Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

Chel‐Guerrero, Luis; Parra-Pérez, Joaquin; Betancur‐Ancona, David; Ruelas, Arturo F. Castellanos; Solorza‐Feria, Javier

doi:10.1007/s13197-014-1504-6

Cited by 16 publications

(12 citation statements)

References 10 publications

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“…For the other calcium salts, ∑ η E quantified 56.01%, 56.46%, and 62.86% of the total viscoelasticity for Ca(OH) 2 , CaCl 2 , and CaSO 4 , respectively. A similar trend was published in a study conducted by Chel‐Guerrero, Parra‐Pérez, Betancur‐Ancona, Castellanos‐Ruelas, and Solorza‐Feria (). Those authors prepared masa from traditional nixtamalization and some masa blends with cassava and malanga, which were evaluated by the dynamic oscillatory method.…”

Section: Resultssupporting

confidence: 86%

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Ponce-García¹,

Santiago‐Ramos

Figueroa‐Cárdenas³

et al. 2019

Journal of Food Science

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This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas obtained with traditional and ecological nixtamalization. Specimens (tablets) of nixtamalized flours and tortillas (14% moisture) prepared with three different calcium sources and four concentrations were sintered using a die and a hydraulic press and were evaluated by stress-relaxation tests with a texturometer. Data collected from the stress-relaxation curve were fitted into a three-element generalized Maxwell model (r 2 = 0.9999), allowing the detection of significant differences in the estimated viscoelastic parameters. When flours are processed into tortillas, the most notable change was the increase of +88.44% and +73.44%, respectively, in the summation of the elastic modulus, and the compressional viscosity in samples produced with CaCO 3. On the contrary, tablets from samples with Ca(OH) 2 presented a sharp diminishing (loss) in both of the evaluated viscoelastic parameters, accounting a decrease of −39.82% and −46.28% for the elastic modulus and compressional viscosity summations, respectively. Highly significant correlations were found among viscoelastic parameters when a slight proportional increase was observed in the specific elastic moduli, meaning that the energy was stored by each elastic element in the tablets, while the compressional viscosity coefficients varied as a function of time. Finally, it was found that the residual spring due to the pure elastic component (E 0 ) stored energy during the entire test.Practical Application: There is no published information about a simple methodology for the evaluation of the viscoelastic properties of dry nixtamalized flours (powder) with a texturometer. The method proposed was sensitive and accurate, since it was capable of detecting differences among samples processed under distinct processing factors conditions. The study of viscoelastic properties of grain foods contributes to the construction of molecular theories occurring in their chemical compounds, which is strongly related to food texture. Those theories are handy to improve nutritional and textural properties of grain foods and are essential to powder handling, processing, and transportation, which allows the processing factors optimization.

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Section: Resultssupporting

confidence: 86%

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Ponce-García¹,

Santiago‐Ramos

Figueroa‐Cárdenas³

et al. 2019

Journal of Food Science

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“…Reyes-Vega et al [52] reported that the textural properties of the corn tortillas can be characterised by principal parameters such as hardness, springiness and cohesiveness. These findings are consistent with those by Reyes-Vega et al [51] and Arambula-Villa et al [53] on the textural analysis of tortillas.…”

Section: Polyphenolic Compounds and Antioxidant Activities Of Maize-bsupporting

confidence: 93%

“…The hardness value (8.99 N) for the control tortillas was very similar with 8.82 N for BGN 1 . These values are higher compared to that reported by Chel-Guerrero et al [51] (3.16-4.39 N) in maize tortillas. The variety of maize used, the moisture of the dough as well as higher gelatinisation enthalpy of the flours can be attributed to the difference.…”

Section: Polyphenolic Compounds and Antioxidant Activities Of Maize-bcontrasting

confidence: 71%

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Mashau¹,

Mabodze²,

Tshiakhatho³

et al. 2020

Molecules

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The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

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“…However, the S‐NMF1 had a similar WA and without adding hydrocolloids. It has been reported that excessive heating during lime cooking or milling for flour production causes the loss of the structure of starch granules leading to higher WA (Chel‐Guerrero, Parra‐Pérez, Betancur‐Ancona, Castellanos‐Ruelas, & Solorza‐Feria, ). Therefore, the higher WA observed in S‐NMF1 might be associated with a more severe nixtamalization process.…”

Section: Resultsmentioning

confidence: 99%

“…Ramirez-Wong et al (1994) found that adhesiveness increased with higher NMD moisture. Yet, the higher adhesiveness could also be caused by higher damage of starch during production of NMF (Chel-Guerrero et al, 2014).…”

Section: Nixtamalized Maize Dough Characterizationmentioning

confidence: 99%

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

et al. 2020

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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.

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Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

Cited by 16 publications

References 10 publications

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

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

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