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CONCLUSIONS The water and calcium kinetics can be described by the second Fick law and the applied considerations are corrects in this case. The water and the calcium diffuse together into the grain and the diffusion coefficient is not strictly temperature dependent. At low temperatures, the diffusion is temperature independent. It seems necessary to complement this study with s study of the degree of gelatinization during nixtatinization. BIBLIOGRAFÍA 1. Urizar H. A. and Bressani R., 1997, Efecto de la nixtamalización del maíz sobre el contenido de ácido fítico, calcio y Hierro. Archivos Latinoamericanos de Nutrición, Vol. 47, No.3. 2. Bello P., L. A., Osorio D., P., Agama A., E., Núñez S., C., and Paredes L., O., 2002. Propiedades químicas, fisicoquímicas y reológicas de masas y harinas de maíz nixtamalizado. Agrociencia. Vol. 36: 319-328. 3. Goméz, M. H., Waniska, R. D., and Rooney, L. W. 1991. Starch characterization of nixtamalizad corn flour. Cereal chem. 68: 578-582. 4. Del Valle, F. R., Santana, and V, Clason, D.,1999. Study of the posible formation of calcium cross-links in lime treated (nixtamalizad) corn. Journal of food procesing presevation. 23:307-315. 5. Zazueta, C., Ramos, G., Fernández M., J. L., Rodríguez, M. E., Acevedo H., G., and Pless, R., 2002. A radioisotopic study of theentry of calcium ion into the maiz kernel during nixtamalization. Cereal chemestry. 79(4): 500-503. 6. Alvarado G., J.J., Zelaya, A. O., Sánchez Sinencio, M., Yánez Limón, M., Vargas, H., Figueroa, J.D.C., Martínez B., f., Martínez, J.L., and González H., J., 1995, Photoacustic monitoring of processing conditions in coged tortillas: measurement of thermal diffusivity. Journal of food science, 60,3: 438-444
Tejate Drying Study Mendoza-Santiago H. 1 , Cortés-Noh M. M. 1 , Monroy-Rivera J. A. 2 * 1 Instituto Tecnológico de Oaxaca (amos_31@itoaxaca.edu.mx), 2 UNIDA, Instituto Tecnológico de Veracruz (jamonroy@itver.edu.mx) The Tejate is a prehispanic beverage made from corn (Zea mays), cocoa (Theobroma cocoa), mamee sapote seeds (Calocarpum mammosum), Rosita de Cacao (Quararibea funebris), corozo, water and lime. This beverage is consumed mainly in the Central Valley of Oaxaca, Mexico. The purpose of this study was to dry the tejate, so as to make it more stable by reducing its water activity (Aw). Consumer testing was used to find out the most liked formulation for the tejate. Drying was done in a hot air dryer at 60, 70 and 80°C with different layer thicknesses (0.25, 0.5 and 0.75 cm). Isotherms were performed at 15, 25 and 35°C. Results showed that the best tejate formulation was obtained when corozo was not used. The best drying conditions were set at 70°C and 0.5 cm layer thickness. Moisture and Aw were correlated by both the Henderson expression (r 2 =0.94-0.98) and Chung-Pfost expression (r 2 =0.93-0.98). KEY WORDS: Tejate, drying, sorption isotherms. INTRODUCTION. Tejate is a traditional beverage of the central valley of Oaxaca, in Mexico. It is prepared from corn (Zea mays), cocoa (Theobroma cocoa), mamee sapote seeds (Calocarpum mammosum), Rosita de Cacao (Quararibea funebris), corozo, water and lime. People like this brew, because it has a very special taste and it is also a highly energetic beverage. People drink it during hard farming activities when they spend most of the time outside, being exposed directly to the sun. The ingredients are mixed and grounded in a stone mill. The product obtained is a paste. This paste is dissolved in water during the beverage preparation. The water is slowly added with hand agitation until the desired consistency is achieved. A foam layer must be formed on the surface of the liquid (Cortes, 1999). This way of Tejate preparation is not very hygienic. Fecal contamination has been found in samples of tejate beverage (Jimenez Santiago et al., 2004). The dough and the drink are unstable, they have a high Aw value and microorganisms and enzymatic and physical-chemical deteriorative reactions take place. The purpose of this study was to dry the tejate so as
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