Instant Flour From Red and Blue Nixtamalized Maize: Production and Textural Properties of Tortilla

Abstract

Native pigmented maize (Zea mays L.) landraces are of interest because of their nutritional qualities, nutraceutical and antioxidant components. The aim of this study was to evaluate pigmented maize grown in three towns of Federal District's agricultural area in order to determine their potential to elaborate nixtamalized pigmented maize flour (NPMF). Physical properties of the kernel and NPMFs were evaluated and compare with official norms. Textural analysis of fresh dough, and fresh and refrigerated tortillas were carried out. Results showed that even though the kernel's characteristics do not attain industrial quality standards, it may still produce flour suitable for the preparation of moldable dough. Significant differences in the water absorption index and subjective water absorption capacity between flours determined differences in textural parameters of tortilla. The extensibility of red fresh tortilla were similar to white tortillas and were significantly different to blue tortillas. Therefore red maize is recommended for nixtamalized corn flour industry. PRACTICAL APPLICATIONSThis research would have practical applications in the snack and cereal industries, because currently, white maize is the main raw material recommended for use in the production of pigmented. At the present time, there is an increased consumer demand for products with added value; the red and blue maizes are nutraceutical source, mainly by the verified presence of phenolic compounds in the external structures of the kernel. The results indicate that flours made from nixtamalized red maize are useful for instant preparation of tortilla with acceptable textural properties thus offering traditional consumers a new option for its preparation with very little time and effort, and a healthy alternative in their diet. This study will contribute to the use of native materials and will promote the conservation of this genetic resource for the benefit of the families that produce this crop traditionally.

Effect of blue corn germ levels on quality characteristics of reduced-fat sausages

“…Among food products made from blue corn and available on the market (mainly in Mexico, South America, and the USA), tortillas, chips, and chips-tortillas dominate [3,4]. In addition, traditional Central American dishescorn atole, tostada, tlacoyo, tamale, and gorditaare made from it on a small scale [3,5,6,7]. Many research results indicate a higher health-promoting value of products prepared on the basis of blue corn compared to other varieties, due to the high content of phenols, flavonoids and ferulic acid [8,9].…”