Effect of Process Variables and Sodium Alginate on Extrusion Behavior of Nixtamalized Corn Grit

Abstract

Corn was nixtamalized and extruded to make instant nixtamalized corn flour for use in the preparation of Mexican alkaline foods like tortillas. Extruded instant nixtamalized corn flour was prepared with the addition of sodium alginate (0, 0.5 and 1%) and a change in process variables (feed moisture 16, 20, 24% and barrel temperature 125, 150, 175 C) using single screw extruder. The extruder die pressure, specific energy consumption (SEC), and extrudate properties such as expansion, water absorption index (WAI), water solubility index (WSI), and viscosity were analyzed. Sodium alginate interacted with various components of the nixtamalized corn and resulted in an increase in die pressure, SEC, WAI, and viscosity of the extruded flour. WSI and expansion of the extrudates decreased with the increase in sodium alginate concentration. Studies on tortillas had shown that the corn masa containing different concentrations of hydrocolloid (sodium alginate) with high water absorption capacity resulted in highest yields and better textural properties. The study could be useful for the tortilla chip industry where a nixtamalized corn flour with high water retention capacity and low water solubility is desired for better quality and textural properties.

Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

“…Figure 1b shown that apparent viscosity decreased with increase of XG level. Similar results were observed by Maitre et al (2017) and Singh and Singh (2004) when hydrocolloids added to feed during extrusion. Enhancement of water absorption with increase of XG level in extrusion of feed may have caused higher starch degradation and reduction of viscosity.…”

Fiber‐Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates

“…This suggested the negative impact of pomace on the viscosity development of starch pastes. This can be attributed to the competing effects of the different components for water binding sites in an aqueous dispersion (Singh & Singh, ; Thomas & Atwell, ) and the shearing effects between the different components (Moraru & Kokini, ). Because the fiber is insoluble, it can cause a discontinuity in the aqueous starch and sugar dispersion, resulting in lower viscosities (Hernandez‐Diaz, Quintero‐Ramos, Barnard, & Balandran‐Quintana, ).…”

Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

“…However, TN involves the utilization of high amounts of water and long processing times, and in addition, a large volume of contaminated water effluent (nejayote) is produced . Another process that is used is nixtamalization by extrusion (NE), a high‐temperature/short‐time technology used to obtain semi‐terminated products, such as nixtamalized flours and directed expanded snacks or ready‐to‐eat snacks . The extrusion process combines the mixing, forming, texturizing, and cooking of raw materials into food products; these characteristics make this technology suitable for use in the production of snacks.…”