Journal of Advances in Food Science & Technology
 

Journal of Advances in Food Science & Technology, ISSN No. : 2454-4213, Vol.: 4, Issue.: 3

Original Research Article

INFLUENCE OF DIFFERENT VARIABLES ON THE YIELD OF NIXTAMALIZATION OF TORTILLA USING BAYESIAN CLASSIFIERS

 

MARÍA GUADALUPE FIGUEROA RIVERA1, GERÓNIMO ARAMBULA VILLA1 AND GUILLERMO ALFONSO DE LA TORRE GEA2*
1CINVESTAV-National Polytechnic Institute, North-West Beltway No. 2000, Real de Juriquilla, C.P. 76230, Queretaro, Qro, Mexico.
2Institute for Research and Technology Development GARMAN, Av. Andamaxei 64-40, Corregidora, Qro, C.P. 76910, Mexico.

Abstracts

Grain tortilla is an essential food in the diet for the Mexican population. Its main contribution is the energy due to its high starch content. Starch can be modified to decrease its bioavailability and to change characteristics of the flour. For this work, we prepare processed flour, dough, and tortilla grain, characterized by the traditional method, and further subjected to a chemical process of acetylation, phosphatation and succination, with prior hydrolysis and their modifications. We tested seven treatments of pasta and tortillas, and analyzed the substitution degree, physicochemical and rheological properties were also determined to the tortilla. We analyzed our results with Bayesian Network to determine the effect of treatments on the yield. The analysis indicates the yield susceptibility to other variables. Repetitions of treatment are independent to other process variables, which this is disable. No previous studies describing a direct relationship between tensile strength with weight loss during cooking. Weight loss during cooking could be used as a control variable for processing in subsequent studies, aimed at automation in manufacturing tortillas.

Keywords :

Bayesian networks; heuristic models; grain; nixtamalization.