EFFECT OF TRADITIONAL NIXTAMALIZATION PROCESS ON STARCH ANNEALING AND THE RELATION TO POZOLE QUALITY

摘要

Several maize landraces were evaluated using microstructural and rheologicalnstarch properties and related them to pozole quality. Annealed starch producednduring traditional nixtamalization and additional boiling step enhances the viscosity,nswelling and starch stability to collapse by forming amylose–lipid complexes.nRegarding pozole broth, Cacahuacintle maize (pozole end-use) presentednsignificantly higher (P < 0.05) soluble solids (0.41%) compared with tortilla endusenlandraces Pepitilla (0.16%) and Celaya (0.32%). The explanation is thatnCacahuacintle pozole matrix did not collapse, but it eroded, forming a spongenstructure. Celaya had a compact matrix structure. Pozole yield was significantlynhigher (P < 0.05) in Cacahuacintle as it was 100% soft endosperm type. X-rayndiffraction suggests changes from A-type starch in nixtamal to V-type pattern innpozole, typical of amylose–lipid complexes. Those changes in processing and innquality of the final products are important economic issues that merit furtherninvestigations concerning annealing temperatures, steeping and processingntimes.