Raw data: Nixtamalization of Ecuadorian hard yellow maize — effects of soaking time and Ca(OH)2 concentration
Description
Raw, replicate-level data (n=18) from a 3x2 factorial experiment evaluating the effect of soaking time (4, 8, 12 h) and calcium hydroxide [Ca(OH)2] concentration (1.0, 1.5% w/v) on color parameters, pH, mechanical hardness, and in vitro starch digestibility of Ecuadorian hard yellow maize (Zea mays L.) subjected to nixtamalization. See associated manuscript for full methodology.
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Raw data were obtained from a 3x2 factorial nixtamalization experiment (soaking time: 4, 8, 12 h; Ca(OH)2 concentration: 1.0, 1.5% w/v; n=3 replicates per treatment). Color parameters were measured with a Konica Minolta CM-5 spectrophotometer (CIELAB, D65, 10° observer). pH was measured per AOAC 943.02. Mechanical hardness was determined by Texture Profile Analysis (TA.XT PlusC, AACC 74-09.01). In vitro starch digestibility followed AOAC 2002.02 / AACC 32-40.01. Full methodology is detailed in the associated manuscript, Section 2.