Changes in chemical, viscoelastic, and textural properties of nixtamalized dough with nejayote

Valderrama-Bravo, C.; López-Ramírez, Y.; Jiménez-Ambriz, S.; Oaxaca-Luna, A.; Domínguez-Pacheco, A.; Hernández-Aguilar, C.; Moreno-Martínez, Ernesto

doi:10.1016/j.lwt.2014.12.038

Cited by 20 publications

(19 citation statements)

References 23 publications

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“…Increases in the adhesiveness and cohesiveness values are associated with viscosity properties produced by the β-glucans as previously reported by Limberger-Bayer et al (2014) and Zhu et al (2016). The textural characteristics such as adhesiveness and cohesiveness of masa are important (Valderrama-Bravo et al, 2015) since low adhesiveness values can generate problems during the tortilla modeling stage of the industrial manufacturing process. Adhesiveness values found for 2% and 4% β-glucans were similar to those reported by Ruiz-Gutiérrez et al (2012) in nixtamalized masa with Ca(DH) 2 .…”

Section: Texture Of Masa and Tortillassupporting

confidence: 70%

“…The preference for instant maize flours and their products is desirable mainly because of their flavor and nutritional benefits. These nixtamalized maize flours are mainly intended for tortilla production, which is considered the base of the daily diet of Mexican people (Dsorio-Díaz et al, 2011;Vázquez-Carrillo et al, 2015;Valderrama-Bravo et al, 2015), with an average daily consumption of 1200 million, 40% of which are made of nixtamalized maize flours (Reyes-Moreno et al, 2013). However, the commercial instant maize flours have low fiber content because of losses during the nixtamalization process.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

et al. 2015

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Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.Keywords: maize flours; frozen tortillas, β-glucans; dietary fiber; soluble fiber.Practical Application: Nixtamalization is a process through which maize is cooked to obtain mainly instant flours for making tortillas. However, the pericarp removed during this process result in flours with low fiber content. This research presents an alternative to enrich maize flours with β-glucans to produce high fiber tortillas and frozen to extend their short shelf life as alternative for storage and increase their availability of fresh tortillas. Frozen tortillas with fiber added showed acceptable properties compared to commercial tortillas, but with over triple of soluble fiber.

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Section: Texture Of Masa and Tortillassupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

et al. 2015

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“…The methodology of Valderrama-Bravo et al (2015) was also applied. The storage (elastic) modulus (G´), loss (or viscous) modulus (G´´), and the loss tangent or tan δ (G´´/G´) were evaluated using the accompanying software during a frequency sweep (f), which increased from 0.1 to 10 Hz.…”

Section: Methodsmentioning

confidence: 99%

Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

Valderrama-Bravo¹,

Domínguez-Pacheco²,

Hernández-Aguilar³

et al. 2017

International Agrophysics

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A b s t r a c t. In maize plant breeding aimed at producing a hybrid, it is necessary to characterize the parents and hybrids by their agronomic aspects and grain quality so that the processing industry may offer consumers a quality product and also improve its efficiency. This study evaluated the viscoelastic parameters of masa and the chemical and texture properties of tortillas obtained from parent lines (M-54, M55, and CML-242), two single crosses (M54xM55 and M55xM54), and one hybrid (H-70). The morphology of the maize grains and tortillas was analyzed using scanning electron microscopy. The firmness of masa obtained from CML-242 and H-70 maize was higher than that from the other maize genotypes. M-54 tortillas showed the lowest crude fiber content. Otherwise, tortillas obtained from the M55xM54 hard grain had the lowest fat content and extensibility, while H-70 tortillas showed an intermediate breaking point and extensibility. M-54 and M54xM55 tortillas were softer due to their more swollen starch granules. In contrast, rigid tortillas were obtained from CML-242 and H-70. Grain hardness causes different morphology in starch and tortilla of maize genotypes. However, grain hardness did not influence the characteristics of texture in tortillas.

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“…On the other hand Valderrama‐Bravo et al . () attributed this behavior to the fact that calcium carbonate contents increase in nixtamalized masa with nejayote and its dilutions, which makes a higher contribution to elastic character; consequently, masa will show a higher degree of “stiffness” (rigidity). Campechano et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of Nixtamalized Maize with Lime Water (Nejayote) on Rheological and Microbiological Properties of Masa

Valderrama-Bravo

Domínguez-Pacheco

Hernández-Aguilar

et al. 2016

Journal of Food Processing and Preservation

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Nixtamalization process generates a large amount of waste called nejayote. The purpose of this research was to evaluate the microbiological and rheological properties of masa obtained from nixtamalized maize with nejayote at processing and 4 days after processing. Rheological parameters (elastic and viscous modulus) showed no significant difference between days 1 and day 4 for masa with 2:1 diluted nejayote. Microbiological analyses showed an increase in Fusarium verticillioides in masa with diluted nejayote 1:1 (water/full‐strength nejayote) at day 4. Penicillium aethiopicum showed no growth in masa with diluted nejayote 2:1 (water:full‐strength nejayote). Rhodotorula and bacteria showed higher growth in control masa for day 1 and 4, respectively. Masa with 2:1 diluted nejayote showed no bacterial growth at day 1, and the day 4 bacterial growth was lower than control masa. Hence, the microbiological quality of masa nejayote 2:1 was better than control masa, which could increase shelf‐life. Practical Applications A sub‐product of nixtamalization is nejayote, a highly polluting waste. During nixtamalization, a large amount of nejayote is produced; therefore, in Mexico it is important to propose reuse alternatives. Nejayote contains 2 g/100 g of dry solids, including pericarp, cellulose, hemicellulose, germ, proteins, calcium, endosperm and noncellulosic polysaccharides.

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Changes in chemical, viscoelastic, and textural properties of nixtamalized dough with nejayote

Cited by 20 publications

References 23 publications

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

Effect of Nixtamalized Maize with Lime Water (Nejayote) on Rheological and Microbiological Properties of Masa

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