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- W2124459005 abstract "ABSTRACT The effect of alkaline cooking on corn oil quality characteristics was investigated. This process is used to produce tortillas and snacks. The corn was cooked in a solution of calcium hydroxide at the concentrations of 0.0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0% for 45 min. The oil was then extracted from cooked grains and saponification (SV), iodine (IV) and peroxide (PV) values were determined. Color parameters L and b were also measured. The SV was 85.7 (mg KOH/g oil) in the absence of calcium hydroxide and increased to 89.9 for the 3.0% calcium hydroxide treatment. The IV decreased from 126.4 (g iodine/100 g oil) in the absence of calcium hydroxide to 102.6 in the treatment with 3.0% calcium hydroxide. The b and L color parameters increased as calcium hydroxide concentration increased. The calcium hydroxide concentration recommended for cooking of corn was found to be between 0.5 and 1.0%." @default.
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- W2124459005 date "2006-05-22" @default.
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- W2124459005 title "EVALUATING THE QUALITY OF LIPIDS DURING ALKALINE COOKING OF CORN" @default.
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- W2124459005 doi "https://doi.org/10.1111/j.1745-4522.2006.00043.x" @default.
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