Lipid oxidation in dry corn masa flour and strategies to improve shelf-life

Vidal-Quintanar, Reyna Luz

doi:10.31274/rtd-180813-12341

Cited by 1 publication

(1 citation statement)

References 18 publications

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“…Exposure to high temperatures (45-SOC) during storage and distribution, as is the usual case in northern Mexico and the southern United States, increases lipid oxidation of instant corn masa. Since 1972, consumer and retail surveys in Mexico have shown that unacceptable off-flavors and off-odors were present in instant corn masa during summer months (Bressani 1990;Vidal-Quintanar 1993).…”

Section: Introductionmentioning

confidence: 99%

Lipid‐autoxidation‐limited Shelf‐life of Nixtamalized Instant Corn Masa

Vidal-Quintanar

Love

et al. 2003

Journal of Food Lipids

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Consumers often report the presence of off‐flavors and off‐odors characteristic of lipid oxidation in commercial dry instant corn masa, but the extent of this problem is unknown. The lipid oxidation states of two common brands of nixtamalized instant corn masa produced in Mexico were evaluated during 23‐weeks of storage at 15, 25, 35, 45, and 55C. Lipid autoxidation was evaluated by determining peroxide values (PV) and conjugated dienoic acids (CD) of extracted lipids, and sensory analyses of flours and tortillas made from stored flours. Increased storage time significantly increased lipid oxidation (P < 0.001). Similarly, increased storage temperature significantly decreased the time to reach rancid flavor thresholds. The Q10 values for flours and tortillas were 1.58 and 1.75, respectively. The shelf‐lives of instant corn masa were 5.8 months when stored at 25C and only 2 months at 45C.

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Section: Introductionmentioning

confidence: 99%