Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour
2010
PLATT-LUCERO, L.C. | RAMIREZ-WONG, B. | TORRES-CHÁVEZ, P.I. | LÓPEZ-CERVANTES, J. | SÁNCHEZ-MACHADO, D.I. | REYES-MORENO, C. | MILÁN-CARRILLO, J. | MORALES-ROSAS, I.
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.
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