naa a22 4500 510726801 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0816-7 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0816-7 Enhancement of Corn Nixtamalization by Power Ultrasound [Elektronische Daten] [Bhaskar Janve, Wade Yang, Austin Kozman, Charles Sims, Arthur Teixeira, Michael Gunderson, Taha Rababah] Nixtamalization, a key production step for masa flour used for tacos, corn tortillas, and chips, traditionally involves corn kernel cooking for 1h and a lengthy process of steeping (16-18h) in a lime solution. This study aimed at accelerating the traditional nixtamalization (TN) process using power ultrasound with acoustic energy density around 1.85W/g for 1h during cooking followed by brief steeping for 1h. The cooked kernels (nixtamal) were evaluated for texture and color, while the cooking liquor (nejayote) was evaluated for solid losses. The power ultrasound-assisted nixtamalization resulted in significantly (p ≤ 0.05) reduced process time and softer nixtamal with less solid losses in nejayote than control (TN). Response surface methodology established significant relationships of sonication duration and cooking temperature to texture, color of nixtamal, and dry matter loss in nejayote. This study indicates that power ultrasound ameliorated traditional nixtamalization in terms of quality and operation time. Springer Science+Business Media, LLC, 2012 Power ultrasound nationallicence Nixtamalization nationallicence Corn nationallicence Masa nationallicence Tortilla nationallicence Janve Bhaskar Department of Food Science and Human Nutrition, University of Florida, 32611, Gainesville, FL, USA aut Yang Wade Department of Food Science and Human Nutrition, University of Florida, 32611, Gainesville, FL, USA aut Kozman Austin PepsiCo Advanced Research, 75024, Plano, TX, USA aut Sims Charles Department of Food Science and Human Nutrition, University of Florida, 32611, Gainesville, FL, USA aut Teixeira Arthur Department of Agricultural and Biological Engineering, University of Florida, 32611, Gainesville, FL, USA aut Gunderson Michael Department of Food and Resources Economics, University of Florida, 32611, Gainesville, FL, USA aut Rababah Taha Department of Nutrition and Food Technology, Jordan University of Science and Technology, 22110, Irbid, Jordan aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1269-1280 1935-5130 6:5<1269 2013 6 11947 https://doi.org/10.1007/s11947-012-0816-7 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0816-7 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Janve Bhaskar Department of Food Science and Human Nutrition, University of Florida, 32611, Gainesville, FL, USA aut NATIONALLICENCE 700 1- Yang Wade Department of Food Science and Human Nutrition, University of Florida, 32611, Gainesville, FL, USA aut NATIONALLICENCE 700 1- Kozman Austin PepsiCo Advanced Research, 75024, Plano, TX, USA aut NATIONALLICENCE 700 1- Sims Charles Department of Food Science and Human Nutrition, University of Florida, 32611, Gainesville, FL, USA aut NATIONALLICENCE 700 1- Teixeira Arthur Department of Agricultural and Biological Engineering, University of Florida, 32611, Gainesville, FL, USA aut NATIONALLICENCE 700 1- Gunderson Michael Department of Food and Resources Economics, University of Florida, 32611, Gainesville, FL, USA aut NATIONALLICENCE 700 1- Rababah Taha Department of Nutrition and Food Technology, Jordan University of Science and Technology, 22110, Irbid, Jordan aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1269-1280 1935-5130 6:5<1269 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer