Effect of Temperature and Steeping Time on Calcium and Phosphorus Content in Nixtamalized Corn Flours Obtained by Traditional Nixtamalization Process

ABSTRACT This report shows the effect of temperature (72, 82, and 92°C) during the cooking stage and steeping time (0, 1, 3, 5, 7, 9, 11, 13, and 15 hr) on calcium and phosphorus contents in nixtamalized corn flours obtained by the traditional nixtamalization process (NCF). In addition, calcium and phosphorus contents in industrial nixtamalized corn flours were analyzed for comparative purposes. Atomic absorption spectroscopy and UV-vis spectroscopy methods were used to study the calcium and phosphorus contents as well as the Ca2+/P ratio in NCF and industrial nixtamalized corn flours. Additionally, deposition and identification of calcium compounds in the nixtamalized corn pericarp were analyzed by low-vacuum scanning electron microscopy, energy dispersive spectrometry, and X-ray diffraction techniques. Dry matter loss in NCF is also reported. As the temperature increased, Ca2+ content was enhanced, while the phosphorus content decreased with statistical differences (P ≤ 0.05) between thermal treatments....