TY - JOUR
T1 - Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour
AU - Chel-Guerrero, Luis
AU - Parra-Pérez, Joaquin
AU - Betancur-Ancona, David
AU - Castellanos-Ruelas, Arturo
AU - Solorza-Feria, Javier
N1 - Publisher Copyright:
© Association of Food Scientists & Technologists (India) 2014.
PY - 2014/7
Y1 - 2014/7
N2 - Masa or dough from nixtamalized maize with cassava (Cf) and malanga flour (Mf) addition at 20, 30 and 40 % (w/w) were prepared making seven treatments. The produced masas or doughs were subjected to chemical analysis, rheological and mechanical tests. Tortillas were manufactured from these doughs and mechanical tests were undertaken. Doughs from tubers had less protein and lipid content but higher nitrogen free extract than the control. All doughs presented weak viscoelastic gel-like behavior, with those of Mf behaving mainly as viscous systems. Doughs with Cf showed lower decrease in both the elastic (G’) and viscous (G”) moduli than those with Mf. The adhesiveness and cohesiveness of doughs with Mf showed a higher reduction of maximum force than those with Cf. Tortillas with Cf were more elastic with higher tensile strength than those with Mf. Using Cf as partial substitution of maize might lower production costs, but Mf is not particularly suitable as maize substitute in tortilla production. Tortillas with 40 % (w/w) cassava flour, presented the highest preference on a sensory test.
AB - Masa or dough from nixtamalized maize with cassava (Cf) and malanga flour (Mf) addition at 20, 30 and 40 % (w/w) were prepared making seven treatments. The produced masas or doughs were subjected to chemical analysis, rheological and mechanical tests. Tortillas were manufactured from these doughs and mechanical tests were undertaken. Doughs from tubers had less protein and lipid content but higher nitrogen free extract than the control. All doughs presented weak viscoelastic gel-like behavior, with those of Mf behaving mainly as viscous systems. Doughs with Cf showed lower decrease in both the elastic (G’) and viscous (G”) moduli than those with Mf. The adhesiveness and cohesiveness of doughs with Mf showed a higher reduction of maximum force than those with Cf. Tortillas with Cf were more elastic with higher tensile strength than those with Mf. Using Cf as partial substitution of maize might lower production costs, but Mf is not particularly suitable as maize substitute in tortilla production. Tortillas with 40 % (w/w) cassava flour, presented the highest preference on a sensory test.
KW - Dynamic rheology
KW - Maize dough
KW - Mechanical properties
KW - Tortillas
KW - Tuber flours
UR - http://www.scopus.com/inward/record.url?scp=85028228179&partnerID=8YFLogxK
U2 - 10.1007/s13197-014-1504-6
DO - 10.1007/s13197-014-1504-6
M3 - Artículo
SN - 0022-1155
VL - 52
SP - 4387
EP - 4395
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 7
ER -