THE INFLUENCE OF SLAKED LIME CONTENT ON THE PROCESSING CONDITIONS OF COOKED MAIZE TORTILLAS - CHANGES OF THERMAL, STRUCTURAL AND RHEOLOGICAL PROPERTIES

Authors
RODRIGUEZ ME YANEZ JM OREA AC ALVARDOGIL JJ ZELAYAANGEL O SANCHEZSINENCIO F VARGAS H FIGUEROA JD BUSTOS FR MARTINEZMONTES JD GONZALEZHERNANDEZ J MIRANDA LCD
Citation
Me. Rodriguez et al., THE INFLUENCE OF SLAKED LIME CONTENT ON THE PROCESSING CONDITIONS OF COOKED MAIZE TORTILLAS - CHANGES OF THERMAL, STRUCTURAL AND RHEOLOGICAL PROPERTIES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 201(3), 1995, pp. 236-240
Citations number
13
Categorie Soggetti
Food Science & Tenology
Journal title
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung → ACNP
ISSN journal
00443026
Volume
201
Issue
3
Year of publication
1995
Pages
236 - 240
Database
ISI
SICI code
0044-3026(1995)201:3<236:TIOSLC>2.0.ZU;2-9
Abstract
Basic data on thermal, structural and theological properties of cooked maize tortillas were investigated, with the aim of understanding the role of the slaked lime [Ca(OH)(2)] that is incorporated during the al kaline cooking process. The changes in the thermal parameters, such as thermal conductivity, thermal diffusivity and specific heat, measured by photoacoustic techniques, as well as the changes in texture and X- ray patterns are presented as a function of the Ca(OH)(2) concentratio n. The results show strong evidence that there is a threshold concentr ation of Ca(OH)(2) of 0.25%, above and below which there are different behaviour patterns of the measured properties of the tortillas.