Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces

Abstract

There is increasing interest in the production of landrace blue maize varieties for the production of traditional foods and for specialty (noncommodity) products. Most varieties have soft (floury) endosperm and their suitability for thermo-alkaline processing is not known. We examined the physical and functional properties of eight floury varieties with those of three dent and one flint variety for masa and tortilla production. Results revealed high variability in physical properties of kernels. Significant differences (P < 0.05) were observed in kernel, flour, masa, and tortilla color. The softer kernels of blue maize varieties had lower (P < 0.05) cooking times during nixtamalization than those of denser kernels. The results showed variation among varieties (P < 0.05) in the kernel, masa, tortilla hardness, as well as in extensibility of the tortillas. Nixtamalization affected (P < 0.05) masa color, resulting in reduced yellow and reddish tones. The gelatinization temperature was the same (P > 0.05) in all studied landraces for the flour and the masa. The enthalpy was affected (P < 0.05) by the landrace analyzed for starch gelatinization (P > 0.05). The landraces studied showed similar (P > 0.05) starch gelatinization and denaturation temperatures. The storage modulus (G ), loss modulus (G ), and the temperature (TG ) of flour and masa-dough were different (P < 0.05) among different varieties. Southwestern floury varieties can be cooked during nixtamalization for shorter periods than flint and dent varieties to obtain comparable tortilla quality.Practical Application: Southwestern blue floury maize varieties are suitable for nixtamalized tortilla production. Variation between varieties was observed for quality parameters. Floury varieties require shorter cooking time but it is recommended that nixtamalization parameters be optimized.

Chemical, physical, and sensory properties of nixtamalized oat tortillas

“…The 2% steep treatment, possibly due to the overnight moisture absorption time, as well as residual rinse water, had a significantly higher moisture content of around 48%, which is similar to moisture values in nixtamalized corn masa. Chimimba et al (2019), for example, reported a moisture range for corn masa from 47.2% to 56.0%.…”

“…The 2% steep treatment, possibly due to the overnight moisture absorption time, as well as residual rinse water, had a significantly higher moisture content of around 48%, which is similar to moisture values in nixtamalized corn masa. Chimimba et al (2019), for example, reported a moisture range for corn masa from 47.2% to 56.0%. The adhesiveness values for the three no-steep masas were not significantly different from one another, even with increasing lime levels, whereas the 2% steep treatment was significantly more adhesive than the 1% and 1.5% NS masas.…”

Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use

“…Conversely, dent and flint varieties of flours had the greatest enthalpy values due to a more organized kernel structure. Rheological and thermal parameters indicated that generally the Southwest floury varieties are more suitable for tortilla production [131]. The traditional nixtamalization and lime-cooking extrusion process more markedly decreased carotenoids concentration and the oxygen radical absorbance capacity (ORAC) in red Mexican pigmented corns than in yellow varieties.…”

The Nutritional Content of Five Southwestern US Indigenous Maize (Zea MaysL.) Landraces of Varying Endosperm Type

“…In contrast, flour kernels must be carefully defended from insects and other animals, and they are prone to spoilage. However, traditional southwestern floury landraces are more suitable for making maize breads because they are easily ground and their starch pasting (cook time) and gelatinization properties make them ideal for tortilla making (Chimimba et al 2019). Dent kernels, composed of both flint and flour endosperm, would offer the advantages of both.…”