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

Miguel Ángel Sánchez-Madrigal, David Neder-Suárez, Armando Quintero-Ramos, Martha Graciela Ruiz-Gutiérrez, Carmen O. Meléndez-Pizarro, Hilda Amelia Piñón-Castillo, Tomás Galicia-García, Benjamín Ramírez-Wong

Research output: Contribution to journalArticlepeer-review


© 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. 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.
Original languageAmerican English
Pages (from-to)552-560
Number of pages9
JournalFood Science and Technology
StatePublished - 1 Jan 2015


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