Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process

Martı́nez-Bustos, Fernando; Martínez-Flores, Héctor Eduardo; Sanmartín‐Martínez, E; Sánchez‐Sinencio, F.; Chang, YK; Barrera‐Arellano, D; Ríos, Edgar Pérez

doi:10.1002/jsfa.963.abs

Cited by 16 publications

(32 citation statements)

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“…The MC of the nixtamalized products (masa and tortillas) were similar than those reported by other researchers when using the TNP (Flores‐Farías and others 2000; Martínez‐Bustos and others 2001). Masa had higher MC values than tortillas, because masa lost MC during the tortilla baking process.…”

Section: Resultssupporting

confidence: 85%

Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize

Pérez-Flores¹,

Moreno-Martínez²,

Méndez‐Albores³

2011

Journal of Food Science

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The potential presence of aflatoxins in maize destined for human consumption is a serious problem to the Mexican food supply, as these toxic compounds may persist during the traditional alkaline-process for tortilla elaboration. Consequently, new detoxification procedures are needed that eliminate or at least minimize the aflatoxin risk, through lowering aflatoxin concentration in maize-based products. Under these considerations, the use of MTMP is recommended, since it has definite advantages including non-production of wastewater and reduced energy/time consumption.

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Section: Resultssupporting

confidence: 85%

Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize

Pérez-Flores¹,

Moreno-Martínez²,

Méndez‐Albores³

2011

Journal of Food Science

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“…9). Similar values were reported by Martínez-Bustos et al (2001) for tortillas prepared by the traditional process of nixtamalization. They also reported that such tortillas were significantly different (P < 0.05) in this respect from tortillas prepared with exhaustively washed nixtamal with the germ removed.…”

Section: Texture Of Tortillassupporting

confidence: 88%

“…A longer nixtamalization time (12 min) resulted in a higher viscosity value (3,680 cP) when 0.15% lime and 80°C were applied. A similar behavior was reported for samples of nixtamal and commercial nixtamalized flours, showing a lower initial viscosity and a higher viscosity during heating with decreasing viscosity during the constant temperature cycle and increasing viscosity during the cooling cycle (Flores-Farias et al 2000; Martínez-Bustos et al 2001).…”

Section: Viscosity At 90°c and 50c For Nixtamalized Endospermsupporting

confidence: 76%

Selective Nixtamalization of Fractions of Maize Grain (Zea mays L.) and Their Use in the Preparation of Instant Tortilla Flours Analyzed Using Response Surface Methodology

Martín‐Martínez¹,

Jaime-Fonseca²,

Martı́nez-Bustos

et al. 2003

Cereal Chem

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Cereal Chem. 80(1):13-19Using a continuous decorticating machine, white dent corn was efficiently separated, after brief steeping in water, into two fractions: the first (12.5%) consisting mainly of pericarp, germ, and tip cap (PGT); the second (87.5%) consisting of endosperm. Nixtamalization of the maize fractions in the presence of 0.6% (w/w) lime caused an increase in the hot-paste viscosity at 90°C, while nixtamalization of PGT at lime inputs <0.6% (w/w) resulted in decreased viscosity. Three domains were found for the viscosity of nixtamalized endosperm at 90°C: lower concentrations of lime (<0.15%, w/w) resulted in lower viscosity values; increased lime (0.15% -<0.3%, w/w) increased the viscosity values; and a lime concentration of 0.3% (w/w) resulted in a lower viscosity value. The response variables (water absorption index, water solubility index, initial viscosity, and viscosity at 90C for nixtamalized PGT, and compression force and compression area of tortillas) indicated that the mathematical models fit the experimental data and the variance of the models was highly significant. Tortillas of good functional characteristics similar to tortillas produced by the traditional process were obtained when 5% nixtamalized fractions of PGT were blended with 95% nixtamalized endosperm.

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“…The high content of calcium could be due to the influence of lime cooking. Many authors have reported that the high calcium content in tortilla is a result of uptake of water and calcium by the grain because of alkaline cooking and steeping temperatures during processing (Pflugfelder et al, 1988;Martı´nez-Bustos et al, 2001). Increase in calcium content is the most important contributions of tortilla processing.…”

Section: Mineral Compositionmentioning

confidence: 99%

Improvement of home‐made maize tortilla with soybean

Obatolu

Augustine

Iken

2007

Int J of Food Sci Tech

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Chemical changes of some nutritional components (proximate, mineral and amino acids) and acceptability of traditional process tortillas made from whole maize grain fortified with 30% soybean were evaluated. Inclusion of soybean in tortilla processing improved tortilla quality by modifying protein content and quality. Total ash content was significantly (P < 0.05) increased with processing into tortilla. Soybean has a significantly (P < 0.05) higher phosphorous, potassium, calcium, magnesium and iron than maize and the process tortillas. The calcium content in the samples was 0.33 g kg )1 , 3.12 g kg )1 , 1.36 g kg )1 , 2.60 g kg )1 , 1.57 and 2.84 g kg )1 for maize, soybean, baked maize tortilla, baked soy-fortified tortilla, fried maize tortilla and fried soy-fortified tortilla, respectively. The sensory evaluation showed that the consumers prefer baked tortilla to be salted and fried tortilla to be sugar sweetened.

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Effect of the components of maize on the quality of masa and tortillas during the traditional nixtamalisation process

Cited by 16 publications

References 0 publications

Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize

Effect of Microwave Heating during Alkaline‐Cooking of Aflatoxin Contaminated Maize

Selective Nixtamalization of Fractions of Maize Grain (Zea mays L.) and Their Use in the Preparation of Instant Tortilla Flours Analyzed Using Response Surface Methodology

Improvement of home‐made maize tortilla with soybean

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