Abstract
SummaryThe effects of different concentrations of calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] on the functional and physical properties of extruded (EF) and nixtamalised (NF) blue maize flours were evaluated. Calcium source and concentration showed no significant effects on theEFexpansion index. The water absorption index (WAI) ofEFdecreased as the concentrations of both calcium sources increased, andNFwith C6H10O6Ca had the lowestWAI. The thermal and pasting properties ofNFs were higher than those ofEF.NFwith C6H10O6Ca showed the highest final viscosity (FinV), indicating less damage to the starch granules, and this was correlated with microscopic analysis. In contrast, the FinV ofEFs was significantly affected by calcium source and concentration. Extrusion with 0.3% and nixtamalisation at 2.95% of C6H10O6Ca yielded highWAIvalue and the best rheological properties in maize flour, respectively. These results suggest the use of C6H10O6Ca in extrusion or nixtamalisation to produce blue maize flours for tortilla or snacks with antioxidants.
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