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18 results on '"Ponce-García, Néstor"'

7. An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas.

Author

Escalante-Aburto, Anayansi, Mariscal-Moreno, Rosa María, Santiago-Ramos, David, and Ponce-García, Néstor

Subjects
NUTRITIONAL value, TORTILLAS, CORN, APPROPRIATE technology, TECHNICAL reports, FLOUR
Abstract

Traditional nixtamalization produces the "gold standard" tortilla, but the process is ecologically nonviable, and high nutrimental and phytochemical losses are reported. Many alternative nixtamalization technologies have emerged and at least fourteen processes have been reported with scientific evidence in improving the nutrimental/nutraceutical properties, reduction of contaminant effluents, processing time and water use. Despite all the alternative processes developed during the last decades, none of them has been successfully adopted by the tortilla industry because of the extra equipment and time required to implement those new technologies even when the nutritional and sensorial benefits of the obtained products have been proven. The objective of this review is to propound a new classification according to their principal purposes, and describe in detail the most important alternative technologies to produce tortillas and the specifications about the processing factors involved, including their advantages, disadvantages, and disagreements of each one. Moreover, chemical, nutrimental and functional properties affected by the different processes are addressed from the grain, nixtamal, nixtamalized flours, masa, and tortillas. [ABSTRACT FROM AUTHOR]

Published
2020
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9. Grading Factors of Wheat Kernels Based on Their Physical Properties

Author

Ponce-García, Néstor

Subjects
Technology & Engineering / Food Science
Abstract

Cereal grains are biological materials and as such have certain unique characteristics greatly affected by both genetics and environment. Wheat is worldwide considered as the main cereal grain in the average human diet. The aim of this chapter is to provide an overview of the most important grading factors and kernel physical parameters that are involved in the estimation of quality specifications. The determination of the physical properties of wheat kernels gives a first approximation of the structural characteristics useful for the design and selection of equipment for handling, harvesting, aeration, drying, storing and more importantly to functionality, processing and end uses. For instance, physical quality test that directly measure those properties are needed. To get a better prediction, physical evaluation of the wheat kernels offers a first and interesting quality control for their selection as raw materials in order to optimize quality of a large diversity of products. Kernel colour, shape, size, sphericity, porosity and bulk and specific densities and damages incurred due to heat, insects, molds or sprouting are relevant tests related to wheat kernel properties and quality.

Published
2017

10. Mechanical Properties in Wheat (Triticum Aestivum) Kernels Evaluated By Compression Tests : a Review

Author

Ponce-García, Néstor

Subjects
Science / Physics / Polymer
Abstract

To assess the quality of food grains, it is necessary to consider the following two aspects: their general characteristics and their intrinsic quality. Analyzing the quality of wheat kernels is complex due to the particularity of wheat proteins and the diversity of products that can be developed. In contrast, basic factors are used to assess quality aspects, with a focus on kernel hardness. This parameter is usually measured by the force that is required to make the grain rupture. The application of force must be controlled, and hence, the grain will exhibit other mechanical attributes and behavioral characteristics that can be used to evaluate it more objectively. This has led to the development of nondestructive evaluation methods based on the mechanical properties of kernels. This review carried out research on grain wheat, in which the main objective was to evaluate mechanical properties, including the viscoelasticity of the wheat kernels, by using compression tests. The study examined different methods of applying those techniques and the parameters they evaluated. Finally, the results obtained by the different investigation groups that applied the compression tests on wheat kernels were discussed.

Published
2016

16. Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain.

Author

Ponce ‐ García, Néstor, Ramírez ‐ Wong, Benjamín, Torres ‐ Chávez, Patricia I, Figueroa ‐ Cárdenas, Juan de Dios, Serna ‐ Saldívar, Sergio O, Cortez ‐ Rocha, Mario O, and Escalante ‐ Aburto, Anayansi

Subjects
*COMPOSITION of wheat, *DOUGH testing, *MATERIALS compression testing, *VISCOELASTICITY, *RHEOLOGY (Biology)
Abstract

BACKGROUND The aim of this research was to evaluate the visco-elastic properties of conditioned wheat kernels and their doughs by applying the compression test under a small strain. Conditioned wheat kernels and their doughs, from soft and hard wheat classes were evaluated for total work (Wt), elastic work (We) and plastic work (Wp). RESULTS Soft wheat kernels showed lower We than Wp, while the hard wheat kernels had a We that was higher than Wp. Regarding dough visco-elasticity, cultivars from soft and hard wheat showed higher Wp than We. The degree of elasticity ( DE%) of the conditioned wheat kernel related to its dough decreased ∼46% in both wheat classes. The Wt, We and Wp from the soft wheat kernel and dough correlated with physico-chemical and farinographic flour tests. The Wt, Wp and the maximum compression force (Fmax) of the dough from hard wheat class presented highly significant negative correlations with wet gluten. CONCLUSION The visco-elasticity parameters from compression test presented significant differences among conditioned wheat classes and their doughs. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Published
2017
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17. Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

Author

Escalante-Aburto, Anayansi, primary, Ramírez-Wong, Benjamín, additional, Torres-Chávez, Patricia, additional, López-Cervantes, Jaime, additional, Figueroa-Cárdenas, Juan, additional, Barrón-Hoyos, Jesús, additional, Morales-Rosas, Ignacio, additional, Ponce-García, Néstor, additional, and Gutiérrez-Dorado, Roberto, additional

Published
2014
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