| Title |
Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas
|
|---|---|
| Published in |
Journal of Food Science and Technology, January 2018
|
| DOI | 10.1007/s13197-017-3021-x |
| Pubmed ID | |
| Authors |
G. Arámbula-Villa, M. G. Figueroa-Rivera, R. Rendón-Villalobos, M. Mendoza-Elos, J. D. Figueroa-Cárdenas, R. Castanedo-Pérez, F. Rodríguez-González |
| Abstract |
Nixtamalized maize tortilla is a basic food for the Mexican population. It has high energy due to high starch, which may be modified to decrease its bioavailability and to produce changes in the characteristics of flours. For this research, nixtamalized maize flour was prepared and subjected to an acetylation chemical process, with and without prior hydrolysis. Raw maize flour, traditionally nixtamalized maize flour, acetylated-nixtamalized maize flour (AF) and acetylated-hydrolyzed nixtamalized maize flour (AHF) were prepared and evaluated. These flours were used for dough and tortilla preparation and analyzed for degree of substitution (DS), physicochemical properties, structure, thermal, rheological, morphological and texture properties. FTIR spectra and DS showed the presence of acetyl groups. AHF showed the highest value for water absorption index. The resistant starch increased 0.27 and 0.42% for AF and AHF samples. The gelatinization enthalpy (∆Hg) for AF was greater than other flours. AF tortillas showed better characteristics than the traditional ones and their consumption was recommended since showed better RS. |
Mendeley readers
The data shown below were compiled from readership statistics for 29 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 29 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 5 | 17% |
| Student > Doctoral Student | 4 | 14% |
| Lecturer | 2 | 7% |
| Other | 2 | 7% |
| Student > Bachelor | 2 | 7% |
| Other | 4 | 14% |
| Unknown | 10 | 34% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 24% |
| Biochemistry, Genetics and Molecular Biology | 3 | 10% |
| Chemistry | 3 | 10% |
| Immunology and Microbiology | 2 | 7% |
| Mathematics | 1 | 3% |
| Other | 2 | 7% |
| Unknown | 11 | 38% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 27 March 2018.
All research outputs
#15,539,088
of 23,094,276 outputs
Outputs from Journal of Food Science and Technology
#640
of 1,455 outputs
Outputs of similar age
#271,157
of 443,606 outputs
Outputs of similar age from Journal of Food Science and Technology
#29
of 86 outputs
Altmetric has tracked 23,094,276 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,455 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 443,606 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 29th percentile – i.e., 29% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 86 others from the same source and published within six weeks on either side of this one. This one is in the 4th percentile – i.e., 4% of its contemporaries scored the same or lower than it.