Extrusion process of maize grits used for nixtamalization

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Extrusion process of maize grits used for nixtamalization

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Extrusion process of maize grits used for nixtamalization

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

0862-8653

e-ISSN

1805-9317

Svazek periodika

40

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

138-146

Kód UT WoS článku

000792766700008

EID výsledku v databázi Scopus

2-s2.0-85130185974