TY - JOUR
T1 - Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review
AU - Santiago-Ramos, David
AU - Figueroa-Cárdenas, Juan de Dios
AU - Mariscal-Moreno, Rosa María
AU - Escalante-Aburto, Anayansi
AU - Ponce-García, Néstor
AU - Véles-Medina, José Juan
PY - 2018/5/1
Y1 - 2018/5/1
N2 - Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or alkaline compounds. However, due to the pollution caused, the use of other calcium salts or weak acids, as well as alternative processes, has been explored. The pericarp and endosperm comprise 80.5–92.9% of the total weight of the grain and therefore have great effects on handling during processing and the quality of nixtamalized corn-based products. An introduction to nixtamalization processing conditions is followed by reviews of the microstructure and composition of the pericarp and endosperm, and the effects of nixtamalization on the structures and compositions of these tissues. In particular, the processing of raw corn into masa (dough) affects the gelatinization of starch, the interactions of starch with calcium and amylose-lipid complexes, with impacts on pasting properties and digestibility. Finally, the research required to underpin the development of new processing alternatives is discussed.
AB - Nixtamalization is the cooking of corn grains, traditionally in water with wood ashes or alkaline compounds. However, due to the pollution caused, the use of other calcium salts or weak acids, as well as alternative processes, has been explored. The pericarp and endosperm comprise 80.5–92.9% of the total weight of the grain and therefore have great effects on handling during processing and the quality of nixtamalized corn-based products. An introduction to nixtamalization processing conditions is followed by reviews of the microstructure and composition of the pericarp and endosperm, and the effects of nixtamalization on the structures and compositions of these tissues. In particular, the processing of raw corn into masa (dough) affects the gelatinization of starch, the interactions of starch with calcium and amylose-lipid complexes, with impacts on pasting properties and digestibility. Finally, the research required to underpin the development of new processing alternatives is discussed.
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U2 - 10.1016/j.jcs.2018.04.003
DO - 10.1016/j.jcs.2018.04.003
M3 - Review article
SN - 0733-5210
VL - 81
SP - 108
EP - 117
JO - Journal of Cereal Science
JF - Journal of Cereal Science
ER -