DOCSLIB.ORG

Extrusion, Physico-Chemical Characterization and Nutritional Evaluation of Sorghum-Based High Protein, Micronutrient Fortified Blended Foods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Extrusion, Physico-Chemical Characterization and Nutritional Evaluation of Sorghum-Based High Protein, Micronutrient Fortified Blended Foods EXTRUSION, PHYSICO-CHEMICAL CHARACTERIZATION AND NUTRITIONAL EVALUATION OF SORGHUM-BASED HIGH PROTEIN, MICRONUTRIENT FORTIFIED BLENDED FOODS by MICHAEL VADAKEKARA JOSEPH B.Tech., University of Allahabad, 1995 M.Tech., G.B. Pant University of Agriculture and Technology, 1998 AN ABSTRACT OF A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Grain Science and Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2016 Abstract The feasibility of using a wheat flour mill to refine corn, sorghum and cowpea was studied. Milling of white sorghum grain resulted in decrease in fiber content from 1.89% to 0.38% and 0.45% in raw, finely milled and coarsely milled sorghum respectively. Similarly, there was a reduction in fat (3.17% to 1.75% and 0.51%) content from raw to fine and coarse milled fractions. Starch content increased from 61.85% in raw to 69.80% in fine and 72.30% in coarse fractions. Protein content was almost unchanged at about 7.40% in all the fractions. In de-hulling and milling of cowpeas, starch and protein content increased whereas fiber, fat and ash content decreased. There was a significant difference in expansion characteristics between whole and decorticated binary blends on account of different levels of inherent starch content. Sorghum cowpea (SC) blends had the highest specific mechanical energy (SME) range (285.74 – 361.52 kJ/kg), followed by corn soy (CS) (138.73 – 370.99 kJ/kg) and the least SME was found in sorghum soy (SS) blends (66.56 – 332.93 kJ/kg). SME was found to be positively correlated to starch content in the blends. SC blends had the most stable process followed by SSB and CSB in that order. The milling of expanded extrudates was found to be dependent on bulk density and low bulk density extrudates had bigger particle size and vice-versa. The water absorption index (WAI) for SC was 4.17 g/g to 5.97 g/g, SS ranged from 2.85 g/g to 5.91 g/g and CS ranged from 2.63 g/g to 5.40 g/g. Starch gelatinization ranged from 85.42 – 98.83% for SC, 90.70 – 96.27% for SS, and 72.57 – 95.49% for CS. The starch digestibility increased after extrusion and cooking but there was no significant change in protein digestibility. There was a significant reduction in anti- nutritional factors – phytic acid (26.06 – 44.03%), tannins (18.69 – 26.67%) and trypsin inhibitor (16.55 – 50.85%) after extrusion. Thus, the study showed that high protein blends with superior nutrition density needed for preparation of FBFs could be produced by using existing/traditional milling capabilities and extrusion process. EXTRUSION, PHYSICO-CHEMICAL CHARACTERIZATION AND NUTRITIONAL EVALUATION OF SORGHUM-BASED HIGH PROTEIN, MICRONUTRIENT FORTIFIED BLENDED FOODS by MICHAEL VADAKEKARA JOSEPH B.Tech., University of Allahabad, 1995 M.Tech., G.B. Pant University of Agriculture and Technology, 1998 A DISSERTATION submitted in partial fulfillment of the requirements for the degree DOCTOR OF PHILOSOPHY Department of Grain Science and Industry College of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2016 Approved by: Major Professor Dr. Sajid Alavi Copyright MICHAEL VADAKEKARA JOSEPH 2016 . Abstract The feasibility of using a wheat flour mill to refine corn, sorghum and cowpea was studied. Milling of white sorghum grain resulted in decrease in fiber content from 1.89% to 0.38% and 0.45% in raw, finely milled and coarsely milled sorghum respectively. Similarly, there was a reduction in fat (3.17% to 1.75% and 0.51%) content from raw to fine and coarse milled fractions. Starch content increased from 61.85% in raw to 69.80% in fine and 72.30% in coarse fractions. Protein content was almost unchanged at about 7.40% in all the fractions. In de-hulling and milling of cowpeas, starch and protein content increased whereas fiber, fat and ash content decreased. There was a significant difference in expansion characteristics between whole and decorticated binary blends on account of different levels of inherent starch content. Sorghum cowpea (SC) blends had the highest specific mechanical energy (SME) range (285.74 – 361.52 kJ/kg), followed by corn soy (CS) (138.73 – 370.99 kJ/kg) and the least SME was found in sorghum soy (SS) blends (66.56 – 332.93 kJ/kg). SME was found to be positively correlated to starch content in the blends. SC blends had the most stable process followed by SSB and CSB in that order. The milling of expanded extrudates was found to be dependent on bulk density and low bulk density extrudates had bigger particle size and vice-versa. The water absorption index (WAI) for SC was 4.17 g/g to 5.97 g/g, SS ranged from 2.85 g/g to 5.91 g/g and CS ranged from 2.63 g/g to 5.40 g/g. Starch gelatinization ranged from 85.42 – 98.83% for SC, 90.70 – 96.27% for SS, and 72.57 – 95.49% for CS. The starch digestibility increased after extrusion and cooking but there was no significant change in protein digestibility. There was a significant reduction in anti- nutritional factors – phytic acid (26.06 – 44.03%), tannins (18.69 – 26.67%) and trypsin inhibitor (16.55 – 50.85%) after extrusion. Thus, the study showed that high protein blends with superior nutrition density needed for preparation of FBFs could be produced by using existing/traditional milling capabilities and extrusion process. Table of Contents List of Figures .............................................................................................................................. xiv List of Tables ............................................................................................................................... xvi Acknowledgements .................................................................................................................... xviii Dedication ..................................................................................................................................... xx Chapter 1 - Introduction .................................................................................................................. 1 Fortified Blended Foods ............................................................................................................. 2 Recommendations on improvement of FBFs ............................................................................. 4 Nutritional value of cereals and legumes .................................................................................... 5 Sorghum .................................................................................................................................. 5 Cowpea ................................................................................................................................... 7 Corn ......................................................................................................................................... 8 Soy .......................................................................................................................................... 9 Processing of FBFs ................................................................................................................... 10 Objectives ................................................................................................................................. 12 References ................................................................................................................................. 12 Chapter 2 - Adaptation of Conventional Wheat Flour Mill to Refine Sorghum, Corn and Cowpea Grains ..................................................................................................................................... 20 Abstract ..................................................................................................................................... 20 Introduction ............................................................................................................................... 21 Traditional grains and Alternate/New in FBFs ..................................................................... 21 Milling of cereal/legumes ..................................................................................................... 23 Corn Milling .......................................................................................................................... 23 Wet Milling of Corn .............................................................................................................. 23 Dry Milling of Corn .............................................................................................................. 24 Sorghum Milling ................................................................................................................... 25 Cowpea Milling .................................................................................................................... 28 Objectives ................................................................................................................................. 29 Materials and methods .............................................................................................................. 29 viii Materials ............................................................................................................................... 29 Milling of sorghum and corn ................................................................................................ 30 Decorticated sorghum and degermed corn............................................................................ 30 Milling
Load more

Recommended publications
  • Corn Tortillas from Homemade Masa
    Curriculum for Restoration Restorationpedagogy.com/curriculum CORN TORTILLAS FROM HOMEMADE MASA MATERIALS 2 lbs. of dried corn or grain corn on cob. Preferably Zapatista Corn. Until harvest the Mexican grocer in Toppenish has dried corn. 2 tablespoons of Cal Mexicana lime (Calcium Hydroxide / Powdered Lime) (Available at Mexican grocer in Toppenish) ~2 pounds of prepared Masa (making masa takes over night so the kids will reach a point where you magically fast forward for them) Mortar and pestle Plate Grinder, Food Processor, or other grinding tool that can handle wet ingredients Tortilla press or a pie dish and heavy pan Plastic to keep tortillas from sticking – cut freezer bags work great Griddle or frying pan to cook tortillas OBJECTIVES Prepare and sample tortillas, from scratch Gain respect and understanding of Indigenous and Hispanic cultures of Mexico BACKGROUND Background info should be covered in preceding lesson ‘The Story of Corn.’ If this is being taught as a standalone lesson condense ‘The Story of Corn’ into an introduction for this lesson. INTRODUCTION 1. Who likes tortillas? How often do you eat them? With what meals? Etc. (get thinking and talking about tortillas. a. Ask students if they have ever made tortillas, or if anyone in their family does and how. b. Does anyone know how they are made? 2. The word ‘tortilla’ comes from the Spanish word “torta” which is loosely translated as bread or cake. When you add an “‐illa” to a word it means small or little. So, a torta‐illa is a small or little bread. a. The Spanish colonizers arrived and named this food in their own language, but Native peoples’ had their own names, in their own languages for tortillas.
    [Show full text]
  • IDL-2405.Pdf
    The International Development Research Centre is a public corporation created by the Parliament of Canada in 1970 to support research designed to adapt science and technology to the needs of developing countries. The Centre's activity is concentrated in five sectors: agriculture, food and nutrition sciences; health sciences; information sciences; social sciences; and communications. IDRC is financed solely by the Government of Canada; its policies, however, are set by an international Board of Governors. The Centre's headquarters are in Ottawa, Canada. Regional offices are located in Africa, Asia, Latin America, and the Middle East. Cll 979 International Development Research Centre Postal Address: Box 8500, Ottawa, Canada Kl G 3H9 Head Office: 60 Queen Street, Ottawa Vogel, S. Graham, M. IDRC, Ottawa CA IDRC-12,3e Sorghum and millet food production and use: Report of a workshop held in Nairobi, Kenya, 4-7 July 1978. Ottawa, Ont, IDRC, 1979 64 p. /IDRC publication/. Report of a workshop on/sorghum/ and/millet/ /food production/ and /food processing/, particularly in /Nigeria/, /India/, and /East Africa/ - discusses methods of /harvesting/, /drying/, threshing, /storage/, milling (/grain processing/), /food enrichment/, /marketing/, and /food preparation/; examines /plant production/ potential, /consumer/ acceptance testing, and the design and use of /questionnaire/s; includes /list of participants/. UDC: 633.17 ISBN: 0-88936-199-1 Microfiche edition available IDRC-123e Sorghum and Millet: Food Production and Use Report of a workshop held in Nairobi, Kenya, 4-7 July 1978 Editors: Sally Vogel and Michael Graham Contents Foreword ............................................... 3 Participants . 4 Production and Use ..................................... 7 Processing .............................................. 13 Harvesting and Drying ...••••••.••.•••.••••.•••.••.••• 13 Threshing ...........................................
    [Show full text]
  • Mexican Dishes Are a Specialty Of
    Southwest_ND2006_doc 9/28/06 11:33 AM Page 56 Mexican dishes are a specialty of many restaurants in the American Southwest, like the beef tacos pictured here; a cowboy grills T-bone steaks Southwest style (opposite). Bureau Taco photo courtesy of the courtesy of photo Taco photo other Visitors Bureau; and Convention Austin Visitors and Convention Scottsdale the courtesy of 56 NOVEMBER/DECEMBER 2006 Southwest_ND2006_doc 9/28/06 11:33 AM Page 57 Tastes of the Southwest From Frito pie and green corn tamales to chili cookoffs and prickly pear margaritas by Libby Boren McMillan n kitchens across west Texas, New I Mexico, and Arizona, menus revolve around ancient traditions and Wild West ingenuity, as well as area crops, Mother Nature, and the queen of all Southwestern ingredients, the chile. America’s great Southwest was born of many cultures, and a meal there reflects the diverse influences (and languages) of Native Americans, Mexicans, Spanish explorers, and herds of cow- boys, all of whom played vital roles in defining and redefining what is perhaps the most unique part of the United States. While Texas takes its culinary cues from the cowboy, neighboring Mexico, and some honest- to-goodness “Chili Queens,” Arizona menus are often inspired by both desert and mountains, an abundance of locally grown produce, and nearby California. New Mexican food is a genre all its own, neither Tex-Mex nor Mexican, but a slowly achieves high pop culture status as the aptly named Frito pie. evolved fusion of Native American recipes, The tales of how chili was created are as varied as its ingredients from regional ingredients, and south-of-the-border tra- cook to cook.
    [Show full text]
  • Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the Cnps
    2 Martin Luther King Jr. Drive, SE, Suite 754, East Tower, Atlanta, GA 30334 (404) 656-5957 Brian P. Kemp Amy M. Jacobs Governor Commissioner MEMORANDUM To: Institutions and Sponsors Participating in the Child and Adult Care Food Program (CACFP) and the Summer Food Service Program (SFSP) From: Sonja R. Adams, Director of Provider Services – Nutrition (Original Signed) Date: September 13, 2019 (v.2) Subject: Crediting Coconut, Hominy, Corn Masa, and Masa Harina in the CNPs Legal Authority: USDA Policy Memorandum SP-34-2019, CACFP 15-2019, SFSP 15-2019, August 22, 2019 (rescinding SP 22-2019, CACFP 09-2019, SFSP 08-2019, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, April 17, 2019; SP 02-2013, Corn Masa (Dough) for Use in Tortilla Chips, Taco Shells, and Tamales, October 3, 2012; and TA 01-2008, Crediting of Corn Meal (Cornmeal) and Corn Flour for Grains/Breads Component, December 11, 2007). Cross Reference/ See also: DECAL Policy Memorandum, Update of Food Crediting System to Include Various Food Items Which Were Previously Uncreditable, December 28, 2018. This policy memorandum rescinds and replaces DECAL Policy Memorandum, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, May 17, 2019. As stated above, this memorandum rescinds and replaces DECAL Policy Memorandum, Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the CNPs, May 17, 2019 which was based on expanded Food and Nutrition Service (FNS) policy guidance originally released on December 4, 2018. 1 Such guidance sought to inform participating institutions and sponsors of the credibility of various food items which were previously uncreditable.
    [Show full text]
  • WHOLE GRAINS a to Z
    WHOLE GRAINS A TO Z AMARANTH (Amaranthus cruentus) Amaranth was a staple of Aztec culture, until Cortez decreed that anyone growing the crop would be put to death. Seeds were smuggled to Asia, where local dialects referred to amaranth as “seed sent by God” as a tribute to its taste and sustenance. Amaranth kernels are tiny and resemble brown caviar when cooked. Today amaranth is making its way back, thanks to a lively, peppery taste and a higher level of protein (13.56% ) than most other grains. In South America, it is often sold on the streets, popped like corn. Amaranth has no gluten, so it must be mixed with wheat to make leavened breads. It is popular in cereals, breads, muffins, crackers and pancakes. Health bonus: Amaranth is a source of complete protein; its protein contains lysine, an amino acid missing or negligible in many grains. BARLEY (Hordum vulgare) Barley is one of the oldest cultivated grains. Egyptians buried mummies with necklaces of barley, and centuries later Edward I of England standardized the inch as equal to “three barley seeds.” It is a highly-adaptable crop, growing north of the Arctic Circle and as far south as Ethiopia. Barley has a very tough hull, difficult to remove without losing some bran. Pearled barley is not a whole grain (but is still high in fiber). Look for hulled barley or one of the new varieties of hull-less barley starting to be available. Lightly pearled barley is not technically a whole grain (as small amounts of the bran are missing)—but it’s full of fiber and much healthier than a fully-refined grain.
    [Show full text]
  • Evaluación Microbiológica Y Sensorial De Fermentados De Pozol Blanco, Con Cacao (Theobroma Cacao) Y Coco (Cocos Nucifera)
    Revista Venezolana de Ciencia y Tecnología de Alimentos. 1 (1): 070-080. Enero-Junio, 2010 http://www.rvcta.org ISSN: 2218-4384 (versión en línea) © Asociación RVCTA, 2010. RIF: J-29910863-4. Depósito Legal: ppi201002CA3536. RVCTA Comunicación Evaluación microbiológica y sensorial de fermentados de pozol blanco, con cacao (Theobroma cacao) y coco (Cocos nucifera) Microbiological and sensory evaluation of fermented white pozol, with cacao (Theobroma cacao) and coconut (Cocos nucifera) Román Jiménez Vera1*, Nicolás González Cortés1, Arturo Magaña Contreras1, Alma Corona Cruz2 1Universidad Juárez Autónoma de Tabasco, División Académica Multidisciplinaria de los Ríos. Carretera Tenosique-Estapilla, km 1, Tenosique, Tabasco, México. 2Universidad Autónoma de Yucatán, Facultad de Ingeniería Química. Periférico Norte, km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatán, México. *Autor para correspondencia: [email protected] Aceptado 11-Julio-2010 Resumen El pozol es una bebida de maíz que se consume en el sureste de México y en algunos países de Centroamérica. Se puede consumir recién elaborado o fermentado. Tradicionalmente se consume solo (pozol blanco), aunque también es común agregarle cacao o coco. En este trabajo se evaluaron cambios microbiológicos durante la fermentación natural a temperatura ambiental, de tres tipos de pozol: blanco, con cacao y coco. La concentración de bacterias coliformes disminuyó a partir del tercer día de fermentación y a los 12 días se obtuvo una concentración de 2,20 log UFC/g. En las bacterias lácticas se observó el mayor crecimiento; ellas alcanzaron una concentración de 8,00 log UFC/g a los 3 días de fermentación que se mantuvo durante los 9 días siguientes.
    [Show full text]
  • TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS and RESCUING THEIR Communities
    is cookbook is a collection of recipes shared by residents of High Andean regions of Peru STRENGTHENING HIGH ANDEAN INDIGENOUS and Ecuador that embody the varied diet and rich culinary traditions of their indigenous TRADITIONAL HIGH ANDEAN CUISINE ORGANISATIONS AND RESCUING THEIR communities. Readers will discover local approaches to preparing some of the unique TRADITIONAL PRODUCTS plants that the peoples of the region have cultivated over millennia, many of which have found international notoriety in recent decades including grains such as quinoa and amaranth, tubers like oca (New Zealand yam), olluco (earth gems), and yacon (Peruvian ground apple), and fruits such as aguaymanto (cape gooseberry). e book is the product of a broader effort to assist people of the region in reclaiming their agricultural and dietary traditions, and achieving both food security and viable household incomes. ose endeavors include the recovery of a wide variety of unique plant varieties and traditional farming techniques developed during many centuries in response to the unique environmental conditions of the high Andean plateau. TRADITIONAL Strengthening Indigenous Organizations and Support for the Recovery of Traditional Products in High-Andean zones of Peru and Ecuador HIGH ANDEAN Food and Agricultural Organization of the United Nations Regional Office for Latin America and the Caribbean CUISINE Av. Dag Hammarskjöld 3241, Vitacura, Santiago de Chile Telephone: (56-2) 29232100 - Fax: (56-2) 29232101 http://www.rlc.fao.org/es/proyectos/forsandino/ FORSANDINO STRENGTHENING HIGH ANDEAN INDIGENOUS ORGANISATIONS AND RESCUING THEIR TRADITIONAL PRODUCTS Llaqta Kallpanchaq Runa Kawsay P e r u E c u a d o r TRADITIONAL HIGH ANDEAN CUISINE Allin Mikuy / Sumak Mikuy Published by Food and Agriculture Organization of the United Nations Regional Office for Latin America and the Caribbean (FAO/RLC) FAO Regional Project GCP/RLA/163/NZE 1 Worldwide distribution of English edition Traditional High Andean Cuisine: Allin Mikuy / Sumak Mikuy FAORLC: 2013 222p.; 21x21 cm.
    [Show full text]
  • Corn Series Tortillas!
    Kitchen Lesson K7-1 Corn Series Sustainability By processing corn in diferent ways, we can compare methods of food production from contrasting times. Tortillas! Communication Students discuss pros and cons of various methods of corn Nourishment processing, drawing on their personal experience to Students learn the nutritional benefits of the nixtamalization formulate and defend opinions in a respectful way. process, taste and compare nixtamalized corn and non- nixtamalized corn and eat freshly made corn tortillas. Academics This lesson fulfills History–Social Science Content Life Skills Standards for Meso-American and Andean civilizations; Students compare three diferent studying the roles of people in each society; Common Core methods of grinding corn by hand, State Standards for following a multistep procedure; learn to prepare masa before collaborative discussion; speaking and listening; language; using a tortilla press to form acquiring words and phrases; Health Education Content fresh tortillas and Standards for identifying nutrients; diferentiating practice cooking them between diets that are health-promoting and diets on a griddle. linked to disease; preparing nutritious food; and identifying the impact of nutrition on chronic disease. Kitchen Lesson #1 Grade 7, Fall Rotation K7-1 The Corn Series: Tortillas! Abstract Summary In this 7th grade humanities lesson, students rotate through three stations to explore the process of making corn tortillas from scratch. Students learn about food production and processing by making tortillas
    [Show full text]
  • CACFP 09-2019 Crediting Coconut, Hominy, Corn Masa, and Corn
    Food and DATE: April 17, 2019 Nutrition Service MEMO CODE: SP 22-2019, CACFP 09-2019, SFSP 08-2019 Park Office Center SUBJECT: Crediting Coconut, Hominy, Corn Masa, and Corn Flour in the Child Nutrition Programs 3101 Park Center Drive Alexandria TO: Regional Directors VA 22302 Special Nutrition Programs All Regions State Directors Child Nutrition Programs All States This memorandum provides guidance on crediting coconut, hominy, corn masa, corn flour, and cornmeal in the Child Nutrition Programs (CNPs), including the National School Lunch Program (NSLP), School Breakfast Program (SBP), Child and Adult Care Food Program, and Summer Food Service Program. Previously, coconut and hominy did not meet the requirement for any component in the meal patterns, but could be served as an “extra” food. Based on stakeholder feedback, and to meet the growing and diverse cultural needs of our program participants, the Food and Nutrition Service (FNS) is updating food-crediting guidance to allow coconut and hominy to credit in the CNPs. Additionally, FNS is updating the guidance on corn masa, corn flour, and cornmeal to simplify menu planning. Coconut Fresh and frozen coconut can be used to enhance the taste and presentation of salads, smoothies, and other dishes served with meals or as snacks. Recognizing its versatility, Program operators now may credit fresh or frozen coconut as a fruit based on 1 volume served. Like other fruits, at least /8 cup of fresh or frozen coconut must be served to credit toward the fruit component. Please note that dried coconut, as well as coconut flour and coconut oil, are not creditable in the CNPs.
    [Show full text]
  • Tamales: Comforting Contraband
    the melting pot TAMALES COMFORTING CONTRABAND STORY AND PHOTO BY ANGELA KNIPPLE ou can find them at dress shops and in the back of con - who are willing to perform this labor of love are what truly make venience stores. Around the country, they are sold from tamales special. Antonio is one of these people. street carts wheeled around neighborhoods. They are not usually paired with a health department license. Whether Antonio works by day as a butcher at a local Mexican market, but Y Delta-style or Mexican-style, acquiring good tamales is a outside of his job, he’s a wonderful cook with a staggering knowledge little like shopping on the black market. You have to know the secret of Mexican cuisine. Starting as a dishwasher in a resort hotel in the places to find them or you have to make them yourself. culinary capital of Oaxaca, he worked his way up to kitchen super - visor, learning to cook from the women in the kitchen in his spare In the South, most of us are familiar with Mississippi Delta-style time. One of the first things he learned to make was tamales. The tamales—thin tubes of cornmeal and seasoned finely ground meat resort served 1500 tamales to guests every day. wrapped in paper and boiled in a mysterious liquid of the tamale maker’s choice. We grew up with these tamales, and for me, they’re Tamales are a must at any party, but they are a Christmas tradition one of the comfort foods that remind me of my childhood.
    [Show full text]
  • Lipid Oxidation in Dry Corn Masa Flour and Strategies to Improve Shelf-Life
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital Repository @ Iowa State University Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1993 Lipid oxidation in dry corn masa flour nda strategies to improve shelf-life Reyna Luz Vidal-Quintanar Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Vidal-Quintanar, Reyna Luz, "Lipid oxidation in dry corn masa flour nda strategies to improve shelf-life " (1993). Retrospective Theses and Dissertations. 10561. https://lib.dr.iastate.edu/rtd/10561 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. U'M'I MICROFILMED 1994 INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be firom any type of computer printer. The quality of this reproduction Is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted.
    [Show full text]
  • Mexican Cuisine´
    ³Mexican Cuisine´ Mexican cuisine is a style of food that originates in Mexico. It is known for its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. The cuisine of Mexico has evolved through the centuries through a blending of indigenous and European elements since the 16th century. In November 2010 Mexican cuisine was added by UNESCO to its lists of the world's "intangible cultural heritage". Elements: The staples of Mexican cuisine are typically corn and beans. Corn is used to make masa, dough for tamales, tortillas, gorditas, and many other corn-based foods. Corn is also eaten fresh, as corn on the cob and as a component of a number of dishes. Squash and peppers are also prominent in Mexican cuisine. The most frequently used herbs and spices in Mexican cuisine are chili powder, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chilli, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions. Next to corn, rice is the most common grain in Mexican cuisine. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines. ³Geography of Mexico´ The geography of Mexico entails the physical and human geography of Mexico, a country situated in the Americas. Mexico is located at about 23° N and 102° W in the southern portion of North America.It is also located in a region known as Middle America.
    [Show full text]