Commercial precooked corn flour (used for Venezuelan arepa preparation) was sieved into
fractions using a Ro‐tap shaker. Particles 297 μm thick had the highest consistency …

Arepas made from midwestern‐grown corn or two commercially packaged flours (Flours 1
and 2) obtained from South America were compared for selected quality attributes. Physical …

ABSTRACT A commercially available extrusion cooker was successfully used to produce
pre‐cooked corn flours for use in making arepas, a thick unsalted unleavened corn cake …

Consumer interest in naturally colored foods such as breakfast cereals is growing.
Degermed white cornmeal, sucrose, citric acid and dehydrated fruit powder (blueberry …

Starch isolated from three cultivars of the Araceae family (including Colocassia and
Xanthosoma genus) harvested in Veracruz, Mexico was evaluated for its morphological and …

A study was conducted to determine the effect of including non-traditional ingredients on the
flow and agglomeration properties of flour formulations, the rheological behavior of pasta …

People have different interests as to what product ackee fruit could be used for. A
preliminary survey disclosed cake, chips and rock cake to be the preferred bakery products …

Corn was nixtamalized and extruded to make instant nixtamalized corn flour for use in the
preparation of Mexican alkaline foods like tortillas. Extruded instant nixtamalized corn flour …

In order to encourage the efforts of nutritionists and public policies to reduce the caloric
value of traditional food, and to increase the knowledge about Mexican and Latin American …

Commercial nixtamalized corn flours (CNCF) from three industrial plants in Mexico and
traditional nixtamalized corn flour (TNCF) were used to study their particle size distribution …