Properties of Particle Size Distribution from Milled White Nixtamalized Corn Kernels as a Function of Steeping Time

Figure 7

(a) RVA profiles of the instant corn flour for traditional nixtamalization process for samples at = 0, 3, 5, 7, 8, 9, 11, 13, 15, and 24 h. (b) Peak viscosity measurements at 90°C displayed as a function of ST for all the mesh numbers. The inset on bottom exhibits the peak viscosity versus the mesh numbers for the twelve ST values. The inset above shows the mean viscosity, averaged on the five mesh numbers, as a function of ST.

(a)

(b)