Jump to Main Content
- Vernon-Carter, E.J., et al. Show all 8 Authors
- Food chemistry 2015 v.172 pp. 353-360
- Fourier transform infrared spectroscopy; X-radiation; amylose; calcium; calcium hydroxide; corn starch; crystal structure; dispersions; electrochemistry; gelatinization; gels; ions; loss modulus; microstructure; particle size distribution; storage modulus; viscoelasticity
- ... Maize starch was lime-cooked at 92°C with 0.0–0.40% w/w Ca(OH)2. Optical micrographs showed that lime disrupted the integrity of insoluble remnants (ghosts) and increased the degree of syneresis of the gelatinized starch dispersions (GSD). The particle size distribution was monomodal, shifting to smaller sizes and narrower distributions with increasing lime concentration. X-ray patterns and FTIR s ...
- Vernon-Carter, E.J., et al. Show all 6 Authors
- Food chemistry 2016 v.207 pp. 139-147
- X-radiation; calcium; calcium carbonate; cations; corn; corn starch; crystal structure; dispersions; gelatinization; hydrolysis; microscopy; nixtamalization; particle size distribution; protons; rheology; starch; viscoelasticity
- ... Using calcium salts instead of lime allows for an ecological nixtamalization of maize grains, where the negative contamination impact of the traditional lime nixtamalization is reduced. This work assessed the effects of calcium carbonate (0.0–2.0%w/w CaCO3) on the morphology, crystallinity, rheology and hydrolysis of gelatinized maize starch dispersions (GMSD). Microscopy analysis showed that CaCO ...