Scopus
YÖKSİS DOI Eşleşti
SJR Q2
Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
Journal of Food Process Engineering · Haziran 2017
YÖKSİS Kayıtları
Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
Journal of Food Process Engineering · 2017 SCI-Expanded
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
YÖKSİS Kayıtları — ISSN Eşleşmesi
SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY FRUITS
2009 ISSN: 01458876 SSCI
Prof. Dr. TAMER MARAKOĞLU →
EFFECT ON PHENOLICS HMF AND SOME PHYSICO CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES
2010 ISSN: 01458876 SCI-Expanded
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STABILITY OF BLACK CARROT ANTHOCYANINS IN THE TURKISH DELIGHT LOKUM DURING STORAGE
2011 ISSN: 0145-8876 SCI-Expanded 1 atıf
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EFFECTS OF DIFFERENT PEKMEZ FRUIT MOLASSES TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES
2010 ISSN: 0145-8876 SCI-Expanded 3 atıf
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SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY BERBERIS VULGARIS L FRUITS
2009 ISSN: 0145-8876 SCI-Expanded 10 atıf
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Physicochemical and rheological properties of sesame pastes tahin processed from hulled and unhulled roasted sesame seeds and their blends at various levels
2008 ISSN: 0145-8876 SCI-Expanded 26 atıf
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Effects of Varying Nixtamalization Conditions on the Calcium Absorption and Pasting Properties of Dent and Flint Corn Flours
2017 ISSN: 01458876 SCI-Expanded Q3
Doç. Dr. MUSTAFA ŞAMİL ARGUN →
Splitting and Breaking of Pistachio Nuts With Striking and Heating
2008 ISSN: 0145-8876 SSCI 1 atıf
Prof. Dr. REFİK POLAT →
Treatment and alternative usage possibilities of a special wastewater: Nejayote
2018 ISSN: 01458876 SCI-Expanded Q3
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Drying Kinetics of Air Fryer Roasted Sesame Seeds: Mathematical and Neural Networks Modeling
2025 ISSN: 0145-8876 SCI-Expanded Q2
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Makale Bilgileri
ISSN01458876
Yayın TarihiHaziran 2017
Cilt / Sayfa40
Scopus ID2-s2.0-85018922729
Özet
In the present study it was examined how different nixtamalization conditions applied on dent and flint corn varieties affect the calcium absorption and pasting properties of corn flours. Results showed that with the increase of the Ca(OH)2 amount used in nixtamalization process to 1.2%, while ash content, peak, setback and final viscosity values increased, gelatinization temperatures decreased in all corn varieties (P < 0.01). Results also showed that the peak, setback and final viscosity values of dent corn varieties were higher than those of flint corns. However, the increase in the setback and final viscosity values of flint corns were higher than the increase observed in dent corns with the increase of the Ca(OH)2 amount, indicating that flint corns are subjected to more retrogradation than dent corn in consequence of nixtamalization. The ash content of the all samples reached the maximum value at the end of a steeping time of 6 h. The increase in cooking time had a negative effect on peak, setback and final viscosity values and a positive effect on gelatinization temperatures of both types of corn varieties (P < 0.01). Practical Applications: Nixtamalization process causes some physical and chemical changes in flour attributes. The improvement in corn flour after nixtamalization needs to be investigated. The study showed that pasting properties and calcium content have been changed in nixtamalized corn flour (nixtamal) at varying rates depending on the type of corn varieties. Free niacin content of corn flour has increased and phytic acid content has reduced after nixtamalization process. Corn flour is included in many gluten-free formulations with some deficiency. Nixtamal has expected a potential use to improve the textural, sensorial and nutritional values of gluten-free applications.
Yazarlar (2)
1
Mustafa Samil Argun
2
İSmaıl Saıt Doğan
Kurumlar
Bitlis Eren Üniversitesi
Bitlis Turkey
Van Yüzüncü Yıl Üniversitesi
Van Turkey
Scimago Dergi (ISSN Eşleşmesi)
Journal of Food Process Engineering
Q2
SJR Skoru0,621
H-Index66
YayıncıWiley-Blackwell
ÜlkeUnited States
Chemical Engineering (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
10
Atıf
2
Yazar