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Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize

Amit, K. Das and Sila, Bhattacharya and Vasudeva, Singh (2017) Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize. Food Chemistry, 217. pp. 125-132.

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Abstract

Nixtamalization is a well-known pre-treatment technique in the tortilla industry. Nixtamalized maize (nixtamal) is known for its modified physicochemical as well as nutritional attributes. In the present study, two types of nixtamalization processes (traditional and ecological) were employed for the development of whole-grain-maize-based noodles using Dent and Flint maize genotypes. Results showed that ecological nixtamalization had resulted in better cooking and textural qualities of noodles compared to the one prepared traditionally. Dent maize noodles from traditional and ecological nixtamalization had lower retention of phenolics (40 and 64%, respectively) whereas, Flint maize noodles retained 50 and 66% phenolics, respectively. Dent maize noodles had undergone phenolics loss of 5–6% on cooking while those of Flint maize lost only 2%. Ecological nixtamalization maintained the pH of the cooking liquor within an acidic-neutral range and yielded noodle with higher retention of phenolics whereas, the traditional process negatively affected the antioxidant compounds and their properties.

Item Type: Article
Uncontrolled Keywords: Maize Noodle Traditional nixtamalization Ecological nixtamalization Phenolics Antioxidant
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2016 12:19
Last Modified: 08 Nov 2016 12:19
URI: http://172.16.1.6/id/eprint/12430

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