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- W2308579464 abstract "Traditional nixtamalization (TN) and assisted ultrasound nixtamalization (ASN) were carried out on maize kernel (Zea mays) used for pozole elaboration, evaluating some physicochemical, structural and quality characteristics. It was found that the cooking time for popping (CTP) varied from 92 to 99 min in TN samples and from 72 to 90 min in ASN samples. The percentage of popped grains and the expansion volume did not show significant differences between treatments. In general, it was observed more luminous color and a lower b* value, which indicate the yellow color when sonication was used during the nixtamalization process. Less starch damage was observed when sonication was applied during the nixtamalization process. Using the ASN, up to 20 min in the CTP was reduced for obtaining the maize kernel for pozole." @default.
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- W2308579464 date "2015-11-09" @default.
- W2308579464 modified "2023-09-27" @default.
- W2308579464 title "Effect of nixtamalization conditions ultrasound assisted on some physicochemical, structural and quality characteristics in maize used for pozole" @default.
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- W2308579464 doi "https://doi.org/10.1080/19476337.2015.1110201" @default.
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