Thermal Methods in the Study of Foods and Food Ingredients

MacNaughtan, Bill; Farhat, Imad A.

doi:10.1002/9780470697702.ch9

Cited by 6 publications

(1 citation statement)

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“…Dn frozen materials, the most common thermal analysis measurement is the determination of frozen and unfrozen water, which is obtained by integrating the ice/water melting peak and comparing this value with the known moisture content (MacNaughtan & Farhat, 2008). Therefore, from DSC analysis, properties of water at a structural level were obtained and the enthalpy of ice melting of FTs and the corresponding amount of FW were determined and presented in Table 5.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

et al. 2015

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Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.Keywords: maize flours; frozen tortillas, β-glucans; dietary fiber; soluble fiber.Practical Application: Nixtamalization is a process through which maize is cooked to obtain mainly instant flours for making tortillas. However, the pericarp removed during this process result in flours with low fiber content. This research presents an alternative to enrich maize flours with β-glucans to produce high fiber tortillas and frozen to extend their short shelf life as alternative for storage and increase their availability of fresh tortillas. Frozen tortillas with fiber added showed acceptable properties compared to commercial tortillas, but with over triple of soluble fiber.

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Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%