2015
DOI: 10.1007/s11130-015-0490-9
|View full text |Cite
|
Sign up to set email alerts
|

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

Abstract: This research aimed to prepare instant flour from malted and raw (un-malted) corn flours nixtamalized by the extrusion process and evaluate the effect on the physicochemical properties of tortillas prepared using these flours. White maize was malted for 24 h, dried at 50 ± 1 °C, and ground. Subsequently, 0.3 % lime and 25 or 30 % water were added to ground malted or un-malted corn, and the mixture was refrigerated (4 °C) for 12 h. These samples were nixtamalized by an extrusion process in a single screw extrud… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
5

Citation Types

3
9
0

Year Published

2016
2016
2022
2022

Publication Types

Select...
6

Relationship

1
5

Authors

Journals

citations
Cited by 11 publications
(12 citation statements)
references
References 18 publications
3
9
0
Order By: Relevance
“…All extruded nixtamalized flours showed a similar PSD. Similar results were obtained by Rodríguez-Martínez et al (2015), who examined malted or nonmalted nixtamalized extruded flours showing a uniform PSD. 1).…”
Section: Resultssupporting
confidence: 84%
See 1 more Smart Citation
“…All extruded nixtamalized flours showed a similar PSD. Similar results were obtained by Rodríguez-Martínez et al (2015), who examined malted or nonmalted nixtamalized extruded flours showing a uniform PSD. 1).…”
Section: Resultssupporting
confidence: 84%
“…A fine PSD has been recommended to prepare good-quality table tortillas (Palacios-Fonseca et al 2009), because finer flours exhibit good water absorption capacity (Platt-Lucero et al 2010). Similar results were obtained by Rodríguez-Martínez et al (2015), who examined malted or nonmalted nixtamalized extruded flours showing a uniform PSD. The dry milling of raw grains before extrusion and dried extrudates play an important role because they affect mean particle size, starch damage, heat transfer, and water and lime diffusion during thermoplastic extrusion, which further affect the texture and physicochemical characteristics of masa and tortilla.…”
Section: Resultsmentioning
confidence: 57%
“…The effect was less noticeable in NMF+10% SB through the 48 hr of storage. However, the greater changes occurred during the first 24 hr, which has been reported previously (Gomez et al., ), mostly due to starch retrogradation (Rodríguez‐Martínez et al., ). The addition of SB at 10% resulted in improved textural characteristics, likely due to the lower amount of starch and to the natural occurring hydrocolloids present in sorghum fiber (Awika et al., ), that promoted higher water retention, impairing improving flexibility in the composite tortillas.…”
Section: Resultssupporting
confidence: 74%
“…Overall, all flours presented a high proportion (46%) of fine particles <250 μm that could be related to the secondary milling, as well as the previously reported relative fragility of SB that implies its easy incorporation into cereal‐based formulations (Buitimea‐Cantúa et al., ; Chávez‐Murillo, Veyna‐Torres, Cavazos‐Tamez, de la Rosa‐Millán, & Serna‐Saldívar, ; Gomez, Waniska, & Rooney, ; Rodríguez‐Martínez et al., ) (Figure ). Other studies have related small particle size in flours with improved tortilla textural properties that are related to higher water absorption, viscosity, cohesiveness, and softness (Buitimea‐Cantúa et al., ; Gomez et al., ).…”
Section: Resultssupporting
confidence: 56%
See 1 more Smart Citation