Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

Table 1

Physicochemical characteristics of corn flour from the extruded (ENP) and traditional (TNP) nixtamalization processes.

Characteristic	ENP	TNP
pH	8.2^1 ± 0.11a^2	8.4 ± 0.06b
Moisture content (%)	8.83 ± 0.39a	3.42 ± 0.06b
Particle size index	51.01 ± 0.57a	48.7 ± 0.32b
WAC^3 (mL water/100 g flour)	104.2 ± 0.29a	108 ± 0.5b
WAI^4 (g gel/g dry matter)	3.7 ± 0.08a	3.6 ± 0.06b
WSI^5 (%)	5.8 ± 0.01a	3.6 ± 0.06b
Resistant starch (g/100 g sample)	1.01 ± 0.051a	0.79 ± 0.06b

¹Means standard deviation. ²Means with the same letter are not significantly different (). ³WAC Water absorption capacity. ⁴WAI Water absorption index. ⁵WSI water solubility index.