más del combustible necesario. La correcta selección de los maíces para nixtamalizar contribuye en la calidad de las tortillas y el ahorro de combustible. El objetivo de este estudio fue determinar las modificaciones físicas, químicas, y térmicas que ocurren durante la nixtamalización de granos de variedades de maíz con diferente grado de dureza y su relación con el consumo de combustible y demanda energética durante el proceso. El consumo de combustible y los cambios fisicoquímicos en el grano y en el agua de cocimiento o nejayote se monitorearon durante la cocción alcalina de cinco variedades de maíz. Los valores de pH en el nejayote se redujeron después de la cocción alcalina en un promedio de 0.2 unidades. El tiempo de cocimiento fue 26.6, 31.6, 36.6, 31.6, y 38.3 min, con un consumo de gas de 112.6, 119.2, 125.9, 119.2, y 128.1 g para las variedades Criollo, Mont265, Mont360, Mont363 y Mont41, respectivamente. Los granos de menor dureza, menor densidad absoluta y peso hectolítrico requirieron la menor cantidad de combustible para nixtamalización. Las propiedades reológicas de las harinas durante la nixtamalización tuvieron comportamientos similares excepto Mont265 cuyo grano es más pequeño. Las propiedades térmicas de las harinas fueron similares con un aumento en la temperatura de gelatinización en las muestras tomadas al final de la nixtamalización. En conclusión, además de determinar las características de calidad de la masa y tortillas producidas, es necesario conocer los parámetros energéticos requeridos para la nixtamalización de los granos de las variedades de maíz.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract &#8220;Nixtamalization&#8221; causes in corn grain physical, chemical and rheological changes that affect the quality of the dough and tortilla. The traditional corn nixtamalization, carried out mostly in open containers, presents a very poor utilization of the energy required for this process, as it can take up to 70 % more of the fuel required. The correct selection of corns for nixtamalization contributes to the quality of tortillas and fuel saving. The aim of this study was to determine the physical, chemical, and thermal changes that occur during nixtamalization of corn grain varieties with different degrees of hardness and its relation to fuel consumption and energy demand during the process. Fuel consumption and physical and chemical changes in the grain and the cooking water or &#8220;nejayote&#8221; were monitored during the alkaline cooking of five varieties of corn. In the nejayote, pH values decreased after alkaline cooking in an average of 0.2 units. Cooking time was 26.6, 31.6, 36.6, 31.6, and 38.3 min, with gas consumption of 112.6, 119.2, 125.9, 119.2, and 128.1 g for the varieties Criollo, Mont265, Mont360, Mont363 and Mont41 respectively. Grains of lower hardness, absolute density and test weight required the least amount of fuel for nixtamalization. The rheological properties of flour during nixtamalization had similar behavior except Mont265 variety whose grains are smaller. The thermal properties of flour were similar after an increase in the gelatinization temperature of the samples taken at the end of nixtamalization. It is concluded that besides determining the quality characteristics of the dough and tortillas produced, it is necessary to know the energy parameters required for the nixtamalization of the of the corn varieties.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Maíz]]></kwd>
<kwd lng="es"><![CDATA[nixtamalización]]></kwd>
<kwd lng="es"><![CDATA[cambios fisicoquímicos]]></kwd>
<kwd lng="es"><![CDATA[tiempo de cocción]]></kwd>
<kwd lng="es"><![CDATA[combustible]]></kwd>
<kwd lng="en"><![CDATA[Corn]]></kwd>
<kwd lng="en"><![CDATA[nixtamalization]]></kwd>
<kwd lng="en"><![CDATA[physicochemical changes]]></kwd>
<kwd lng="en"><![CDATA[cooking time]]></kwd>
<kwd lng="en"><![CDATA[fuel]]></kwd>
</kwd-group>
</article-meta>
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