High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas

María Gricelda Vázquez-Carrillo, David Santiago-Ramos, Marcela Gaytán-Martínez, Eduardo Morales-Sánchez, Manuel de Jesús Guerrero-Herrera

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

© 2014 Elsevier Ltd. The objective of this study was to assess thermal, rheological and quality properties of grain, masa (ground nixtamalized corn), and tortillas made with high-oil maize hybrids and compare them with landraces. Grains of high-oil hybrids were harder (flotation index 10-36) with high onset, peak and final gelatinization temperatures, which were reflected in lower masa and tortilla yield. However, the tortillas had higher oil content (3.2-4.5g/100g) than those made with landraces (2.9-3.0 g/100g). Tortillas made with the yellow hybrids were softer (1.8 N). Pepitilla had the highest viscosity in grain, masa and tortillas, reflected in greater water absorption and masa and tortilla yield (1.61 kg/kg maize). A close relationship was found between G' and G″ and retained pericarp and oil content in masa; higher content of natural gums produced firmer masa with higher viscoelasticity. The high oil content in tortillas reduced their water absorption and starch swelling capacity but inhibited starch retrogradation, so they remained softer during storage.
Original languageAmerican English
Pages (from-to)156-161
Number of pages6
JournalLWT - Food Science and Technology
DOIs
StatePublished - 1 Jan 2015
Externally publishedYes

Fingerprint

masa
tortillas
Corn Oil
thermal properties
rheological properties
physical properties
Oils
Hot Temperature
lipid content
corn
Starch
Zea mays
Water
Gingiva
landraces
Viscosity
starch
viscoelasticity
retrogradation
Temperature

Cite this

Vázquez-Carrillo, María Gricelda ; Santiago-Ramos, David ; Gaytán-Martínez, Marcela ; Morales-Sánchez, Eduardo ; Guerrero-Herrera, Manuel de Jesús. / High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas. In: LWT - Food Science and Technology. 2015 ; pp. 156-161.
@article{49e4f9ceb54b415b95d22633ccced93e,
title = "High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas",
abstract = "{\circledC} 2014 Elsevier Ltd. The objective of this study was to assess thermal, rheological and quality properties of grain, masa (ground nixtamalized corn), and tortillas made with high-oil maize hybrids and compare them with landraces. Grains of high-oil hybrids were harder (flotation index 10-36) with high onset, peak and final gelatinization temperatures, which were reflected in lower masa and tortilla yield. However, the tortillas had higher oil content (3.2-4.5g/100g) than those made with landraces (2.9-3.0 g/100g). Tortillas made with the yellow hybrids were softer (1.8 N). Pepitilla had the highest viscosity in grain, masa and tortillas, reflected in greater water absorption and masa and tortilla yield (1.61 kg/kg maize). A close relationship was found between G' and G″ and retained pericarp and oil content in masa; higher content of natural gums produced firmer masa with higher viscoelasticity. The high oil content in tortillas reduced their water absorption and starch swelling capacity but inhibited starch retrogradation, so they remained softer during storage.",
author = "V{\'a}zquez-Carrillo, {Mar{\'i}a Gricelda} and David Santiago-Ramos and Marcela Gayt{\'a}n-Mart{\'i}nez and Eduardo Morales-S{\'a}nchez and Guerrero-Herrera, {Manuel de Jes{\'u}s}",
year = "2015",
month = "1",
day = "1",
doi = "10.1016/j.lwt.2014.07.043",
language = "American English",
pages = "156--161",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas. / Vázquez-Carrillo, María Gricelda; Santiago-Ramos, David; Gaytán-Martínez, Marcela; Morales-Sánchez, Eduardo; Guerrero-Herrera, Manuel de Jesús.

In: LWT - Food Science and Technology, 01.01.2015, p. 156-161.

Research output: Contribution to journalArticle

TY - JOUR

T1 - High oil content maize: Physical, thermal and rheological properties of grain, masa, and tortillas

AU - Vázquez-Carrillo, María Gricelda

AU - Santiago-Ramos, David

AU - Gaytán-Martínez, Marcela

AU - Morales-Sánchez, Eduardo

AU - Guerrero-Herrera, Manuel de Jesús

PY - 2015/1/1

Y1 - 2015/1/1

N2 - © 2014 Elsevier Ltd. The objective of this study was to assess thermal, rheological and quality properties of grain, masa (ground nixtamalized corn), and tortillas made with high-oil maize hybrids and compare them with landraces. Grains of high-oil hybrids were harder (flotation index 10-36) with high onset, peak and final gelatinization temperatures, which were reflected in lower masa and tortilla yield. However, the tortillas had higher oil content (3.2-4.5g/100g) than those made with landraces (2.9-3.0 g/100g). Tortillas made with the yellow hybrids were softer (1.8 N). Pepitilla had the highest viscosity in grain, masa and tortillas, reflected in greater water absorption and masa and tortilla yield (1.61 kg/kg maize). A close relationship was found between G' and G″ and retained pericarp and oil content in masa; higher content of natural gums produced firmer masa with higher viscoelasticity. The high oil content in tortillas reduced their water absorption and starch swelling capacity but inhibited starch retrogradation, so they remained softer during storage.

AB - © 2014 Elsevier Ltd. The objective of this study was to assess thermal, rheological and quality properties of grain, masa (ground nixtamalized corn), and tortillas made with high-oil maize hybrids and compare them with landraces. Grains of high-oil hybrids were harder (flotation index 10-36) with high onset, peak and final gelatinization temperatures, which were reflected in lower masa and tortilla yield. However, the tortillas had higher oil content (3.2-4.5g/100g) than those made with landraces (2.9-3.0 g/100g). Tortillas made with the yellow hybrids were softer (1.8 N). Pepitilla had the highest viscosity in grain, masa and tortillas, reflected in greater water absorption and masa and tortilla yield (1.61 kg/kg maize). A close relationship was found between G' and G″ and retained pericarp and oil content in masa; higher content of natural gums produced firmer masa with higher viscoelasticity. The high oil content in tortillas reduced their water absorption and starch swelling capacity but inhibited starch retrogradation, so they remained softer during storage.

U2 - 10.1016/j.lwt.2014.07.043

DO - 10.1016/j.lwt.2014.07.043

M3 - Article

SP - 156

EP - 161

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

ER -