EFFECT OF MOISTURE CONTENT AND TEMPERATURE, ON THE RHEOLOGICAL, MICROSTRUCTURAL AND THERMAL PROPERTIES OF MASA (DOUGH) FROM A HYBRID CORN (Zea mays sp.) variety
Y. Estrada-Girón, J. Aguilar, J.A. Morales-del Rio, A.J. Valencia-Botin, J.A. Guerrero-Beltrán, A. H. Martínez-Preciado, E.R. Macías, J.F.A. Soltero, J. Solorza-Feria and V.V.A. Fernández
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Corn and its byproducts (e.g. masa or dough), are the main staple food in Mexico.
Physical properties of masa as function of moisture content and temperature were evaluated.
Transition temperatures decreased; whereas enthalpy increased with moisture content of masa.
Masa showed gel-like viscoelastic behavior, with predominance of the storage modulus (G´).
Masa exhibited a shear-thinning flow behavior, following a power law equation
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Temperature effect on masa shear-viscosity was described by the Arrhenius equation
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Microestructural changes in masa due to the nixtamalization process was seen by diffractometry
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