Effect of Alkaline Cooking (Nixtamalization) on Main Corn Components

Year 2018, , 231 - 240, 05.08.2018

Mustafa Şamil Argun

https://doi.org/10.24323/akademik-gida.449869

Abstract

Alkaline cooking is a process including cooking of
corn grains with the addition of calcium hydroxide, a period of steeping in
cooking water (nejayote), and then washing. This process, which is a very old
process, was first developed in Mesoamerica, the homeland of corn, and is known
as “Nixtamalization”. In alkaline cooked corn, peeling of skin is easier,
protein and starch are modified, rheological and thermal properties change. Since
corn can be consumed by celiac (gluten enteropathy) patients, this practice is
an important step in the preparation of corn-based foods because it provides
the convenience of corn skin peeling and effects corn components. In this
study, the effect of alkaline cooking on major parts of corn such as pericarp,
starch, protein and fat is reviewed.

Keywords

Corn, Alkaline cooking, Nixtamalization, Major components

Başlıca Mısır Bileşenleri Üzerine Alkali Pişirmenin (Nikstamalizasyon) Etkileri

Abstract

Alkali pişirme, mısır danelerinin kalsiyum hidroksit
ilavesiyle pişirilmesi, pişirme suyu (nejayote) içinde bir müddet
dinlendirilmesi ve daha sonra da yıkanmasını içeren bir işlemdir. Çok eski bir
proses olan bu işlem ilk defa mısırın anavatanı olan Orta Amerika’da
geliştirilmiş ve “Nikstamalizasyon” olarak bilinmektedir. Alkali pişirmeye tabi
tutulmuş mısırlarda kabuk soyulması kolaylaşır, protein ve nişasta modifiye
olur, reolojik ve termal özellikler değişir. Mısır, çölyak (gluten
enteropatisi) hastaları tarafından da tüketilebildiği için bu uygulama mısırın
kabuğunun soyulmasında sağladığı kolaylık ve bileşenleri üzerine söz konusu
etkilerinden dolayı mısırdan üretilen gıdaların hazırlanmasında önemli bir
aşamadır. Bu çalışmada alkali pişirmenin mısırın başlıca kısımları olan
perikarp, nişasta, protein ve yağların üzerine etkileri derlenmiştir.

Keywords

Mısır, Alkali pişirme, Nikstamalizasyon, Majör bileşenler

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