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

Das, Amit K. and Bhattacharya, S. and Singh, Vasudeva (2017) Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize. Food Chemistry, 217. 125 - 132. ISSN 0308-8146

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Official URL: https://doi.org/10.1016/j.foodchem.2016.08.061

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: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: MUL SWAPNA user
Date Deposited: 25 Jun 2019 09:49
Last Modified: 28 Jun 2019 05:13
URI: http://eprints.uni-mysore.ac.in/id/eprint/3823

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