Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish
One of the most traditional foods in Mexico is pozole (a soup of maize grains with pork). Maize starch interacts with fatty acids during its preparation, generating amylose-lipid complexes. This study aimed to determine the effect of lard concentration on the formation of amylose-lipid complexes and...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/128317 |
| _version_ | 1855529743540027392 |
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| author | Dorantes-Campuzano, M.F. Cabrera-Ramírez, Ángel Humberto Rodríguez García, Mario E. Palacios Rojas, Natalia Preciado Ortiz, Ricardo Ernesto Luzardo Ocampo, I. Gaytán Martínez, Marcela |
| author_browse | Cabrera-Ramírez, Ángel Humberto Dorantes-Campuzano, M.F. Gaytán Martínez, Marcela Luzardo Ocampo, I. Palacios Rojas, Natalia Preciado Ortiz, Ricardo Ernesto Rodríguez García, Mario E. |
| author_facet | Dorantes-Campuzano, M.F. Cabrera-Ramírez, Ángel Humberto Rodríguez García, Mario E. Palacios Rojas, Natalia Preciado Ortiz, Ricardo Ernesto Luzardo Ocampo, I. Gaytán Martínez, Marcela |
| author_sort | Dorantes-Campuzano, M.F. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | One of the most traditional foods in Mexico is pozole (a soup of maize grains with pork). Maize starch interacts with fatty acids during its preparation, generating amylose-lipid complexes. This study aimed to determine the effect of lard concentration on the formation of amylose-lipid complexes and their effect on the physicochemical properties of the starch after pozole preparation. Three maize varieties were nixtamalized and cooked, using 0, 6, 8, and 10 % lard. Grain physical parameters, viscosity, resistant starch, and detailed characterization of starch granules were analyzed. X-ray diffraction patterns showed structural damage in the crystalline starch structure. Two of the maize varieties showed an amylose-lipid endotherm with the addition of lard. The viscosity profile was affected by grain hardness and heat treatment, whereas lard addition decreased the viscosity of samples. The addition of higher percentages of lard (8 and 10%) favors the formation of amylose-lipid complexes, as shown in thermal properties and resistant starch. |
| format | Journal Article |
| id | CGSpace128317 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1283172025-11-06T13:06:42Z Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish Dorantes-Campuzano, M.F. Cabrera-Ramírez, Ángel Humberto Rodríguez García, Mario E. Palacios Rojas, Natalia Preciado Ortiz, Ricardo Ernesto Luzardo Ocampo, I. Gaytán Martínez, Marcela maize food processing starch amylose One of the most traditional foods in Mexico is pozole (a soup of maize grains with pork). Maize starch interacts with fatty acids during its preparation, generating amylose-lipid complexes. This study aimed to determine the effect of lard concentration on the formation of amylose-lipid complexes and their effect on the physicochemical properties of the starch after pozole preparation. Three maize varieties were nixtamalized and cooked, using 0, 6, 8, and 10 % lard. Grain physical parameters, viscosity, resistant starch, and detailed characterization of starch granules were analyzed. X-ray diffraction patterns showed structural damage in the crystalline starch structure. Two of the maize varieties showed an amylose-lipid endotherm with the addition of lard. The viscosity profile was affected by grain hardness and heat treatment, whereas lard addition decreased the viscosity of samples. The addition of higher percentages of lard (8 and 10%) favors the formation of amylose-lipid complexes, as shown in thermal properties and resistant starch. 2022-06 2023-01-29T16:43:40Z 2023-01-29T16:43:40Z Journal Article https://hdl.handle.net/10568/128317 en Open Access application/pdf Elsevier Dorantes-Campuzano, M. F., Cabrera-Ramírez, A. H., Rodríguez-García, M. E., Palacios-Rojas, N., Preciado-Ortíz, R. E., Luzardo-Ocampo, I., & Gaytán Martínez, M. (2022). Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish. Applied Food Research, 2(1), 100078. https://doi.org/10.1016/j.afres.2022.100078 |
| spellingShingle | maize food processing starch amylose Dorantes-Campuzano, M.F. Cabrera-Ramírez, Ángel Humberto Rodríguez García, Mario E. Palacios Rojas, Natalia Preciado Ortiz, Ricardo Ernesto Luzardo Ocampo, I. Gaytán Martínez, Marcela Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_full | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_fullStr | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_full_unstemmed | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_short | Effect of maize processing on amylose-lipid complex in pozole, a traditional Mexican dish |
| title_sort | effect of maize processing on amylose lipid complex in pozole a traditional mexican dish |
| topic | maize food processing starch amylose |
| url | https://hdl.handle.net/10568/128317 |
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