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Physicochemical, Structural and Textural Properties of Tortillas from Extruded Instant Corn Flour Supplemented with Various Types of Corn Lipids
Abstract
The chemical composition and the components of corn grain affect the quality of tortillas produced from extruded instant corn flour (EICF). We have studied the effects of various types of corn lipids added at several concentrations to the regular raw corn flour before processing. The structural properties of flour, the effective moisture diffusion coefficient and the weight loss during cooking of fresh masa, as well as the textural characteristics of tortillas were analysed as a function of concentration and type of corn lipid added. The concentration of added lipid ranged from 0·5 to 2% (w/w). Each type and concentration of lipid was observed to have a different effect in the quality of masas and tortillas. Commercially it is desired to have tortillas with good properties and a high yield, that is, optimum weight transformation from corn to tortilla. From our analysis, the lowest dehydration rate (lowest effective moisture diffusion coefficient) and the best physicochemical and textural characteristics of fresh masas and tortillas were obtained from flour supplemented with 0·5% (w/w) of the nonpolar lipid fraction III. The loss in starch crystallinity due to the cooking process of masa into tortilla was similar in all treatments.
... In this regard, firmness and chewiness of tortillas was significantly improved in those whose oil content was 4.3-4.4 % compared with those containing less 2 % of oil (Vidal-Quintanar et al., 2001) and, furthermore, the physicochemical characteristics and texture of tortillas were better with the addition of 0.5 % of non-polar lipids to the nixtamalized corn flour (Arámbula-Villa et al., 2001). The oil reduces starch retrogradation and increases the shelf life of the product due to the formation of the amyloselipid complex (Putseys et al., 2010), which was found in bakery products where the addition of certain contenido de aceite fue 4.3-4.4 ...
... The oil reduces starch retrogradation and increases the shelf life of the product due to the formation of the amyloselipid complex (Putseys et al., 2010), which was found in bakery products where the addition of certain contenido de aceite fue 4.3-4.4 %, comparado con las que contenían menos de 2 % de aceite (Vidal-Quintanar et al., 2001) y, además, las características fisicoquímicas y de textura de las tortillas fueron mejores con la adición de 0.5 % de lípidos no polares a la harina de maíz nixtamalizada (Arámbula-Villa et al., 2001). El aceite disminuye la retrogradación del almidón e incrementa la vida de anaquel del producto debido a la formación del complejo amilosalípidos (Putseys et al., 2010), lo cual se observó en productos de panificación donde la adición de ciertos lípidos o surfactantes modifica la textura y prolonga la vida de anaquel del pan (Biliaderis, 1991;Eliasson y Wahlgren, 2004). ...
... The loss of softness during storage was manifested by an increase in the force required to break the tortillas (tension); however, the behavior with respect to their oil content was maintained. In regard to this, Arámbula-Villa et al. (2001) stated that during the alkaline thermal process lipids interact with the amylose molecules affecting the physicochemical properties of starch (Putseys et al., 2010), but do not prevent the loss of water from tortillas, aspect observed in these materials (Table 5). ...
The texture of tortillas is a key indicator of their quality. The relationship between the oil content of corn (Zea mays L.) grain and the texture of tortillas is little known; however, the presence of oil significantly improves the strength and chewiness of this food. The aim of this study was to evaluate the chemical composition of grain corns with different oil content and determine the relationship between the oil content and the quality and texture of freshly prepared and stored tortillas for 24, 48 and 72 h at 4 °C. In this study normal endosperm corns (MEN), and corns with high oil content (ACA) and high protein quality (ACP) were used. The experimental design was completely randomized with eight treatments and two replications; the data was used to carry out an analysis of variance and means were compared with the Tukey's test (p≤0.05). The analysis of the results shows that ACA corns had the highest percentage of oil (x=5.9 %). Tortillas made with ACA corns had softer texture and large elongation when they are freshly prepared and during the storage period than the rest of the corns; their lysine content (x=3.13 %) and tryptophan (x=0.6075 %) was lower than tortillas of ACP corns (x=3.98 % and 0.846 %). The yellow population (PAN) of ACA stood out for its high oil content in tortillas and softness. All genotypes fulfill the requirements of the masa and tortilla industry.
... Gómez et al (1989), reported that a considerable amount of corn lipids and proteins (12.2-17.5% w/w) are eliminated during the alkali cooking process, which modifies the quality of corn tortillas. Arámbula-Villa et al. (2001), studied the role of nonpolar lipids in masa prepared by extrusion. They found that an addition of 0.5% (w/w) of nonpolar lipids to the extruded whole corn flour improved the textural properties of masa and tortillas. ...
... Starch retrogradations, and fast dehydration rate, are two of the main factors that contribute to the hardening or staling of corn starch (Ottenhof et al., 2005). A hardened tortilla shows deficient texture properties and lack of flexibility, which is unacceptable for the consumer (Arámbula-Villa et al., 2001). Some additives, such as gums and colloids, offer a partial solution for the prevention or reduction of the dehydration rate of corn tortillas (Gómez et al., 1989). ...
... Extraction yields of oil (95%) and protein (43%) of these masas obtained respect to corn grain composition were similar to those reported by Arámbula-Villa et al. (2001). The DEG masa had 0.68 ± 0.1% oil and 2.5 ± 0.5% residual proteins. ...
Whole (COM=commercial and WL=experimental) and degermed (DEG) corn flours were subjected to protein and lipid extraction to obtain nixtamalized starch base to evaluate the effect of proteins fractions albumins and globulins (A+G) and oil reconstitution (50%, and 100% of the original values). Differential scanning calorimetry (DSC) was used to obtain the thermal characteristics of corn flours treatments. Oil extraction and reconstitution did not modify the typical endotherm of whole corn masa. Protein reconstitution of DEG flour showed three transition states in which the To, and Tmax of all endothermic peaks increased (p<0.05) as protein content increased. The third endothermic peak of these flours showed very small enthalpies (0.67 and 0.62 J/g, p<0.05) as the Tmax increased (119°C), as compared with the value for the whole flour (73.7°C, and 2.6 J/g); which resulted from protein aggregation. Higher temperature of gelatinization (Tmax) was required when water was partitioned between starch and protein in the reconstituted DEG flour. DSC was sensitive in monitoring declination on protein and oil composition and can be used to establish moisture requirements for appropriate enrichment and processing conditions of corn masa flours. Resumen Harina de maíz nixtamalizada (comercial (COM), experimental (WL)) y degerminada (DEG) fueron sujetas a extracción de lípidos y proteínas para obtener una base de almidón nixtamalizado. El objetivo fue evaluar el efecto de las fracciones proteicas albúminas+globulinas (A+G) y aceite (50% y 100% de reconstitución) en las propiedades calorimétricas de las harinas usando un calorímetro diferencial de barrido (DSC). La extracción y reconstitución del aceite no modificó las características típicas de las endotermas de la masa integral. Sin embargo, las masas DEG reconstituidas con proteína mostraron tres estados de transición; donde, la temperatura requerida para las endotermas aumentó significativa y proporcionalmente al contenido de proteína. El tercer pico endotérmico aquí observado mostró menor valor de entalpía (0.67 y 0.62 J/g, p<0.05) con un incremento en Tmax (119°C) resultante de agregación proteica, comparada con los valores de la masa integral (73.7°C y 2.6J/g). Las masas DEG requirieron mayor temperatura de gelatinización (Tmax) cuando el agua se fracciono entre almidón y proteína. El uso del DSC mostró sensibilidad para monitorear la cantidad de proteína y aceite presente, permitiendo exitosamente establecer las condiciones apropiadas de procesamiento y enriquecimiento durante la elaboración de masas de maíz nixtamalizado. Palabras clave: maíz nixtamalizado, DSC, propiedades termodinámicas, almidón de maíz, nixtamalización.
... In this regard, firmness and chewiness of tortillas was significantly improved in those whose oil content was 4.3-4.4 % compared with those containing less 2 % of oil (Vidal-Quintanar et al., 2001) and, furthermore, the physicochemical characteristics and texture of tortillas were better with the addition of 0.5 % of non-polar lipids to the nixtamalized corn flour (Arámbula-Villa et al., 2001). The oil reduces starch retrogradation and increases the shelf life of the product due to the formation of the amyloselipid complex (Putseys et al., 2010), which was found in bakery products where the addition of certain contenido de aceite fue 4.3-4.4 ...
... The oil reduces starch retrogradation and increases the shelf life of the product due to the formation of the amyloselipid complex (Putseys et al., 2010), which was found in bakery products where the addition of certain contenido de aceite fue 4.3-4.4 %, comparado con las que contenían menos de 2 % de aceite (Vidal-Quintanar et al., 2001) y, además, las características fisicoquímicas y de textura de las tortillas fueron mejores con la adición de 0.5 % de lípidos no polares a la harina de maíz nixtamalizada (Arámbula-Villa et al., 2001). El aceite disminuye la retrogradación del almidón e incrementa la vida de anaquel del producto debido a la formación del complejo amilosalípidos (Putseys et al., 2010), lo cual se observó en productos de panificación donde la adición de ciertos lípidos o surfactantes modifica la textura y prolonga la vida de anaquel del pan (Biliaderis, 1991;Eliasson y Wahlgren, 2004). ...
... The loss of softness during storage was manifested by an increase in the force required to break the tortillas (tension); however, the behavior with respect to their oil content was maintained. In regard to this, Arámbula-Villa et al. (2001) stated that during the alkaline thermal process lipids interact with the amylose molecules affecting the physicochemical properties of starch (Putseys et al., 2010), but do not prevent the loss of water from tortillas, aspect observed in these materials (Table 5). ...
La textura de las tortillas es un indicador fundamental de su calidad. La relación entre el contenido de aceite del grano de maíz (Zea mays L.) y la textura de las tortillas es poco conocida; sin embargo, la presencia del aceite mejora significativamente la firmeza y masticabilidad de este alimento. El objetivo del presente estudio fue evaluar la composición química del grano de maíces con contenido diferente de aceite y determinar la relación entre el contenido de aceite y la calidad y textura de las tortillas recién elaboradas y almacenadas durante 24, 48 y 72 h a 4 °C. En este estudio se usaron maíces con endospermo normal (MEN), con contenido alto de aceite (ACA) y de alta calidad proteínica (ACP). El diseño experimental fue completamente al azar con ocho tratamientos y dos repeticiones; con los datos se realizó un análisis de varianza y las medias se compararon con la prueba de Tukey (p<0.05). El análisis de los resultados muestra que los maíces ACA presentaron el porcentaje mayor de aceite
(x=5.9 %). Las tortillas elaboradas con los maíces ACA fueron de textura más suave y con mayor elongación recién elaboradas y durante el periodo de almacenamiento, respecto a los otros maíces; su contenido de lisina (x=3.13 %) y triptófano (x=0.6075 %) fue inferior a las tortillas de maíces ACP (x=3.98 % y 0.846 %). La población amarilla (PAN) de ACA destacó por su contenido alto de aceite y suavidad de las tortillas. Todos los genotipos cumplen los requerimientos de la industria de la masa y la tortilla.
The texture of tortillas is a key indicator of their quality. The relationship between the oil content of corn (Zea mays L.) grain and the texture of tortillas is little known; however, the presence of oil significantly improves the strength and chewiness of this food. The aim of this study was to evaluate the chemical composition of grain corns with different oil content and determine the relationship between the oil content and the quality and texture of freshly prepared and stored tortillas for 24, 48 and 72 h at 4 °C. In this study normal endosperm corns (MEN), and corns with high oil content (ACA) and high protein quality (ACP) were used. The experimental design was completely randomized with eight treatments and two replications; the data was used to carry out an analysis of variance and means were compared with the Tukey’s test (p0.05). The analysis of the results shows that ACA corns had the highest percentage of oil (x5.9 %). Tortillas made with ACA corns had softer texture and large elongation when they are freshly prepared and during the storage period than the rest of the corns; their lysine content (x3.13 %) and tryptophan (x0.6075 %) was lower than tortillas of ACP corns (x3.98 % and 0.846 %). The yellow population (PAN) of ACA stood out for its high oil content in tortillas and softness. All genotypes fulfill the requirements of the masa and tortilla industry.
... The WA capacity differences have been related to particle size distribution, the extent of starch gelatinization mainly affected by the lime or ash cooking, starch damage, kernel endosperm texture, and the presence of hydrocolloids (Espinosa-Ramírez et al., 2020). The amount of water in the tortillas must be kept between 15-30% of final moisture to obtain the best textural properties with sufficient flexibility and reheating ability (Almeida-Dominguez et al., 1996); in contrast, the decrease in final moisture could produce a brittle tortilla (Arámbula-Villa et al., 2001). ...
... Bean solids contain polysaccharides and non-cellulosic compounds that are important for food's functional properties as thickening agents, stabilizers, emulsifiers, gelling agents, and film-forming agents; the polysaccharides present in white-bean could influence the hardness of nixtamalized tortillas(Agrahar-Murugkar et al., 2018). Also, the frying or toasting procedure, time, and temperature could cause physical changes(Arámbula-Villa et al., 2001). The microbiological evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health. ...
This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75% w/w) flours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, fiber, minerals, vitamins, and gluten-free. Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition shows that corn flour has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean flour, while in white-bean flour, the fiber content is three times higher. Moisture content was less than 14 %, which guarantees the control shelf-life; gluten content was approximately 5 ppm. Granulometry properties showed that flours have coarser than finesse particles, water absorption capacity showed a range of 60 to 80 g of water for 100 g of flour. In nixtamalized tortillas, high protein content was observed in samples with 25 % of corn and 75 % of two different Andean crops. Enriched tortillas showed lower lipid content, higher dietary fiber, and higher ash content than the control sample. The sensorial analysis showed that the best formulation based on overall acceptability was 25% (w/w) of corn flour and 75% of white-bean flour. The oil content showed that the samples absorbed about 8% of oil during the toasted. The hardness parameter showed that the sample CPB2575: Corn flour (25%) + White-bean flour (75%); was harder than the control. The microbiological evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health. Color parameters showed that samples tend to lightness with a tendency to reddish color in enriched tortillas while in control are greenish. Andean crop flours are one alternative to increase the nutritional value of corn tortillas with acceptable sensorial characteristics.
... Tortillas are the main staple food in Mexican diet, representing an important source of calories, protein, dietary fibre and calcium (Campus-Baypoli et al., 1999). Starch is the principal component of tortillas, therefore the retrogradation phenomenon is a relevant issue that manufacturers must manage because it favours some negative characteristics that impact tortillas quality, such as texture and rollability (Ar ambula- Villa et al., 2007;V azquez-Carrillo et al., 2015). Retrogradation is a reorganisation of the disordered amylose and amylopectin chains after a disorganisation process (Wang et al., 2015). ...
... Amongst these strategies for reducing starch retrogradation, the use of lipids has been scarcely explored in tortillas, Ar ambula-Villa et al. (2001) explored the addition of several lipid fractions extracted from raw maize flour, and found the best textural characteristics of fresh tortillas by adding 0.5% (w/w) of the nonpolar lipid fraction. According with Fu et al. (2015) when lipids are added during processing of starchy foods, they can form inclusion complexes with amylose and reduce retrogradation. ...
The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied. Tortillas prepared with 0.0%, 1.0% and 1.5% (w/w) of PA were stored for 0, 7, and 14 days at 4 °C. Tortillas with 1.0% and 1.5% of PA were softer than tortillas without PA during storage time; this change can be associated with reduction in starch retrogradation. Texture evaluation suggests that retrogradation reduction, influences directly tortilla texture (r = 0.82; P < 0.007). Thermal analysis revealed that tortillas had three endotherms corresponding to melting of (i) retrograded amylopectin, (ii) type I amylose‐lipid complexes and (iii) type II amylose‐lipid complexes. Addition of palmitic acid to masa during tortilla‐making process may be an alternative strategy to reduce starch retrogradation and tortilla staling.
... It is important to point out that making tortillas requires less adhesiveness for a less sticky dough, but it should be sufficient to adhere slightly to the rollers that press out the dough in the tortilla machine (Antuna et al., 2008). Dough that does not adhere does not have the consistency suitable for cutting the tortilla, and too sticky dough cannot form a tortilla that can be placed on the griddle (Arambula et al., 2001). For this reason, ideal dough is balanced in terms of adhesion and cohesion, which is achieved when the dough can absorb the necessary quantity of water (Flores, 2004;Rodríguez, Fernández, & Ayala, 2005). ...
... A study with doughs made from landrace reported a range of adhesiveness of 0.27-0.59 N as suitable for producing tortillas (Arambula et al., 2001). ...
Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with protein-rich nonconventional sources. This study examines the physicochemical and rheological characteristics of dough and maize tortillas fortified with nontoxic Jatropha curcas flour. Fortified maize doughs were prepared with 0%, 5%, 10%, 15% and 20% J. curcas nontoxic flour, which contains 55% protein. Tortillas were made and their chemical profile and tortilla quality were quantified and subjected to sensorial analysis. Rheological characteristics of dough were slightly modified but the protein in the tortillas increased 10.8% with treatment T20. They did not change in color, were soft, and consumer acceptance was not affected. It is concluded that nontoxic J. curcas flour is an excellent option for increasing the protein value of tortillas.
... Nevertheless, the elastic behaviour of the AL doughs was greater, therefore endorsing the changes based on molecular weight distribution. Additional rheological testing on the adhesiveness and cohesiveness of the corn masas would be beneficial given the importance of their balance in the machinability of these doughs (Arámbula-Villa et al., 2001). The rheological changes would need to be taken in consideration if these protein fortifications were taken place at a commercial level given the importance of automated industrial processing within this food sector. ...
Consumer interest towards consumption of more sustainable protein sources has led way towards the adoption of insect protein for human food applications. Research shows that insect proteins utilised as food ingredients are more promising to be accepted by Westerners. In this study, cricket protein hydrolysates (CPH) were produced using Alcalase (AL) and Flavourzyme (FL) proteases. The physicochemical and structural properties, as well as the sensory acceptability of corn tortillas formulated with 20% (w/w) CPH were evaluated. CPH-tortillas contained all essential amino acids, including 40% of the daily lysine requirement. In raw corn masa (dough), AL-CPH increased the elastic modulus (G’), indicating cross-linking between polymers, while FL-CPH decreased G’. Tortillas formulated with AL-CPH resulted in matrices with low hardness and extensibility values, while FL-CPH tortillas developed a strong and flexible structure, indicating differences in intermolecular interactions between the AL- and FL-CPH and the tortilla matrix in the cooked tortillas compared to the raw masa. Sensory evaluation results showed acceptability (scores>6.0) towards tortillas chips formulated with 20% CPH. Enzymatic hydrolysis of cricket protein can create peptides with functional characteristics and sensory acceptability for their use as ingredients in food formulation.
... Reyes-Vega et al. [52] reported that the textural properties of the corn tortillas can be characterised by principal parameters such as hardness, springiness and cohesiveness. These findings are consistent with those by Reyes-Vega et al. [51] and Arambula-Villa et al. [53] on the textural analysis of tortillas. ...
The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.
... The water absorption content (WAC) in ENCF is usually low, and corn masa loses water quickly, due to a high dehydration rate and retrogradation effects. Both factors result in harder tortillas [85]. Drying is important to eliminate water excess in the extrudates, and appropriate conditions are needed to avoid damage to starch and corn matter losses [50]. ...
Corn tortilla is a food consumed mainly in México and Central America. It provides 50% of total calories ingestion and is a good source of fiber. Tortilla is produced by the nixtamalization
process using corn, water and lime. It has been produced by alternative processes as extrusion, reducing cooking liquor, and increasing dietary fiber. The aim of this book chapter is to describe the changes in corn starch by different nixtamalization processes, also are presented the advantages and disadvantages of both processes, encouraging some aspects of producing corn flour by extrusion. The extrusion is a technology that is dependent of process variables and is reflected on quality of end product. Several factors are involved, as feed moisture and temperature, and they have a direct impact on corn starch physicochemical, textural, and rheological properties.
... Crystallinity Like all cereal native starch, native rice starch is partially crystalline of A-type as shown in Fig. 1a ( Vandeputte & Delcour, 2004). The four peaks at diffraction angles of 14°, 17°, 18°and 23°2h the crystalline portion of 'A'-pattern starch (Arambula-Villa et al., 2001). Pellets with 0.12% AC indicated an amorphous structure (Fig. 1a). ...
The rice starch mixtures with varying amylose contents (AC) of 0.12-19.00% weight were prepared by mixing waxy and nonwaxy rice starches. The 5% rice bran oil shortening was added in the starch paste. After gelatinisation, thin slabs of starch pastes were aged at 4 °C for 24 h. The aged slabs were dried by freeze-drying to obtain 25% moisture content. A microwave oven set to 600 J s-1 for 90 s was then used for puffing. The crucial factors affecting the snack purchase were texture and nutrition. The relative crystallinity and retrogradation enthalpy (ΔHr) of freeze-dried pellets increased with increasing the AC. From using a differential scanning calorimeter (DSC), endotherms of pellets were shown only when AC > 0.12%. An amylose-lipid complex was shown in pellets with AC ≥ 9.00%. Relationships between the AC and all puffed product properties were linear. Increasing AC provided greater hardness, fracturability, bulk density, but lower expansion ratio. From the sensory evaluation, the panellists preferred the puffed products with 9.00% AC. Increasing the AC gave higher crispness, hardness, brittleness, air cell opacity and density, but resulted in less puffiness. Thus, the microwave drying has the potential to puff a healthy expanded snack but giving the desirable properties depends on AC.
... The WAC of mixtures of nixtamalized flours with different concentrations of β-glucans was evaluated using the procedure described by Arámbula-Villa et al. (2001). Each mixture was tested three times. ...
Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties. © 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
... The beans were milled in a commercial mill (MLI 204,Buehler,Switzerland). Corn (Zea mays L.) from the cultivar CAFIME grown in 2005 was nixtamalized as described by Arambula et al. (2001) and Trejo-Gonzalez (1982). The nixtamalized corn was milled in a nixtamal-stone mill (Villamex, Guadalajara, Mexico). ...
... Another problem, besides the texture of the tortillas is the low water absorption of masas produced by the extrusion process. Villa et al. (2001) and Arámbula et al. (2002) prepared tortillas from extruded nixtamalized corn flour (ENCF) added with corn pericarp and lipids, respectively, and they obtained corn masa with low water absorption capacity (WAC) (77– 87 mL of water/100 g of flour); Martínez-Flores et al. (1998) obtained tortillas from ENCF without additives, obtaining tortillas with similar firmness to those made with the traditional thermoalkaline method; Carrillo et al. (2006) and Moreno et al. (2003) optimized the extrusion process, determining in vitro protein digestibility, total color difference, water absorption index (WAI) and pH of the flours and tortilla puffing; Gutierrez-Dorado et al. (2008) 738 L.C. ...
... Another problem, besides the texture of the tortillas is the low water absorption of masas produced by the extrusion process. Villa et al. (2001) and Arámbula et al. (2002) prepared tortillas from extruded nixtamalized corn flour (ENCF) added with corn pericarp and lipids, respectively, and they obtained corn masa with low water absorption capacity (WAC) (77– 87 mL of water/100 g of flour); Martínez-Flores et al. (1998) obtained tortillas from ENCF without additives, obtaining tortillas with similar firmness to those made with the traditional thermoalkaline method; Carrillo et al. (2006) and Moreno et al. (2003) optimized the extrusion process, determining in vitro protein digestibility, total color difference, water absorption index (WAI) and pH of the flours and tortilla puffing; Gutierrez-Dorado et al. (2008) 738 L.C. ...
... Another problem, besides the texture of the tortillas is the low water absorption of masas produced by the extrusion process. Villa et al. (2001) and Arámbula et al. (2002) prepared tortillas from extruded nixtamalized corn flour (ENCF) added with corn pericarp and lipids, respectively, and they obtained corn masa with low water absorption capacity (WAC) (77– 87 mL of water/100 g of flour); Martínez-Flores et al. (1998) obtained tortillas from ENCF without additives, obtaining tortillas with similar firmness to those made with the traditional thermoalkaline method; Carrillo et al. (2006) and Moreno et al. (2003) optimized the extrusion process, determining in vitro protein digestibility, total color difference, water absorption index (WAI) and pH of the flours and tortilla puffing; Gutierrez-Dorado et al. (2008) 738 L.C. ...
... Another problem, besides the texture of the tortillas is the low water absorption of masas produced by the extrusion process. Arámbula-Villa et al. (2001) and Arámbula et al. (2002) prepared tortillas from extruded nixtamalized corn flour (ENCF) added with corn pericarp and lipids, respectively, and they obtained corn masa with low water absorption capacity (WAC) (7787 mL of water/100 g of flour); Martínez-Flores et al. (1998) obtained tortillas from ENCF without additives, obtaining tortillas with similar firmness to those made with the traditional thermoalkaline method; Milán-Carrillo et al. (2006) and Reyes-Moreno et al. (2003) optimized the extrusion process, determining in vitro protein digestibility, total color difference, water absorption index (WAI) and pH of the flours and tortilla puffing; Gutierrez-Dorado et al. (2008) determined technological and nutritional properties of flours and tortillas. Reyes-Moreno et al. (2003) and Gutierrez-Dorado et al. (2008) obtained low WAI value in their extruded flours. ...
... Another problem, besides the texture of the tortillas is the low water absorption of masas produced by the extrusion process. Villa et al. (2001) and Arámbula et al. (2002) prepared tortillas from extruded nixtamalized corn flour (ENCF) added with corn pericarp and lipids, respectively, and they obtained corn masa with low water absorption capacity (WAC) (77– 87 mL of water/100 g of flour); Martínez-Flores et al. (1998) obtained tortillas from ENCF without additives, obtaining tortillas with similar firmness to those made with the traditional thermoalkaline method; Carrillo et al. (2006) and Moreno et al. (2003) optimized the extrusion process, determining in vitro protein digestibility, total color difference, water absorption index (WAI) and pH of the flours and tortilla puffing; Gutierrez-Dorado et al. (2008) 738 L.C. ...
... Another problem, besides the texture of the tortillas is the low water absorption of masas produced by the extrusion process. Villa et al. (2001) and Arámbula et al. (2002) prepared tortillas from extruded nixtamalized corn flour (ENCF) added with corn pericarp and lipids, respectively, and they obtained corn masa with low water absorption capacity (WAC) (77– 87 mL of water/100 g of flour); Martínez-Flores et al. (1998) obtained tortillas from ENCF without additives, obtaining tortillas with similar firmness to those made with the traditional thermoalkaline method; Carrillo et al. (2006) and Moreno et al. (2003) optimized the extrusion process, determining in vitro protein digestibility, total color difference, water absorption index (WAI) and pH of the flours and tortilla puffing; Gutierrez-Dorado et al. (2008) 738 L.C. ...
ABSTRACT
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w), carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG, 0.25% w/w; CMC, 0.15% w/w; GG, 0.10% w/w) were added. Blends were extruded, dried and ground to obtain nixtamalized corn flour (ENCF), and they were used to make tortillas. The particle size distribution, particle size index, water absorption capacity (WAC) and water absorption index (WAI) were determined in flour; moisture content and viscoelastic characteristics (G´, G”, tan ) were determined in corn masa; tortillas were made, and texture (cutting force and rollability) and sensory evaluation were carried out. ENCF with XG and gums mix had the highest WAC, and tortillas were softer (33%) than tortillas from ENCF without gums. Corn masa viscoelasticity (tan) correlated negatively with tortilla firmness (r = - 0.84). Corn tortillas made with XG and gums mix had acceptable organoleptic characteristics.
... Another problem, besides the texture of the tortillas is the low water absorption of masas produced by the extrusion process. Arámbula-Villa et al. (2001) and Arámbula et al. (2002) prepared tortillas from extruded nixtamalized corn flour (ENCF) added with corn pericarp and lipids, respectively, and they obtained corn masa with low water absorption capacity (WAC) (77-87 mL of water/100 g of flour); Martínez-Flores et al. (1998) obtained tortillas from ENCF without additives, obtaining tortillas with similar firmness to those made with the traditional thermoalkaline method; Milán-Carrillo et al. (2006) and Reyes-Moreno et al. (2003) optimized the extrusion process, determining in vitro protein digestibility, total color difference, water absorption index (WAI) and pH of the flours and tortilla puffing; Gutierrez-Dorado et al. (2008) determined technological and nutritional properties of flours and tortillas. Reyes-Moreno et al. (2003) and Gutierrez-Dorado et al. (2008) obtained low WAI value in their extruded flours. ...
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w), carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG, 0.25% w/w; CMC, 0.15% w/w; GG, 0.10% w/w) were added. Blends were extruded, dried and ground to obtain nixtamalized corn flour (ENCF), and they were used to make tortillas. The particle size distribution, particle size index, water absorption capacity (WAC) and water absorption index (WAI) were determined in flour; moisture content and viscoelastic characteristics (G′, G′′, tan δ) were determined in corn masa; tortillas were made, and texture (cutting force and rollability) and sensory evaluation were carried out. ENCF with XG and gums mix had the highest WAC, and tortillas were softer (33%) than tortillas from ENCF without gums. Corn masa viscoelasticity (tan δ) correlated negatively with tortilla firmness (r = −0.84). Corn tortillas made with XG and gums mix had acceptable organoleptic characteristics.
The extrusion process allows the using of the whole corn to make tortillas and reduce processing costs and the contaminant effluents (cooking liquor). The addition of a mix of gums during extrusion makes the corn masa retain more water and modify its rheological properties, improving masa handling characteristics and tortilla textural quality. The evaluation of masa viscoelasticity with the dynamic method makes it possible to differentiate corn masas and to select the best treatments.
The objective of this study was to evaluate the impact of raw amaranth flour on physicochemical characteristics of instant noodles and the impact in liking, acceptability, and purchase intent of prepared soups. Four formulations of air‐dried instant noodles (50%, 40%, 20% and 0% amaranth) and one commercial product were evaluated in terms of physicochemical and antioxidant activity characteristics. Soups prepared with chicken seasoning were evaluated in terms of consumer liking, acceptability and purchase intent (N = 200). Amaranth‐formulated instant noodles were found to have higher fibre content, protein content, solubility index, cohesiveness, and antioxidant activity than commercial and wheat formulated treatments. On the contrary, a decrease in luminosity, adhesiveness and pasting properties was found. In general, consumer liking of soups was reduced in amaranth‐formulated treatments. Aroma was critical for acceptability and colour was a driver for purchase intent. Including raw amaranth flour in the formulation of instant noodles increased their nutritional quality. However, sensory characteristics of soups should be optimised to meet consumer needs.
This chapter describes the characteristics of traditional Mexican foods to readers from all backgrounds. It discusses the instrumental texture characteristics of corn and wheat tortillas, alegria (an amaranth seed sweet), ate (a firm gel made from fruits with high pectin content), pan de muerto (a traditional seasonal bread), and queso Cotija (a local ripened cheese). In Mexico, many people tear the soft corn tortilla into pieces so that each part carries food from the dish to the mouth as it would be done with a spoon. Xanthan, a microbial polysaccharide used as a food thickener, has been included as an ingredient into the formulation for tortilla making. Among the traditional Mexican foods, corn and wheat tortillas have evolved into industrial production and have transcended the country's borders to become global food.
Nixtamalized maize tortilla is a basic food for the Mexican population. It has high energy due to high starch, which may be modified to decrease its bioavailability and to produce changes in the characteristics of flours. For this research, nixtamalized maize flour was prepared and subjected to an acetylation chemical process, with and without prior hydrolysis. Raw maize flour, traditionally nixtamalized maize flour, acetylated-nixtamalized maize flour (AF) and acetylated-hydrolyzed nixtamalized maize flour (AHF) were prepared and evaluated. These flours were used for dough and tortilla preparation and analyzed for degree of substitution (DS), physicochemical properties, structure, thermal, rheological, morphological and texture properties. FTIR spectra and DS showed the presence of acetyl groups. AHF showed the highest value for water absorption index. The resistant starch increased 0.27 and 0.42% for AF and AHF samples. The gelatinization enthalpy (∆Hg) for AF was greater than other flours. AF tortillas showed better characteristics than the traditional ones and their consumption was recommended since showed better RS.
Existe efecto del progenitor en el contenido de proteína, aceite y almidón del grano
de maíz. Este trabajo tuvo como objetivo el determinar la existencia de tal efecto sobre
el contenido de antocianinas en el grano resultante de las cruzas entre poblaciones
criollas de maíz. El experimento se hizo en el Campo Agrícola Experimental Montecillo,
del Colegio de Postgrados, México, en el ciclo agrícola P-V de 2004. Los materiales
usados fueron seis poblaciones seleccionadas con base en el color de grano y
características agronómicas. Las poblaciones de grano morado, azul y negro se
cruzaron con las poblaciones de grano blanco, amarillo y rojo, dando como resultado
seis cruzas simples y seis reciprocas. Después de la cosecha se tomaron 3 mazorcas
representativas de cada cruza y de cada progenitor. En los granos se midió el
contenido de antocianinas en el pericarpio, en el endospermo y en el grano entero (mg
kg-1 y por mil granos). El análisis de varianza consideró un arreglo de tratamientos
factorial y un diseño experimental completamente al azar. Se encontró un efecto
significativo de la dirección de la cruza (simple y reciproca) y de la hembra sobre el
contenido de antocianinas en el pericarpio, en el endospermo y en el grano entero. El
macho tuvo influencia significativa en la mayoría de las variables con excepción del
contenido de antocianinas en el pericarpio. La interacción hembra x macho resultó
significativa solamente en el contenido de pigmento en el endospermo. Las
poblaciones de grano negro, azul y morado, tuvieron mayor influencia en el contenido
de pigmento al fungir como hembras en las cruzas simples que al fungir como machos
en las cruzas reciprocas. Los resultados indican un efecto sobresaliente del progenitor
hembra sobre el contenido de antocianinas en el grano F1.
Composites of thermoplastic cassava starch (TPS) and nanosilica (SiO2) were prepared by the melting method. The effect of nano-SiO2 on the retrogradation properties and structures of cassava starch was investigated. The retrogradation degree of TPS/nano-SiO2 composites increased with increasing retrogradation time. The retrogradation rate of TPS significantly increased after the addition of nano-SiO2, but excessive nano-SiO2 content leads to a decrease in the retrogradation rate of TPS. According to the Fourier transform infrared spectroscopy results, the retrogradation degree of TPS/nano-SiO2 composites increased with the increase of retrogradation time and addition of nano-SiO2. Scanning electron microscopy analysis indicated that nano-SiO2 particles were uniformly and finely dispersed in the starch materials, but the nano-SiO2 particles aggregated in the cassava starch with a further increase in nano-SiO2 content. X-ray diffraction revealed that the crystalline structure of the starch was gradually altered from A-type to V-type with the increase of retrogradation time. TPS/SiO2 composites indicated a mixture of A+V types, and the intensity of the V-type strengthened with the increase of retrogradation time and SiO2 content. Polarized light microscopy analysis revealed clear Maltese cross patterns, and the number of spherulites in TPS/nano-SiO2 composites increased with increasing retrogradation time and nano-SiO2 content, but the retrogradation of starch was inhibited with further increases of nano-SiO2 content. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 45687.
The effects of ultrasound during maize nixtamalization at different temperatures on the properties of nixtamal, masa and tortilla were evaluated. White maize; was nixtamalized at 85 and 95 °C, with and without ultrasound (843 W-m-2). Pericarp removal, the water and calcium absorption kinetics, and the apparent diffusion coefficients (D A) from Fick's second law, the thermal and structural properties of the nixtamalized flours and thee texture of the masa and tortillas were; determined. The ultrasound and temperature affected significantly the water and calcium absorptions kinetics, showing linear and asymptotic tendencies during cooking and steeping , respectively. These were described adequately by Fick's model, and the ultrasound significantly increased the D A of water (2.54-3.93x 10-10m².s-1). Over 80% of the pericarp was removed during cooking. The gelatinization enthalpy showed a decreaseat 95 °C. Microscopy images showed spherical and polygonal granules at 85 °C, and a shape loss with increasing diameter by ultrasound effect (95 °C). Nixtamalization assisted by ultrasound reduced the processing time compared with traditional or industrial process.
Maize starch (MS) was blended with tea polyphenols (TP) during gelatinization to obtain composites, their physicochemical properties and in vitro digestibility was investigated. The interaction between TP and MS molecules was confirmed by the absorption band shifts of carbonyl and C=C aromatic ring according to the FT-IR spectra. X-ray diffraction results showed that the inhibitory effect of TP on recrystallization of starch occurred. The digestion rate was 86.6 % for the pregelatinized starch without TP after incubating 2 h, whereas the digestion rates were 66.5, 56.1, 47.5, 47.1, and 46.5 % for the composites with TP contents of 1.0, 2.5, 5.0, 7.5, and 10.0 %, respectively.
The effects of three different alkaline-cooking processes (gas-fired or traditional method, ultrasonic-bath and infrared heating) were evaluated on certain physicochemical, quality, compositional, nutritional and viscoamylographic properties of maize tortillas. All tortillas presented adequate physicochemical and quality characteristics for consumption. However, tortillas from infrared nixtamalization retained 25.1% and 32.7% more lipids, as well as 72.3% and 41.5% more tryptophan than traditional and ultrasonic-bath tortillas, respectively. The chemical composition of the nejayote from traditional, ultrasonic-bath, and infrared nixtamalization showed that the lost of maize solids was 3.1%, 3.5%, and 1.8% (w/w), respectively. During infrared nixtamalization 40.9% and 47.3% less of the total solids were lost as compared to traditional and ultrasonic-bath nixtamalization. Furthermore, tortillas from infrared nixtamalization presented the lowest value of starch retrogradation. According to these results, a novel and innovative nixtamalization procedure based on infrared heating was developed to produce tortillas with improved physicochemical, compositional, nutritional and pasting properties. © 2014 Národné pol'nohospodárske a potravinárske centrum (Slovakia).
In order to improving the stability and bioavailability of tea polyphenols (TP), the TP/starch inclusion complex (TPSIC) was prepared by adding TP to starch slurry during gelatinization, and its TP releasing behaviors was investigated. The formation of inclusion complex was confirmed by powder X-ray diffraction (XRD) and differential scanning calorimetry (DSC). The TPSIC showed a characteristic of V-type crystallinity and a looser gel matrix. The encapsulation increased the stability of TP and generated a good releasing behavior after enzymatic erosion. The lower releasing rate indicated that the prepared inclusion complexes had good retention ability and effectively reduced the releasing rate of TP. The releasing rate of TPSIC increased with the increase of TP concentration.
The energy consumption in the food production system is an indicator broadly used for sustainability evaluation, which is directly related with the CO2 emission, because most fuels and agricultural inputs are derived from fossil sources. However, most of the energy analyses have been carried out only for the agricultural production stage, leaving the other stages of the food system outside; such as the transformation, the distribution and the consumption stage. In this paper, the maize food system is described in two geographic scales: The rural area of the Pátzcuaro Lake basin and the San Francisco Pichátaro community. The supply flows and the consumption volume are described in the first one, while, in the second one, the energy use and the CO2 emissions to the atmosphere era calculated from the traditional and agro-industrial maize-tortilla chain.
Fifty-eight percent of the consumed tortillas are hand made (51% elaborated with local maize and 7% elaborated with external maize), and 42% are elaborated in “tortillerias” (30% external maize and 12% maize flour) in the rural communities of the Pátzcuaro Lake basin. The external maize comes from Sinaloa (51%), Ciénega de Chapala (19%) and El Bajío (20%). The maize flour is produced in Guadalajara and Silao. Maize production in the Pátzcuaro communities was calculated in 7692 ton, and the human consumption was calculated in 5756 ton, for this reason the Pátzcuaro communities would satisfy their maize needs. However, this doesn't happen because of the technology used in the tortillerías, which is more compatible with the external hybrid maize and because its supply is easier. These issues caused a breakdown of the regional system, thus the rural communities became dependent of the urban maize supply.
The traditional subsystem used an average of 5332 MJ/ha and the yield average was 882 kg/ha and 6 MJ/kg of maize. The energy main input was the machinery (46%). In total (production and consumption), 41.7 MJ/kg of tortilla was used and the main input was firewood, with 82% and only 9% from fossil fuels. It had an efficiency of 0.25. The agro-industrial subsystem used 24,635 MJ/ha, at the production stage and the estimated yield was 7,509 kg/ha, 3.5 MJ/kg of maize. Fertilizer was the main input (59%). The energy cost of transport was 1.2 MJ/kg. In total (production, transport and consumption), 18.6 MJ/kg of tortilla were used, and LP gas was the main input (73%) and was dependent from fossil fuels, in 99%. The subsystem efficiency was 0.51.
There was a gross emission of 0.854 kg CO2 for a kilogram of traditional tortilla’s preparation, if firewood was non-renewable, and of 0.10 kg CO2/Kg tortilla, if firewood was renewable. The agro-industrial subsystem emitted 1.10 kg CO2/kg. The LP gas was the main emitter in this subsystem (74%).
The traditional subsystem critical points were low yields at production stage and high firewood consumption for the tortillas’ elaboration. The first problem could be resolved through fertilization improvements, using organic fertilizer and leguminous rotation. The second critical point could be resolved with the use of more efficient firewood stoves. The critical points of the agro-industrial subsystem, are: high dependence of fossil fuels, mainly fertilizers; thus, legume rotations are recommended to reduce their use. The distance
xv
between the main region producer and the Lake of Pátzcuaro basin was another critical point, thus maize supply should be preferably carried out from the nearest region. The last critical point was the high LP gas consumption for the machinery (tortilladoras), which can be reduced by their replacement with new machinery.
This thesis demonstrates that it is possible to analyze the food production, transformation and consumption stages as whole, using an integrative approach. The food system concept acquires a concrete expression through the energy analysis, when using this approach as a research framework. However, the energy indicators used for the sustainability evaluation should be implemented together with other indicators.
Because of the collapse of the regional food integration that existed until recently, there is a need to carry out studies describing these processes, while looking for alternatives aimed for solving the lack of markets for the local agricultural products. On the other hand, there is a need for the agricultural, agro-industrial and food consumption statistics to be integrated at different scales. The food system should be the framework for political decisions been taken in agricultural, agro-industrial and food supply issues, and not just analyzing each stage separately from the rest.
The effects of ultrasound during maize nixtamalization at different temperatures on the properties of nixtamal, masa and tortilla were evaluated. White maize was nixtamalized at 85 and 95 °C, with and without ultrasound (843 W•m−2 ). Pericarp removal, the water and calcium absorption kinetics, and the apparent diffusion coefficients (DA) from Fick’s second law, the thermal and structural properties of the nixtamalized flours and the texture of the masa and tortillas were determined. The ultrasound and temperature affected significantly the water and calcium absorptions kinetics, showing linear and asymptotic tendencies during cooking and steeping, respectively. These were described adequately by Fick’s model, and the ultrasound significantly increased the DA of water (2.54-3.93×10−10 m2 • s −1 ). Over 80% of the pericarp was removed during cooking. The gelatinization enthalpy showed a decrease at 95 °C. Microscopy images showed spherical and polygonal granules at 85 °C, and a shape loss with increasing diameter by ultrasound effect (95 °C). Nixtamalization assisted by ultrasound reduced the processing time compared with traditional or industrial process. Keywords: nixtamalization, ultrasound, calcium, texture, tortilla
The thermal properties of wet nixtamalized masa are important during the cooking phase of the tortilla production process. These properties are unique for each material and are affected by the chemical composition and additives supplemented. In this study, effects of pericarp and non-polar lipids extracted from maize grain, and xanthan gum added to traditional wet nixtamalized masa, were examined for thermal diffusivity, conductivity and effusivity, heat capacity, gelatinization temperatures and enthalpy. Components and additives added separately to wet masa were: 1.5%, 3%, 4.5% and 6% (w/w, db) of maize pericarp; 0.5%, 1% and 2% (w/w, db) of non-polar lipids; and 0%, 0.1%, 0.2% and 0.3% (w/w, db) of xanthan gum. The results were compared with those of wet masa and tortillas without additives. Based on results, the best thermal properties were obtained from tortillas of nixtamalized maize masa supplemented with 4.5% (w/w, db) pericarp, or with 0.5% (w/w, db) non-polar lipids, or with 0.1% (w/w, db) xanthan gum.
The objective of the present work was to analyze molecular and supramolecular changes of bread starch and to relate bread firmness increase during storage with starch recrystallization and water hydration levels and migration in gluten-free bread. At the studied conditions starch was in the supercooled region of the state diagram, at a temperature between Tg (glass transition temperature) and Tm (melting temperature), feasible to crystallize. The crystalline degree during storage was followed by the intensity increase in the X-ray diffraction peaks. During bread storage, water migration occurred from the crumb towards the crust. Water amount and redistribution affected the kind of starch crystallites formed and firmness of aged bread. It was not the total amount of crystalline fraction that determined bread firmness, but the type of crystallites formed. These observations are a further evidence that bread firmness development and starch recrystallization, although being related phenomena, are obviously separate events.
Structural properties, such as apparent density, true density, expansion ratio and porosity, of extruded corn grits were measured. Corn grits were extrusion-cooked in a Prism extruder with varied feed rate (1.16–6.44 kg/h), screw speed (150–250 rpm), product temperature (100–260 °C) and feed moisture content (12–25 kg/100 kg wet basis). A simple mathematical model was used to correlate the examined properties with the extrusion conditions. Extruded product apparent density, porosity and expansion ratio were found to be dependent on feed moisture content, residence time and temperature while they were not affected by screw speed. More specifically, the apparent density of extruded products had an increasing trend with feed moisture content and residence time, while it decreased with product temperature. Porosity and expansion ratio of extruded products decreased significantly with feed moisture content and residence time, while temperature rise resulted in products of higher porosity and expansion ratio.
The effect of tea polyphenols (TPLs) on the retrogradation of rice starch (RS) was investigated. TPLs-fortified RS exhibited retarding of retrogradation as assessed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). The analytic samples had a water–RS/TPLs ratio of 2:1. RS/TPLs mixing ratios were 5/0, 5/0.3, 5/0.5, 5/0.7, and 5/1 (w/w) that equated with RS containing 0%, 6%, 10%, 14%, and 20% TPLs (based on RS weight), respectively. In the DSC analysis, the temperature and enthalpy of starch gelatinization obviously decreased as the polyphenols level increased. After storage at 4 °C, retrogradation enthalpy for RS with 10%, 14%, and 20% TPLs did not appear until storage of 20 days. After 10 days of storage at 4 °C, RS gel with 10%, 14%, or 20% TPLs had almost no recrystallization of the retrogradation. The overall results demonstrate that the marked inhibitory effect of TPLs on the retrogradation of RS.
El objetivo de este trabajo fue determinar el valor agronómico y nutricional de varie dades e híbridos de maíz en Veracruz, México, durante el ciclo primavera verano 2006. Se validaron híbridos y varie dades de maíz normal y con alta calidad de proteína en Cotaxtla, Mata de Agua, Tlalixcoyan, Ignacio de la Llave, Martínez de la Torre y Rodríguez Clara, en Veracruz, México. Se utilizó un diseño de bloques completos al azar con dos repe ticiones y parcelas de ocho surcos de 25 m de largo con una densidad de 62 500 semillas/ha. Del análisis de varianza combinado, se encontró diferencia altamente significativa para Ge notip os (G), Localidades (L) y la interacción GxL. Los genotip os sobresalie ntes, por su rendimie nto de grano y otras características agronómicas fueron HQ4, H-520, HQ3 y HQ1 con 5,42; 5,38; 5,13 y 5,06 t/ha, respectivamente. Los híbridos con mejor valor nutricional de grano blanco fueron HQ1, HQ3 y HQ4, y la varie dad V-556AC , de grano amarillo, calidad basada en características físicas, químicas, de nixtamal, la masa y las tortillas, así como los aminoácidos lisina y trip tofano, en endospermo, grano entero y tortillas. Estos maíces cumplen con las especificaciones de la norma mexicana para maíces destinados al proceso de nixtamalización. El HQ1 produjo las mejores tortillas, y el híbrido HQ4, se consideró apropiado para la industria de la harina nixtamalizada.
The object of the sieving process is to separate a mixture of a granulated material into fractions. Each fraction contains particles of similar dimensions. The primary object of this research was to determine how the change of sieving amplitude affects the particle size distribution and definition of optimal fraction for processing of direct expanded extrudates based on corn fl our. Sieving analysis was done by”Analisette 3“shaker, model Pro sieve opening sizes were 355, 315, 250, 200, 160, 125, 100 and 63 μm. Sieving of each sample was done by three different amplitudes: 1.5, 2.0 and 2.5 mm.
Results are presented as histograms. It is shown that higher amplitude causes better results in particle size distribution, because it allows breaking of the agglomerates that leads to fractions applicable for extrusion processing.
The object of the sieving process is to separate a mixture of a granulated material into fractions. Each fraction contains particles of similar dimensions. The primary object of this research was to determine how the change of sieving amplitude affects the particle size distribution and definition of optimal fraction for processing of direct expanded extrudates based on corn fl our. Sieving analysis was done by”Analisette 3“shaker, model Pro sieve opening sizes were 355, 315, 250, 200, 160, 125, 100 and 63 μm. Sieving of each sample was done by three different amplitudes: 1.5, 2.0 and 2.5 mm. Results are presented as histograms. It is shown that higher amplitude causes better results in particle size distribution, because it allows breaking of the agglomerates that leads to fractions applicable for extrusion processing.
Antistaling properties of enzymes (xylanase, bacterial maltogenic and conventional a-amylases), CMC and vital wheat gluten on corn tortillas were evaluated during storage for up to 21 days. Effect of storage time (0-21 days) and temperature (-40, -20, 3, 10 and 21 oC) on tortilla staling was evaluated with or without additives. Addition of 275-1650 AU of ICS maltogenic amylase effectively reduced amylopectin retrogradation without reducing tortilla yields, but did not improve tortilla flexibility. The combination of 825 AU of ICS amylase (to interfere with intra-granular amylopectin re-crystallization) and 0.25% CMC (to create a more flexible inter-granular matrix than retrograded amylose) produced less stiff, equally flexible and less chewy tortillas than 0.5% CMC. Corn tortilla staling followed the basic laws that control aging in starch-based semi-crystalline systems such as starch gels, bread and other baked products. Amylopectin re-crystallization was the driving force behind the staling of corn tortillas. Increasing levels of re-crystallized amylopectin measured by DSC correlated significantly with increased tortilla stiffness and reduction in tortilla rollability, pliability and rupture distance during storage. Re-crystallization of amylopectin in fresh tortillas was not detected. It increased rapidly during the first 24 hr reaching a plateau after 7 days storage. The level of amylopectin re-crystallization on tortillas showed a bell-shaped trend along the evaluated storage temperature range with a maximum around 7 oC. However, a negative linear relationship of peak pasting viscosity with storage temperature of tortilla extracts without additives after 21 days suggests other compounds besides amylopectin affect tortilla staling. Thus, interfering with amylopectin re-crystallization is not the only way to retard staling. Further research is required to optimize the addition of maltogenic amylases in continuous processing lines that use fresh masa instead of nixtamalized corn flour, to determine how these amylases interfere with amylopectin re-crystallization and to elucidate if amylose retrogradation continues during storage and plays a role in tortilla staling.
En México, como en gran parte de Centro y Sudamérica, el maíz (Zea mayz L.) es utilizado principalmente para consumo humano, pues con él se elaboran diferentes alimentos, como las tortillas. El grano que va ser nixtamalizados para la elaboración de tortillas debe producir masa con alta humedad, buena extensibilidad y resistencia al corte de las tortillas. En esta investigación se evaluaron cinco tipos raciales de maíces criollos para elaborar tortillas, excepto la raza Dulce. De cada raza de maíz se determinaron las propiedades físicas del grano, masa y tortillas; en grano se determinó: dureza, tamaño, humedad, peso hectólitrico, perfil amilográfico y color; en la masa: adhesividad, cohesión y humedad; en las tortillas: tensión, corte, color y humedad. Se encontró que el largo del grano osciló de 11.97 a 18.57 mm, valores que corresponden al maíz Dulce y Pepitilla, respectivamente. La dureza del grano fluctuó entre 11.46 (Tuxpeño) y 4.71 kg (Pátzcuaro 2). La viscosidad máxima de la harina del grano de los maíces evaluados osciló entre 357 y 1813 cp. En el peso por hectolitro, Jala y Tuxpeño cumplen con los requerimientos mínimos establecidos en la norma de calidad (74 kg hL-1) para maíces destinados al proceso de nixtamalización. La humedad del grano, masa y tortilla fluctuaron entre 10.0-11.6 %, 54.2-58.0 % y 42.30-44.28 %, respectivamente. En textura de tortilla, el maíz Tuxpeño fue el que presentó la menor resistencia a la tensión y al corte, y el que produjo la mejor tortilla elaborada.
Basic data on thermal, dielectric, and infrared spectra properties of cooked tortillas were investigated with the aim of understanding the role of lime, Ca(OH)2, that is incorporated during the alkaline cooking process. The data are further supplemented by X-ray diffraction and texture measurements. The changes in the thermal diffusivities, as measured by the photoacoustic technique, as well as changes in texture, X-ray patterns, dielectric, and infrared spectra properties are presented as a function of the lime concentration. The results show strong evidence that there is a marked concentration of lime at ≃0.2% above and below where there are different behavior patterns of the measured properties of tortilla. In particular, the results of the study of dielectric constants and thermal diffusivity provide strong evidence for an enhancement of the starch crosslinking taking place at a lime content of ≃0.2%.
Extruded instant corn flour (EICF) samples with hydrocolloids (gums), such as gum arabic, carboxymethylcellulose (CMC), guar and xanthan and with different concentrations of lime (0.1, 0.2 and 0.3% w/w) were prepared by extrusion. The gums were added before or after thermal processing. The dehydration process followed through the weight loss (WL) in masa, the physicochemical (water absorption capacity (WAC) and WL during cooking) characteristics of masa were optimized to give longer dehydration times and tortillas with good textural (rollability, tensile strength and cutting force) properties. The lowest effective moisture diffusion coefficient (D*) was found in masa samples containing 0.2% (w/w) of lime and 0.5% (w/w) of the xanthan gum added before extrusion. These masas produce tortillas with optimum textural characteristics and highest yields.
Alkaline cooking is an important aspect of corn preparation for human consumption. This review covers ingredients, traditional and current processing technologies, changes in physical and chemical properties during tortilla making, quality control, and the nutritional value of alkaline-cooked corn products. Subjects covered include products, shelf life, nuxtamalization, and others.
Capillary gas chromatography and mass spectrometry were used to determine fatty acids in algae of the genera Chlorella and Scenedesmus, and in the blue-green alga Spirulina platensis. Most algae studied were cultivated autotrophically; Chlorella kessleri was also cultivated heterotrophically. In addition to commonly occurring fatty acids in green and blue-green algae, further acids, not previously described in these organisms, were detected. The novel features of these fatty acids were the branching position, cyclopropane ring, number and position of double bonds and chain length.
The effective diffusion coefficient of two granular starch materials was determined from drying experiments by using the method of slopes. A method was developed, which permits the combination of the diffusion coefficient of the solid phase and the binary diffusion coefficient of water vapor in air for the prediction of the effective moisture diffusivity of the system. Several structural models of the literature were used to predict the effective moisture diffusivity of the two granular starches in the ranges of moisture content 0.0-0.6 kg of water/kg of dry solids, porosity 0.0-0.6, and temperature 20–100 °C. The results showed that the structural models can be successfully used for the prediction of the effective moisture diffusivity, and especially the Behrens model showed considerable merit. The diffusion coefficient of the solid phase (granule) was estimated by fitting the theoretical model to the experimental data.
Predictions of mois-1 Extruded corn ture diffusivity in granular materials, with special ap-flour as an alternative to lime-heated corn flours for plications to foods) 419. tortilla preparation
- G K Vagenas
- V T Karathanos
- C A D Bazú
- R Guerra
- H Sterner
Vagenas, G.K. and Karathanos, V.T. Predictions of mois-1. Bazú a, C.D., Guerra, R. and Sterner, H. Extruded corn ture diffusivity in granular materials, with special ap-flour as an alternative to lime-heated corn flours for plications to foods. Biotechnology Progress 7 (1991) 419. tortilla preparation. Journal of Food Science 44 (1979) 940–
Development and characterization of instant tortilla cooked corn products. Cap. 4. In 'Advances in Cereal flours from sorghum and corn by infrared cooking (micronizing) Science and Technology
- S Bedolla
Bedolla, S. Development and characterization of instant tortilla
cooked corn products. Cap. 4. In 'Advances in Cereal
flours from sorghum and corn by infrared cooking (micronizing)
Science and Technology'. Vol. X., (Y. Pomeranz ed.)
and extrusion cooking. Ph. D. Dissertation, Texas, A&M
American Association of Cereal Chemist. St. Paul MN
(1990) pp 253-307.
Extruded corn ture diffusivity in granular materials, with special apflour as an alternative to lime-heated corn flours for plications to foods 419. tortilla preparation
- C D Bazú A
- R Guerra
- H Sterner
Bazú a, C.D., Guerra, R. and Sterner, H. Extruded corn
ture diffusivity in granular materials, with special apflour as an alternative to lime-heated corn flours for
plications to foods. Biotechnology Progress 7 (1991) 419.
tortilla preparation. Journal of Food Science 44 (1979) 940–
17. Serna-Saldivar, S.O., Gómez, M.H. and Rooney, L.W.
941.
Technology, chemistry and nutritional value of
Extruded corn ture diffusivity in granular materials, with special apflour as an alternative to lime-heated corn flours for plications to foods
- C D Bazú A
- R Guerra
- H Sterner
- S O Serna-Saldivar
- M H Gómez
- L W Rooney
Bazú a, C.D., Guerra, R. and Sterner, H. Extruded corn
ture diffusivity in granular materials, with special apflour as an alternative to lime-heated corn flours for
plications to foods. Biotechnology Progress 7 (1991) 419.
tortilla preparation. Journal of Food Science 44 (1979) 940-17. Serna-Saldivar, S.O., Gómez, M.H. and Rooney, L.W.
941.
Technology, chemistry and nutritional value of alkaline-
Extruded corn flour as an alternative to lime-heated corn flours for tortilla preparation
- BazuÂa
Hydrocolloids interactions with starch
- Christianson
Starch characterization of dry masa flour
- Gómez
Effects of polar and nonpolar lipid fractions on pasting characteristics of cereals
- Price