Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional

Chemical composition, water absorption capacity (WAC), water absorption index (WAI), water solubility index (WSI), viscosity, yield, moisture, and texture in flour and tortilla were determined in nixtamalized corn flour (NCF) obtained by ohmic heating (FOH), traditional process (FTP) and commercial (FC). The viscosity, CAA, WAI, and WSI showed that FOH had different degrees of gelatinization. Masa and tortilla from FOH showed higher moisture content (58.25 to 53.62 g/100 g) than FTP (52.67 g/ 100 g), presenting appropriated texture and higher tortilla yielding. The protein content of FOH was higher (8.51 to 8.23%) than FTP (7.95%). Dietary fiber content was higher in FOH compared to FTP and FC tortillas (P< 0.05). Ohmic heating is a new alternative to obtain NCF.