Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources.

Abstract

The viscoelastic characteristics of nixtamalized corn masa were assessed by the dynamic oscillatory test. Masa samples were prepared with flours obtained by nixtamalization with different calcium sources: Ca(OH)2 (traditional), wood ashes (classic), CaCO3 (ecological), CaSO4 (ecological), CaCl2 (ecological), and Ca(C2H5COO)2 (ecological). A sample cooking… (More)
DOI: 10.1016/j.foodchem.2017.12.041

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