Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas

✍ Scribed by Flores-Far�as, Rivelino; Mart�nez-Bustos, Fernando; Salinas-Moreno, Yolanda; Chang, Yoon Kil; Hern�ndez, J�sus Gonz�lez; R�os, Elvira

• Book ID: 101226315
• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 199 KB
• Volume: 80
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(20000501)80:6<657::aid-jsfa576>3.0.co;2-j

✦ Synopsis

Three commercial nixtamalised Mexican maize ¯ours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control. The maize ¯ours and their respective tortillas showed variations between samples in their physical, chemical and rheological parameters. The three commercial maize ¯ours incorporated additives and preservatives. The moisture content, colour, pH, subjective water absorption capacity, water solubility index, water absorption index and swelling capacity of ¯ours showed strong differences between the three CNMFs with respect to the chemical analysis. Important differences in the protein, calcium and amylose contents were observed. Tortillas from CNMFs had a blander maize ¯avour, less desirable texture and staled more rapidly than traditional tortillas. Some modi®cations are required in the current Of®cial Mexican Quality Standard, principally in the appropriate selection of additives and levels used in the preparation of CNMFs.