Life Sciences Commons^™

Corn Characterization And Development Of A Convenient Laboratory Scale Alkaline Cooking Process, Shreya N. Sahasrabudhe

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Nixtamalized (alkaline cooked) corn (Zea mays L.) products are increasing in popularity due to their affordable cost, ease of production, and the diversity of products that can be made using similar unit operations. The nixtamal produced after alkaline cooking depends on the processing parameters used during cooking and steeping, as well as the physicochemical properties of the corn hybrids used. Processors incur high costs in narrowing down hybrids suitable for a given process, or they must be able to adjust cooking conditions to obtain the desired end-product characteristics. Improper processing generates large quantities of waste. Researchers have developed small …