Effects of Two Different Pozole Preparation Processes on Quality Variables and Pasting Properties of Processed Maize Grain

Effects of Two Different Pozole Preparation Processes on Quality Variables and Pasting Properties of Processed Maize Grain

The effects of two different pozole preparation processes, traditional (TP) and industrial (IP), on quality variables, chemical composition, and pasting properties of processed grain of nine maize landraces were evaluated. Nixtamalization and steeping time in TP (~15 h) allowed more water absorption...

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Bibliographic Details
Main Authors: María Gricelda Vázquez-Carrillo, David Santiago-Ramos, Edith Domínguez-Rendón, Marco Antonio Audelo-Benites
Format: Article
Language:English
Published: Wiley 2017-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2017/8627363
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