Work

Ohmic Heating Nixtamalization Modifies Maize Starch and Affects the Structural and Physicochemical Characteristics of Instant Masa Flours

Year: 2024

Type: article

Abstract: The objective of this study was to examine the changes in starch processed under various ohmic heating (OH) conditions in relation to the characteristics of nixtamalized maize. Ground and dehydrated nixtamalized doughs (masas) were analyzed. Samples were prepared using both OH and traditional nixtamalization methods for comparison. The OH process variables included cooking temperature (85 and 90 °C), heating time (0, 5, and 10 min), and voltage (120 and 130 V). Starch modifications were assessed through viscosity measurements, differential scanning calorimetry (DSC), X-ray diffraction, and scanning electron microscopy (SEM). The results showed that viscosity in OH-treated samples was influenced by both thermal conditions (time and temperature) and the electric field (at 130 V), due to gelatinization and electroporation, evidenced by starch granule damage in SEM. DSC and X-ray diffraction revealed gelatinization and a loss of crystalline structures, along with new interactions between starch components that stabilized the system and reduced peak viscosity in the OH masa flours.

Source: Macromol—A Journal of Macromolecular Research

DOI: 10.3390/macromol5010001

Authors: Elisa Dominguez-Hernandez, Jorge Rangel-Hernandez, Eduardo Morales-Sanchez, Marcela Gaytan-Martinez

Institutions: Autonomous University of Queretaro, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Instituto Politécnico Nacional

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,137