Abstract:Instant corn flour obtained by ohmic heating (OHICF) was used to prepare masa and tortillas. In this study, the effect of average particle size, moisture, and the final temperature on the physicochemical properties of masa and tortillas elaborated from OHICF was evaluated and were compared with flour obtained by the traditional process instant corn flours (TPICF). The results show that the final temperature and the moisture were the variables that affected the viscosity of OHICF. When comparing the quality of … Show more
“…Water content in food and grains is one of the most important criteria for the preservation of their quality and its commercialization [ Vittadini et al, 2004 ]. The moisture content of studied corn tortillas was 42.43 ± 0.18% while their water activity was 0.973 ± 0.004; thus, corroborating that a relatively high moisture content is correlated with tortillas of good-quality textural characteristics [ Vázquez-Carrillo et al, 2011 ; Gaytán-Martinez et al, 2011 ].…”
“…Water content in food and grains is one of the most important criteria for the preservation of their quality and its commercialization [ Vittadini et al, 2004 ]. The moisture content of studied corn tortillas was 42.43 ± 0.18% while their water activity was 0.973 ± 0.004; thus, corroborating that a relatively high moisture content is correlated with tortillas of good-quality textural characteristics [ Vázquez-Carrillo et al, 2011 ; Gaytán-Martinez et al, 2011 ].…”
“…Tensile strength is related to the attributes of elasticity and hardness in the tortilla as evaluated subjectively by the consumer, in that these represent the strength necessary to tear a tortilla in order to stretch it, simulating the tear with the hands. Within the same context, the cutting force parameter indicates a numeric value of the sensory perception of hardness of the tortilla to biting into, or cutting, with the teeth (Gaytán‐Martínez et al, ). According to Suhendro et al (), consumers prefer tortillas that are soft and extensible.…”
Hymenaea courbaril seed xyloglucan was obtained and characterized by X‐ray diffraction, Fourier transform infrared (FTIR) spectroscopy, thermal stability, and moisture adsorption. In addition, the effect of the addition of H. courbaril gum (HCG) (0.3, 0.6, and 0.9 g/100 g) on nixtamalized corn flour (NCF) and its influence on tortilla quality were analyzed. The effect of carboxymethyl cellulose (CMC) and xanthan gum (XAG) was also analyzed for comparison purposes. Supplementation of NCF with HCG significantly increased peak viscosity, gelatinization enthalpy, and the water absorption of NCF as well as tortilla yield. Thus, HCG could be used as a substitute for CMC or XAG to improve the functional properties of NCF. The tortillas became more flexible when gums were added, the largest effect was produced by HCG followed by XAG. SEM images revealed a protective effect of either HCG or XAG on the starch destruction during tortilla cooking.
Practical applications
Gums are frequently used for improving the texture and structure of foods in general. Carboxymethyl cellulose and xanthan gum are frequently used in food applications. The use of new materials to replace popular gums is of significant importance to create new food products and improve food quality in the food industry. In this article, we report the effect of the supplementation of Hymenaea courbaril gum on nixtamalized corn flour and its influence on tortilla quality. The results obtained suggest that H. courbaril gum has perspectives as a tortilla improver. This is of utmost importance, because it provides the food manufacturer with information of which hydrocolloid is more likely to achieve a better product under a wider range of processing conditions.
“…It is also observed that the 5% moringa bread did not show significant difference in hardness between the different days in which it was evaluated (days 3 and 6), (8.25–9.3 N). Hardness is a parameter that is measured by the force required to deform the bread without disintegrating it ( Gaytán-Martínez et al, 2011 ). Fig.…”
Photoacoustic spectroscopy is applied to evaluate the impact of
Moringa
at different concentrations (0, 1.25, 2.5, 5 and 10%) on the elaboration, sanity, texture, and color of wheat bread. It was found that: i) Photoacoustic signal amplitude values of bread significantly increase from 37 to 90% when moringa powder concentration raises from 1.25% to 10%, at 300 nm wavelength. ii) Comparing the photoacoustic signal values at 300, 330, and 370 nm wavelengths, produced by the different bread types, there were statistically significant differences. iii) The sanitary quality of bread mixed with a 2.5% of moringa is relatively higher than the ones obtained for other concentrations, such that the number of fungal colonies were reduced by 99% in comparison with the control bread without moringa, after six days of storage. Moringa at 2.5% of concentration could thus improve the sanitary quality of wheat bread. iv) The addition of moringa for making bread slows down its textural changes (hardness, elasticity, cohesiveness, resilience, and chewiness) during storage. v) Finally, the highest correlation between the photoacoustic amplitude and the moringa concentration occurs at the wavelengths of 300 and 330 nm, which could be related to significant changes in the content of flavonoids and phenolic acids.
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