Effect of Nixtamalized Maize with Lime Water (Nejayote) on Rheological and Microbiological Properties of Masa

详细信息    查看全文

• 作者：C. Valderrama-Bravo ; F. Domí ; nguez-Pacheco ; C. Herná ; ndez-Aguilar ; N. Flores-Saldañ ; a ; P. Villagran-Ortí ; z ; C. Pé ; rez-Reyes ; G. Sá ; nchez-Herná ; ndez and A. Oaxaca-Luna
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：462K
• ISSN：1745-4549

文摘

Nixtamalization process generates a large amount of waste called nejayote. The purpose of this research was to evaluate the microbiological and rheological properties of masa obtained from nixtamalized maize with nejayote at processing and 4 days after processing. Rheological parameters (elastic and viscous modulus) showed no significant difference between days 1 and day 4 for masa with 2:1 diluted nejayote. Microbiological analyses showed an increase in Fusarium verticillioides in masa with diluted nejayote 1:1 (water/full-strength nejayote) at day 4. Penicillium aethiopicum showed no growth in masa with diluted nejayote 2:1 (water:full-strength nejayote). Rhodotorula and bacteria showed higher growth in control masa for day 1 and 4, respectively. Masa with 2:1 diluted nejayote showed no bacterial growth at day 1, and the day 4 bacterial growth was lower than control masa. Hence, the microbiological quality of masa nejayote 2:1 was better than control masa, which could increase shelf-life.