Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour

L. C. Platt-Lucero, B. Ramirez-Wong*, P. I. Torres-Chávez, J. López-Cervantes, D. I. Sánchez-Machado, C. Reyes-Moreno, J. Milán-Carrillo, I. Morales-Rosas

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

33 Scopus citations

Abstract

Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w), carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG, 0.25% w/w; CMC, 0.15% w/w; GG, 0.10% w/w) were added. Blends were extruded, dried and ground to obtain nixtamalized corn flour (ENCF), and they were used to make tortillas. The particle size distribution, particle size index, water absorption capacity (WAC) and water absorption index (WAI) were determined in flour; moisture content and viscoelastic characteristics (G′, G′′, tan δ) were determined in corn masa; tortillas were made, and texture (cutting force and rollability) and sensory evaluation were carried out. ENCF with XG and gums mix had the highest WAC, and tortillas were softer (33%) than tortillas from ENCF without gums. Corn masa viscoelasticity (tan δ) correlated negatively with tortilla firmness (r = -0.84). Corn tortillas made with XG and gums mix had acceptable organoleptic characteristics.

Original languageEnglish
Pages (from-to)736-755
Number of pages20
JournalJournal of Texture Studies
Volume41
Issue number5
DOIs
StatePublished - Oct 2010

Keywords

  • Corn tortilla
  • Extrusion
  • Gum
  • Masa viscoelastic characteristics
  • Tortilla texture

Fingerprint

Dive into the research topics of 'Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour'. Together they form a unique fingerprint.

Cite this