A novel, simple, economic and effective method for retarding maize tortilla staling

Alvarez-Ramı́rez, José; Garcia-Diaz, S.; Vernon‐Carter, E.J.; Bello‐Pérez, Luis A.

doi:10.1002/jsfa.8962

Cited by 16 publications

(21 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…That means that in tortillas with PA there was less retrogradation, which can be explained due to the interaction between PA and gelatinised starch which formed amylose‐lipid complexes. In contrast samples without PA presented a higher ratio value, which implies that this samples have more crystalline structures related to a higher degree of amylopectin retrogradation, as reported by other authors (Alvarez‐Ramirez et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…The most recurrent is the use of hydrocolloids, such as carboxymetyl cellulose, guar gum, xanthan gum, arabic gum, and Hymenaea courbaril gum (Rendón‐Villalobos et al ., ; Román‐Brito et al ., ; Lucius et al ., ; Calderón‐Peralta et al ., ). Hydrocolloids act as retrogradation retarding agents is that these components interact strongly with amylose and amylopectin chains through H bonds forming robust 3D networks with good water‐holding capacity, which decrease the interaction between the amylose and/or amylopectin chains delaying the aggregation and recrystallization of starch (Alvarez‐Ramirez et al ., ). Recently the use of a gelatinized maize flour dispersion also was proved to act as hydrocolloid reducing starch retrogradation.…”

Section: Introductionmentioning

confidence: 97%

“…According to Alvarez‐Ramirez et al . (), retrogradation is delayed due to the increased retention capacity imprinted to the masa by the addition of the gelatinised maize flour, this ability is probably because of the OH‐ groups of glucose units present in starch chains are more exposed and available to join water molecules by hydrogen bridges.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Mariscal‐Moreno¹,

Figueroa‐Cárdenas

Santiago‐Ramos

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied. Tortillas prepared with 0.0%, 1.0% and 1.5% (w/w) of PA were stored for 0, 7, and 14 days at 4 °C. Tortillas with 1.0% and 1.5% of PA were softer than tortillas without PA during storage time; this change can be associated with reduction in starch retrogradation. Texture evaluation suggests that retrogradation reduction, influences directly tortilla texture (r = 0.82; P < 0.007). Thermal analysis revealed that tortillas had three endotherms corresponding to melting of (i) retrograded amylopectin, (ii) type I amylose‐lipid complexes and (iii) type II amylose‐lipid complexes. Addition of palmitic acid to masa during tortilla‐making process may be an alternative strategy to reduce starch retrogradation and tortilla staling.

show abstract

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Mariscal‐Moreno¹,

Figueroa‐Cárdenas

Santiago‐Ramos

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…The xanthan gum decreased water loss and increased starch gelatinization, avoiding retention of starch crystal nuclei that facilitated starch retrogradation. This change in tortilla quality is related with staling that has been commonly attributed to recrystallization of starch chains (Alvarez‐Ramírez, García‐Diaz, Vernon‐Carter, & Bello‐Pérez, ). Soybean bagasse addition appears to have played an antistaling role by diluting starch (Figure b) and retrogradation.…”

Section: Resultsmentioning

confidence: 99%

Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas

et al. 2018

View full text Add to dashboard Cite

Background and objectives Nixtamalized dry masa flour was supplemented with 5% or 10% dry soybean bagasse (SB) and then processed into table tortillas. Proximate chemical composition, dietary fiber content, affective sensory analyses of corn tortillas prepared from dry masa flour enriched with 5% or 10% dried SB were determined. Also, the in vitro protein digestibility and protein digestibility‐corrected amino acid score (PDCAAS) of the tortillas were evaluated. Findings Ten per cent SB addition reduced masa hardness by about 32% and chewiness 47% without affecting adhesiveness. In terms of rapid viscosity analysis, the addition of incremental levels of SB decreased peak and final viscosities 42% and 49%, respectively. The tortilla insoluble and soluble dietary fiber contents increased 50% and fourfold, respectively, while the lysine daily requirement for preschool infants improved from 45.6% to 67.0% when 10% SB was used. Enriched tortillas showed a similar overall acceptance and had improved texture over storage time at room temperature (25% less force to rupture compared with the control tortilla stored for the same time). Conclusions The addition of 5% soybean bagasse to nixtamalized corn flour produced masa with good machinability and tortillas with better overall acceptance and textural shelf life and a product with four times more soluble dietary fiber, 10% less starch and with higher amounts of limiting amino acids lysine and tryptophan. The upgraded amino acid balance significantly improved PDCAAS from 41% to 59% in the tortilla containing 10% SB. Significance and novelty Soybean bagasse is a viable option to increased fiber and protein quality in nixtamalized corn flour tortillas, with a positive impact on texture during shelf life and consumer acceptance.

show abstract

“…Based on these correlations, it was concluded that lower content of pregelatinized starch (high C3) in NMF samples led to higher retrogradation (high C5). Alvarez‐Ramirez et al () found that adding completely gelatinized NMF retarded starch retrogradation. According to these authors, the gelatinized starch acts as self‐hydrocolloid due to its binding water capacity.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol

et al. 2020

View full text Add to dashboard Cite

Background and objectives Nixtamalized maize flours (NMF) are convenient products to obtain an array of nixtamalized products such as table tortillas and chips. In the present study, a Mixolab protocol was set up for the analysis of NMF and to predict mixing conditions in tortilla making. The validity of the procedure was tested with 10 commercial NMF. Water absorption (WA) and mixing times obtained from Mixolab analysis were used to produce doughs and tortillas. The correlations among the Mixolab parameters and quality features of NMF, doughs, and tortillas were determined. Findings Mixolab curves permitted to characterize the NMF dough development time, mixing stability, starch gelatinization, starch gel stability, and retrogradation. This analysis was efficient to discern among the quality of different samples. Tortillas produced with the WA and mixing time predicted with the Mixolab analysis using the optimized protocol had adequate moisture and textural characteristics. Good correlations among the Mixolab parameters and the tortilla moisture and texture confirmed the validity of the method. Conclusion The optimized Mixolab test proved to be a useful tool to evaluate the quality of NMF. Significance and novelty The new Mixolab protocol could be used to predict relevant process parameters for tortilla production.

show abstract

A novel, simple, economic and effective method for retarding maize tortilla staling

Cited by 16 publications

References 41 publications

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas

Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol

Contact Info

Product

Resources

About