Physicochemical, Structural and Textural Properties of Tortillas from Extruded Instant Corn Flour Supplemented with Various Types of Corn Lipids

Effect of tea polyphenols on the retrogradation of rice starch

“…3. Native RS showed a typical A-type XRD pattern with strong peaks at 2h close to 14.2, 17.37, 18.7, and 23.37 as observed in previous studies (Arámbula, González, & Ordorica, 2001;Zobel, 1988). However, once native RS is gelatinized, it develops a ''B"-type diffraction pattern during aging (Abd et al, 2000).…”

Textural, chemical and sensorial properties of maize tortillas fortified with nontoxicJatropha curcasL. flour

“…It is important to point out that making tortillas requires less adhesiveness for a less sticky dough, but it should be sufficient to adhere slightly to the rollers that press out the dough in the tortilla machine (Antuna et al, 2008). Dough that does not adhere does not have the consistency suitable for cutting the tortilla, and too sticky dough cannot form a tortilla that can be placed on the griddle (Arambula et al, 2001). For this reason, ideal dough is balanced in terms of adhesion and cohesion, which is achieved when the dough can absorb the necessary quantity of water (Flores, 2004;Rodríguez, Fernández, & Ayala, 2005).…”

“…It should be mentioned that although the parameters of adhesiveness and cohesiveness are important to determine tortilla quality, none of the several published studies on texture establish values for good quality maize dough (Arámbula, Méndez, González, Gutiérrez, & Moreno, 2004;Salinas et al, 2010). A study with doughs made from landrace reported a range of adhesiveness of 0.27-0.59 N as suitable for producing tortillas (Arambula et al, 2001).…”

Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

“…The water absorption content (WAC) in ENCF is usually low, and corn masa loses water quickly, due to a high dehydration rate and retrogradation effects. Both factors result in harder tortillas [85]. Drying is important to eliminate water excess in the extrudates, and appropriate conditions are needed to avoid damage to starch and corn matter losses [50].…”