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Quality Control Parameters Most Commonly Used to Assess Quality of Lime-Cooked Products [Pg.511]

microwave, moisture meters/ balances, air oven method (AACC 44-15A) Potentiometer calibrated with buffers [Pg.511]

The moisture content of the cooked-steeped Ume-cooked kernels or nixtamal is correlated to the extent of cooking. [Pg.511]

The nixtamal pH correlates to the lime absorbed during cooking and steeping, and the amount of washing. The pH affects flavor, texture, and color of processed products. [Pg.511]

See other pages where Functionality Tests for Snacks is mentioned: [Pg.516]