mireya rivas barcelona spain, 2017 17/corn... · 2017-09-29 · nutritionalvalueofcornflour...
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Corn Flour
Different flour types and their impact on tortilla characteristics
Mireya RivasBarcelona Spain, 2017
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origin nixtamalization Tortilla industrialization
Nutritional properties
Different Flours
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NIXTAMALIZATION ORIGEN WAS IN MESOAMERICA OVER 2000 YEARS AGO ‐ CORN GRAIN START TO STORAGE AFTER THE CROP
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Nixtamalization
Nahuátl:
– Nextli: Ash– Tamalli: corn masa cooked
Definition
Is an alcaline thermicalprocess to transform the corngrain in masa to maketortillas and other products
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Nixtamalization Process
drying
Cleaning
Cooking180 ºF
1stmilling
1st s
cren
ing
2nd milling
2nd
screning packaging
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Lime and Water absorption
Protein matrix modification
Starch gelatinization
Aromatic compounds(2'‐Aminoacetophenone)
Nixtamalization Effects
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Carbohydratesavailable* 70‐75 %
Fiber 7‐8 %
Protein 7‐8 %
Oil 4‐5 %
Corn Flour Composition
*The Main carbohydrate is the starch
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Corn KernelNutritional Value:
Good Source of Calcium
Good Source of fiber as a Whole Grain
Ca2+
Is rich in Niacin (vitamin B3).
The Zeyne protein can be absorbed easily by thehuman body.
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Nutritional Value of Corn Flour
Proteins
6‐10%
In the germand
endosperm
Zeíne
Lipids
4.5%
In the germ
Carotenoides
Vitamins and minerals
A, E, thiamine, priridoxine, niacine
phosforo, potasium, calcium and selenium.
Carbohidrates
75%
starches
MINSA is investing in Innovation:• Research and Innovation Center.• Technical Support
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Corn Tortillas Tortilla Chips Extruded Snacks and Breakfastcereal
Bakery
DIFERENTS CORN TORTILLAS AND OTHER
PRODUCTS
Pastas
DIFERENTS CORN FLOUR
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Diferent Cooked level= Diferents Yields
Yield
1 lb of corn flour + 1.2 to 1.45 lb of water=2.2 to 2.45 dought = 40 to 41 tortillas (1 oz)
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Especifications in corn flour :
Normal made with White corn : 6.0 – 7.0
White made withWhite corn: 5.4 – 6.4
Yellowmade withWhite corn: 8 – 10.5
pH scale = self life differences
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Granulometría
Properties of Particle Size Distribution
crunchiness
coarse
resistance
medium
Flexibility
softness
fine
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Aditives in Corn Flour
Corn Flour
Enzymes
Hidrocoloides
Preservatives
StarchesFibers
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I
TORTILLA
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II
SNACKS
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Gluten free
Diferentstextures Low fat Low
calories
Goodsour of fiber
High protein
Wholegrain
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