Effect of high moisture maize storage on tortilla quality

被引：6
|
作者：
Méndez-Albores, JA
Arámbula, VG
Vázquez, BME
Mendoza, EM
Preciado, ORE
Moreno-Martínez, E
机构：
[1] Univ Nacl Autonoma Mexico, FES Cuautitlan, Cuautitlan 57740, Mexico
[2] IPN, CINVESTAV, Queretaro, Mexico
[3] Univ Autonoma Agr Antonio Narro, Ctr Capacitac & Desarrollo Tecnol Semillas, Coahuila, Mexico
[4] Inst Tecnol Agropecuario 33, Guanajuato, Mexico
[5] INIFAP, Celaya Guanajuato, Mexico
[6] Univ Nacl Autonoma Mexico, FES Cuautitlan, Mexico City, DF, Mexico
来源：
JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 05期
关键词：
Zea mays L; high moisture maize; aflatoxins; tortilla quality;
D O I：
10.1111/j.1365-2621.2003.tb12346.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
We evaluate the effect of high moisture content (MC) stored maize grain on tortilla quality and on the growth of toxigenic fungi. Maize with a MC of 18% was stored for 10, 15, and 20 d at 28 degreesC. The control seed was stored 20 d with a MC of 10.7% at 4 degreesC. The high MC: grain and the control were processed using the traditional nixtamalization process. Storage conditions had-a significant effect on tortilla quality parameters such as pH, color, tensile strength, cut force, viscosity peak, starch retrogradation (setback), and aflatoxin contamination. Tortillas produced with high MC grain presented a lower quality than those,produced with low MC grain.
引用
收藏
页码：1878 / 1881
页数：4
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