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The present investigation evaluated the chemical and thermal properties using lime and alternative calcium salts, and their effect on the characteristics of masa and tortilla obtained in a two‐step nixtamalization process. White dent corn was cooked in calcium hydroxide solution (1.2% [w/v]; 1:3 maize : water ratio) at 80C (30 min), and the calcium hydroxide was replaced either by calcium chloride or lactate at calcium equilibrated concentration (30 min), and steeped in a cooking solution for 2,400 min. Grains were analyzed for water and calcium absorption, and apparent diffusion coefficients were calculated. Thermal properties of flour made from these grains were also determined. Additionally, the masa and tortilla made with nixtamalized corn flours were analyzed for texture and color, and an acceptability test was performed on the tortilla. Water absorption showed a notable increase during cooking, approaching an asymptotic maximum absorption after 8 h of steeping for all treatments. The maximum calcium absorption was obtained in stepwise nixtamalization with solutes of CaCl2 and C6H10O6Ca. The water apparent diffusion coefficients were adequately described by Fick's model and it was found that C6H10O6Ca showed the highest value (5.5901 × 10−10 m2/s), while that for calcium diffusion the model gave low fits. The thermal analysis showed that gelatinization temperatures were affected significantly (P < 0.05) by the cooking and steeping times, while the gelatinization range and enthalpy were affected significantly (P < 0.05) by salt type. The masas and tortillas obtained from all treatments presented good texture and color characteristics in comparison with the commercial flour. Sensory analysis showed that the tortilla nixtamalized with C6H10O6Ca was the most acceptable to consumers. PRACTICAL APPLICATIONS The main contribution of the present study is the utilization of different salts as an alternative to calcium during cooking and steeping in a two‐phase nixtamalization process. The different calcium salts provide an option to avoid undesirable changes in the products' quality characteristics present in the typical nixtamalization process produced by high lime concentration. At the same time, these alternatives could contribute to reduced environmental pollution, specifically in the waste water (decreased pH and the solids). A prediction model for water and calcium absorption during the nixtamalization process is proposed for the different calcium salts. The physical, chemical and thermal changes that occur in the nixtamalization in the different treatments for the different calcium salts were related to color and texture characteristics of masa and tortilla as well as tortilla acceptability.

The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH) 2 ] and calcium lactate [C 6 H 10 O 6 Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH) 2 (0.1, 0.2 and 0.3 %) and C 6 H 10 O 6 Ca (0.3, 0.6 and 0.9 %) concentrations respectively and extruded to obtain the extruded flours. For nixtamalized flours, the maize grains were cooked at 1 % Ca(OH) 2 and 2.95 % C 6 H 10 O 6 Ca concentrations respectively. Color, antioxidant activity, total phenolics, total anthocyanins and individual anthocyanins, contents were analyzed. Color, antioxidant activity, anthocyanins contents and total phenolics decreased as the calcium hydroxide concentration increased. In contrast, increasing the calcium lactate concentration on the extruded flours had the opposite effect. The extrusion process retained 57-47 %, 72-62 % and 79-65 % of the anthocyanins content, total phenolic content and antioxidant activity, respectively. These retention rates were higher than those of the nixtamalized flours using the same calcium sources. Cyanidin-3-glucoside and pelargonidin-3-glucoside were identified in the maize kernel and flours. Cyanidin-3-glucoside concentration was increased by both extrusion and nixtamalization processed with either of the two calcium sources. In contrast, pelargonidin-3-glucoside concentration decreased by both processes. Other anthocyanins were observed, but they were not identified.

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Effects of agave fructans as carrier agents on the encapsulation of blue corn anthocyanins using spray-drying were evaluated. Blue corn extract was mixed with 6%, 8%, 10%, and 12% (w/v) of agave fructans in duplicate and dried at 150 °C. The extract showed good contents of anthocyanins, polyphenols, and antioxidant activity. The increase of agave fructans in the encapsulated powders caused a significant increase (p < 0.05) in the humidity, water activity (aw), pH, bulk density, water solubility index (WSI), and color L* values. On the contrary, the agave fructan addition decreased the hygroscopicity, water absorption index (WAI), antioxidant activity, total anthocyanin, total polyphenol, and individual anthocyanin contents. The encapsulation of blue corn extract with 6% agave fructans (w/v) resulted in good physical, thermal, morphological, and high antioxidant properties. The results suggest that the use of agave fructans as wall material represents advantages in the conservation of anthocyanins and other bioactive compounds from blue corn extract during their encapsulation. The application of blue corn anthocyanin encapsulated powders as a food ingredient is promising for food pigmentation, representing additional advantages for their contribution as a soluble fiber that can benefit the health of consumers.