Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

Texture and acceptability of tortillas and muffins prepared with 20, 25, and 30% (w/w) and cookies with 15, 22, and 30% (w/w) of nixtamalized corn hulls (NCH), as substitution for flour were evaluated. With up to 25% of substitution the three products were well-accepted by the sensory panel. Texture, flavor, and chewiness were the leading characteristics in the products. The dough stickiness was not affected by NCH (p< 0.05), but tortillas became less rollable as the level of NCH substituted increased. NCH gives an excellent performance in tortillas, muffins, and cookies and 20–25% of NCH is a feasible level of substitution.