A novel, simple, economic and effective method for retarding maize tortilla staling

Jose Alvarez-Ramirez, Samuel Garcia-Diaz, Eduardo Jaime Vernon-Carter, Luis Arturo Bello-Perez

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)

Abstract

© 2018 Society of Chemical Industry BACKGROUND: Staling of maize tortillas is a major drawback affecting their manufacture, commercialization and consumption. The development of methods that may help retard staling of maize tortillas is an ongoing research topic. In this work, a novel, simple, economic and effective method is proposed, based on adding completely gelatinized nixtamalized maize flour (GMF) dispersion to the basic masa formulation recipe (water, 600 g kg−1; nixtamalized maize flour, 400 g kg−1) in substitution of 50, 100 and 150 g kg−1 of water. RESULTS: Masa added with GMF showed increased water retention capacity, reduced freezable water content and improved flow and dynamic rheological properties and produced tortillas with decreased firmness. The infrared 1047/1022 cm−1 spectral ratio indicated that a more disordered starch granule arrangement was formed, while enthalpy peaks associated with starch retrogradation decreased. All the above indicators were more pronounced the higher was the GMF content. CONCLUSION: This work showed that GMF can play the role of a self-hydrocolloid anti-staling agent by retarding the retrogradation of maize starch and deterring the loss of water and rheological properties of masa and the increase in undesirable sensory characteristics of tortilla such as increased firmness. © 2018 Society of Chemical Industry.
Original languageAmerican English
Pages (from-to)4403-4410
Number of pages3961
JournalJournal of the Science of Food and Agriculture
DOIs
StatePublished - 1 Sep 2018

Fingerprint

tortillas
corn flour
Zea mays
masa
Economics
Flour
economics
corn
retrogradation
rheological properties
Water
Starch
firmness
methodology
water
hydrocolloids
commercialization
enthalpy
corn starch
starch granules

Cite this

Alvarez-Ramirez, Jose ; Garcia-Diaz, Samuel ; Vernon-Carter, Eduardo Jaime ; Bello-Perez, Luis Arturo. / A novel, simple, economic and effective method for retarding maize tortilla staling. In: Journal of the Science of Food and Agriculture. 2018 ; pp. 4403-4410.
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abstract = "{\circledC} 2018 Society of Chemical Industry BACKGROUND: Staling of maize tortillas is a major drawback affecting their manufacture, commercialization and consumption. The development of methods that may help retard staling of maize tortillas is an ongoing research topic. In this work, a novel, simple, economic and effective method is proposed, based on adding completely gelatinized nixtamalized maize flour (GMF) dispersion to the basic masa formulation recipe (water, 600 g kg−1; nixtamalized maize flour, 400 g kg−1) in substitution of 50, 100 and 150 g kg−1 of water. RESULTS: Masa added with GMF showed increased water retention capacity, reduced freezable water content and improved flow and dynamic rheological properties and produced tortillas with decreased firmness. The infrared 1047/1022 cm−1 spectral ratio indicated that a more disordered starch granule arrangement was formed, while enthalpy peaks associated with starch retrogradation decreased. All the above indicators were more pronounced the higher was the GMF content. CONCLUSION: This work showed that GMF can play the role of a self-hydrocolloid anti-staling agent by retarding the retrogradation of maize starch and deterring the loss of water and rheological properties of masa and the increase in undesirable sensory characteristics of tortilla such as increased firmness. {\circledC} 2018 Society of Chemical Industry.",
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A novel, simple, economic and effective method for retarding maize tortilla staling. / Alvarez-Ramirez, Jose; Garcia-Diaz, Samuel; Vernon-Carter, Eduardo Jaime; Bello-Perez, Luis Arturo.

In: Journal of the Science of Food and Agriculture, 01.09.2018, p. 4403-4410.

Research output: Contribution to journalArticleResearchpeer-review

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