Physicochemical, structural and textural properties of tortillas from extruded instant corn flour supplemented with various types of corn lipids
2001
Arambula-Villa, G. | Gonzalez-Hernandez, J. | Ordorica-Falomir, C.A.
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.
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