Effect of lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural, and rheological properties

Juan Jose Alvarado-Gil; Helion Vargas; F. Sanchez-Sinencio; Jesus Gonzalez-Hernandez; Luiz C. M. Miranda

doi:10.1117/1.601421

1 February 1997 Effect of lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural, and rheological properties

Juan Jose Alvarado-Gil, Helion Vargas, F. Sanchez-Sinencio, Jesus Gonzalez-Hernandez, Luiz C. M. Miranda

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Optical Engineering, Vol. 36, Issue 2, (February 1997). https://doi.org/10.1117/1.601421

Basic data on thermal, dielectric, and IR spectral properties of cooked tortillas were investigated with the major aim to understand the role of lime, Ca(OH)2 , incorporated during the alkaline cooking process. The data are further supplemented by x-ray diffraction and texture measurements. The changes in the thermal diffusivities, measured by the photoacoustic technique, as well as the changes in texture, x-ray patterns, dielectric, and IR spectral properties are presented as a function of the lime concentration. The results show strong evidence that there is a marked concentration of lime (around 0.2%) above and below which different behavior patterns of the measured properties of tortilla were observed. In particular, the results for the dielectric constant and thermal diffusivity provide strong evidences for enhanced starch crosslinking taking place for lime content close to 0.2%.

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Juan Jose Alvarado-Gil, Helion Vargas, F. Sanchez-Sinencio, Jesus Gonzalez-Hernandez, and Luiz C. M. Miranda "Effect of lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural, and rheological properties," Optical Engineering 36(2), (1 February 1997). https://doi.org/10.1117/1.601421

Published: 1 February 1997

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