Effect of Nixtamalized Maize with Lime Water (Nejayote) on Rheological and Microbiological Properties of Masa

C. Valderrama-Bravo, F. Domínguez-Pacheco, C. Hernández-Aguilar, N. Flores-Saldaña, P. Villagran-Ortíz, C. Pérez-Reyes, G. Sánchez-Hernández, A. Oaxaca-Luna

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Abstract

Nixtamalization process generates a large amount of waste called nejayote. The purpose of this research was to evaluate the microbiological and rheological properties of masa obtained from nixtamalized maize with nejayote at processing and 4 days after processing. Rheological parameters (elastic and viscous modulus) showed no significant difference between days 1 and day 4 for masa with 2:1 diluted nejayote. Microbiological analyses showed an increase in Fusarium verticillioides in masa with diluted nejayote 1:1 (water/full-strength nejayote) at day 4. Penicillium aethiopicum showed no growth in masa with diluted nejayote 2:1 (water:full-strength nejayote). Rhodotorula and bacteria showed higher growth in control masa for day 1 and 4, respectively. Masa with 2:1 diluted nejayote showed no bacterial growth at day 1, and the day 4 bacterial growth was lower than control masa. Hence, the microbiological quality of masa nejayote 2:1 was better than control masa, which could increase shelf-life. Practical Applications: A sub-product of nixtamalization is nejayote, a highly polluting waste. During nixtamalization, a large amount of nejayote is produced; therefore, in Mexico it is important to propose reuse alternatives. Nejayote contains 2 g/100 g of dry solids, including pericarp, cellulose, hemicellulose, germ, proteins, calcium, endosperm and noncellulosic polysaccharides.

Original languageEnglish
Article numbere12748
JournalJournal of Food Processing and Preservation
Volume41
Issue number1
DOIs
StatePublished - 1 Feb 2017

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