Physicochemical characterization of flours and rheological and textural changes of masa and tortillas obtained from maize fertilized with nejayote and ovine manure

Abstract

The agronomic management of maize (Zea mays L.) modifies the structure and composition of maize grain and its products like flour, masa, and tortillas. Results have shown that the protein content in flour obtained from maize grains treated with nejayote applied at 150 m 3 ha -1 (10.36 g × 100 g -1 ) and nejayote applied at 75 m 3 ha -1 with ovine manure applied at 25 t ha -1 (10.17 g × 100 g -1 ) was higher than that determined in flour treated with chemical fertilizer (10.05 g × 100 g -1 ). The flours obtained from maize fertilized without nejayote showed the highest viscosity values and the lowest values were for chemical fertilizer (2816 mPa s) and 75 m 3 ha -1 of nejayote with ovine manure applied at 25 t ha -1 (2498 mPa s). The highest elastic and viscous moduli were obtained for masa with the following fertilization regimes: 75 m 3 ha -1 of nejayote with 25 t ha -1 of ovine manure, and 150 m 3 ha -1 of nejayote with 25 t ha -1 of ovine manure and the lowest values of these parameters were obtained for 75 m 3 ha -1 of nejayote with 50 t ha -1 of ovine manure. The cohesiveness of masa was the lowest for maize fertilized with nejayote applied at 75 to 150 m 3 ha -1 , and 50 t ha -1 of ovine manure. The highest concentration of 150 m 3 ha -1 for nejayote and the lowest level for ovine manure applied at 25 t ha -1 had a positive influence on the production of nixtamal and tortilla.K e y w o r d s: ovine manure, nejayote, pasting profiles, rheological parameters, masa, tortilla

Effect of wet grinding and drying of the nixtamal on physicochemical, morphologic, and vibrational properties of flours and rheological changes of masa

“…WAI values obtained are higher than those reported by Valderrama‐Bravo et al. (2020) 3.15–3.59 g gel/g solids and Ayala‐Rodríguez et al. (2009) for MASECA flour 3.39 g gel/ g solids.…”

“…Most flours showed WSI values, according to Valderrama‐Bravo et al. (2020) (4.84%–6.20%) and (Flores‐Farías et al., 2000) (4.4%–7.2%).…”

“…(2009) and Valderrama‐Bravo et al. (2020). Maize flour (1 g, dry base) was weighed in a 15‐ml centrifuging tube.…”

“…The methodology used was developed according to Valderrama‐Bravo et al. (2015, 2020). A stress sweep test was performed to determine the linear viscoelastic region (LVR) in a range of 20–100 Pa.…”

“…WSI and water absorption index (WAI) were carried out by applying the methodology described by Ayala-Rodríguez et al (2009) and Valderrama-Bravo et al (2020). Maize flour (1 g, dry base) was weighed in a 15-ml centrifuging tube.…”