SciELO - Scientific Electronic Library Online

SciELO - Scientific Electronic Library Online

Referencias del artículo

SALINAS-MORENO, Yolanda; CASTILLO-LINARES, Erika Belem; VAZQUEZ-CARRILLO, María Gricelda  y  BUENDIA-GONZALEZ, María Ofelia. Mezclas de maíz normal con maíz ceroso y su efecto en la calidad de la tortilla. Rev. Mex. Cienc. Agríc [online]. 2011, vol.2, n.5, pp.689-702. ISSN 2007-0934.

    Association of Official Analytical Chemists (AOAC). 1975. Official methods of analysis. 14th edition. St. Paul Minnesota, USA. American [ Links ]

    Association of Cereal Chemists (AACC). 1976. Official methods of analysis. 8th. edition. St. Paul Minnesota, USA. [ Links ]

    Association of Official Analytical Chemists (AOAC). 1984. Official methods of analysis. 12th edition. St. Paul Minnesota, USA. [ Links ]

    Bhattacharya, M. S.; Erazo-Castrejón, V.; Doehlert, D. C. and McMullen, M. S. 2002. Staling of bread as affected by ceroso wheat flour blends. Cereal Chem. 79(2):178-182. [ Links ]

    Bhattacharya, M. and Hanna, M. A. 1987. Kinetics of starch gelatinization during extrusion cooking. J. Food Sci. 52:764-766. [ Links ]

    Eggum, B. O.; Dumanovic, J.; Misevic, D. and Denic, M. 1983. Grain yield and nutritive value of high oil, opaque and ceroso maize hybrids. J. Cereal Sci. 1:139-145. [ Links ]

    Fernández, A. D.; Waniska, R. D. and Rooney, L. W. 1999. Changes in starch properties of corn tortillas during storage. Time on the retrogradation of banana starch extrudate. J. Agric. Food Chem. 53:1081-1086. [ Links ]

    Gómez, H. M.; Lee, J. F.; McDonough, C. M.; Waniska, R. D. and Rooney, L. W. 1992. Corn starch changes during tortilla and tortilla chip processing. Cereal Chem. 69(3):275-279. [ Links ]

    Gudmundsson, M. and Eliasson, A. C. 1990. Retrogradation of amylopectin and the effects of amylose and added surfactants/emulsifiers. Carbohydrate Polymers. 13:295-315. [ Links ]

    Guo, G.; Jackson, D. S.; Graybosch, R. A. and Parkhurst, A. M. 2003. Wheat tortilla quality: Impact of amylose content adjustments using ceroso wheat flour. Cereal Chem. 80(4):427-436. [ Links ]

    Hayakawa, K.; Tanaka, K.; Nakamura, T.; Endo, S. and Hoshino, T. 2004. End use quality of ceroso wheat flour in various grain-based foods. Cereal Chem. 81(5):666-672. [ Links ]

    Herrera, S. R. and Hubert, J. T. 1989. Influence of varying protein and starch degradability on performance of lactating cows. J. Dairy Sci. 72:1477-1483. [ Links ]

    Jane, J. L. and Chen, J. F. 1992. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chem. 69(1):60-65. [ Links ]

    Juliano, B. O. 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today. 16(10):334. [ Links ]

    Klucinec, D. J. and Thompson, D. B. 2002. Amylopectin nature and amylose-to-amylopectin ratio as influences on the behavior of gels of dispersed starch. Cereal Chem. 79 (1):24-35. [ Links ]

    Lee, M. R.; Swanson, B. G. and Baik, B. K. 2001. Influence of amylose content on properties of wheat starch and breadmaking of starch and gluten blends. Cereal Chem. 78(6):701-706. [ Links ]

    Martínez, G. A. 1994. Experimentación agrícola y métodos estadísticos. Universidad Autónoma Chapingo. Texcoco, Estado de México. 357 p. [ Links ]

    Martínez-Bustos, F.; Martínez-Flores, H. E.; Sanmartín-Martínez, E.; Sánchez-Sinencio, F.; Chang, Y. D.; Barrera-Arellano, D. and Ríos, E. 2001. Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process. J. Sci. Food Agric. 81:1455-1462. [ Links ]

    McGuire, G. R. 1992. Reporting of objective color measurements. HortsScience. 27(12):1254-1255. [ Links ]

    Miklus, B. M. and Hamaker, R. B. 2003. Isolation and characterization of a soluble branched starch fraction from corn masa associated with adhesiveness. Cereal Chem. 80(6):693-698. [ Links ]

    Ottenhof, M. A.; Hill, S. E. and Farhat, I. A. 2005. Comparative study of the retrogradation of intermediate water content ceroso maize, wheat, and potato starches. J. Agric. Food Chem. 53:631-638. [ Links ]

    Rooney, L. W. and Suhendro, E. L. 1999. Perspectives on nixtamalization (alkaline cooking) of maize for tortillas and snacks. Cereal Food World. 44:466-470. [ Links ]

    Salinas, M. Y. y Arellano, V. J. L. 1989. Calidad nixtamalera y tortillera de híbridos de maíz con diferente tipo de endospermo. Rev. Fitotec. Mex. 12:129-135. [ Links ]

    Salinas, M. Y.; Martínez-Bustos, F. y Gómez-Eras, J. 1992. Comparación de métodos para medir la dureza del maíz (Zea mays L.). Archivos Latinoamericanos de Nutrición. 42(1):59-63. [ Links ]

    Salinas, M. Y.; Pérez, H. P. ; Castillo, M. J. y Álvarez, R. L. A. 2003. Relación de amilosa:amilopectina en el almidón de harina nixtamalizada de maíz y su efecto en la calidad de la tortilla. Rev. Fitotec. Mex. 26(2):115-121. [ Links ]

    Statistical Analysis System (SAS). 1989. SAS/STAT User's Guide. Versión 6.2. SAS Institute Inc. Cary, NC. USA. [ Links ]

    Seetharaman, K.; Tziotis, A.; Borras, F.; White, P. J.; Ferrer, M. and Robutti, J. 2001. Thermal and functional characterization of starch from Argentine a corn. Cereal Chem. 78:379-386. [ Links ]

    Seetharaman, K.; Chinnapha, N.; Waniska, D. and White, P. 2002. Changes in textural, pasting and thermal properties of wheat buns and tortillas during storage. J. Cereal Sci. 35:215-223. [ Links ]

    Suhendro, E. L.; Almeida-Domínguez, H. D.; Ronney, L. W.; Waniska, R. D. and Moreira, R. G. 1999. Use of extensibility to measure corn tortilla texture. Cereal Chem. 76(4):536-540. [ Links ]

    Waniska, R. D.; Graybosch, R. A. and Adams, J. L. 2002. Effect of partial waxy wheat on processing and quality of wheat flour tortillas. Cereal Chem. 79(2):210-214. [ Links ]

    Ward, K. E. J.; Hoseney, R. C. and Seib, P. A. 1994. Retrogradation of amylopectin from maize and wheat starches. Cereal Chem. 71(2):150-155. [ Links ]

    Watson, S. A. 2003. Description, development, structure, and composition of the corn kernel. Chapter 3, In: corn: chemistry and technology. White, P. J. and Johnson, L. A. (eds.). 2nd edition. American Association of Cereal Chemists, Inc. St. Paul Minnessota, USA. 69-106 pp. [ Links ]

    Weber, H. F.; Collarez-Queiroz, F. and Chang, Y. K. 2009. Physicochemical, rheological, morphological 12 and thermal characterization of normal, waxy and high amylose corn starch. Ciencia y Tecnología de Alimentos 29:748-753. [ Links ]