Traditional nixtamalization produces the “gold standard” tortilla, but the process is
ecologically nonviable, and high nutrimental and phytochemical losses are reported. Many …

While cereals remain the world's largest food yield-with more than 2.3 billion metric tons
produced annually-consumer demands are on the rise for healthier cereal products with …

Starch is a polymer widely distributed in the nature and it is the principal component of
cereals, tubers, legumes, and unripe fruits. Traditionally, starch has been isolated and used …

The impact of addition of palmitic acid (PA) on the amylose-lipid complexes formation and
their influence on amylopectin retrogradation were studied. Tortillas prepared with 0.0 …

Several rubber/starch composites in which the starch particles are in an amorphous state
and are smaller than 1 μm, prepared by directly mixing and co‐coagulating rubber latex and …

Nixtamalized products are very appreciated in México and the world; however, the
traditional nixtamalization process (TNP) is highly polluting. Extrusion nixtamalization …

The objective of this study was to understand effects of sun drying (35° C) and machine
drying (80° C) of corn kernels followed by storage at 27° C and 85− 90% relative humidity for …

Highlights•Tortillas elaborated with ecological process increases fibre content.•Processing
corn with saturated ash increase iron and potassium content in tortillas.•Calcium propionate …

Nixtamalization of maize grain is an ancient process that until now is used for tortilla
production. This thermal-alkaline process produces important changes in morphology and …

The objective of this work was to study the formation of resistant starch (RS) in tortillas from
an ecological nixtamalization process compared with the traditional nixtamalization process …