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

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Abstract

Basic data on thermal, structural and rheological properties of cooked maize tortillas were investigated, with the aim of understanding the role of the slaked lime [Ca(OH)2] that is incorporated during the alkaline cooking process. The changes in the thermal parameters, such as thermal conductivity, thermal diffusivity and specific heat, measured by photoacoustic techniques, as well as the changes in texture and X-ray patterns are presented as a function of the Ca(OH)2 concentration. The results show strong evidence that there is a threshold concentration of Ca(OH)2 of 0.25%, above and below which there are different behaviour patterns of the measured properties of the tortillas.

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Authors and Affiliations

  1. Departamento de Física, Centro de Investigatión y de Estudios Avanzados del IPN, Apdo. Postal 14-740, 07000, México D.F.

    Mario Enrique Rodríguez, José Martin Yanez, Alfredo Cruz-Orea, Juan José Alvarado-Gil, Orlando Zelaya-Angel, Feliciano Sanchez- Sinencio & Helion Vargas

  2. Programa Multidisciplinario en Materiales Avanzados, Centro de Investigatión y de Estudios Avanzados del IPN, 25000, Saltillo, Coahuila, México

    Juan de Dios Figueroa, Fernando Martínez Bustos, José de la Luz Martínez-Montes & Jesús González-Hernández

  3. Instituto de Pesquisas Espaciais, 12-227-010, São José dos Campos, SP, Brazil

    Luiz Carlos de Moura Miranda

Authors
  1. Mario Enrique Rodríguez
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  2. José Martin Yanez
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  3. Alfredo Cruz-Orea
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  4. Juan José Alvarado-Gil
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  5. Orlando Zelaya-Angel
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  6. Feliciano Sanchez- Sinencio
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  7. Helion Vargas
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  8. Juan de Dios Figueroa
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  9. Fernando Martínez Bustos
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  10. José de la Luz Martínez-Montes
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  11. Jesús González-Hernández
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  12. Luiz Carlos de Moura Miranda
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Rodríguez, M.E., Yanez, J.M., Cruz-Orea, A. et al. The influence of slaked lime content on the processing conditions of cooked maize tortillas: changes of thermal, structural and rheological properties. Z Lebensm Unters Forch 201, 236–240 (1995). https://doi.org/10.1007/BF01192995

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  • DOI: https://doi.org/10.1007/BF01192995

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