Extrusion process of maize grits used for nixtamalization

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924498" target="_blank" >RIV/60461373:22330/22:43924498 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/pdfs/cjf/2022/02/08.pdf" target="_blank" >https://cjfs.agriculturejournals.cz/pdfs/cjf/2022/02/08.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/188/2021-CJFS" target="_blank" >10.17221/188/2021-CJFS</a>

Result language
angličtina
Original language name
Extrusion process of maize grits used for nixtamalization
Original language description
The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)2] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)2 increased more than in the samples without alkaline treatment. In addition, a higher screw speed influen
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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