Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch
The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditi...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/5927670 |
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| author | Carlos Martín Enríquez-Castro Patricia Isabel Torres-Chávez Benjamín Ramírez-Wong Armando Quintero-Ramos Ana Irene Ledesma-Osuna Jaime López-Cervantes Jesús Enrique Gerardo-Rodríguez |
| author_facet | Carlos Martín Enríquez-Castro Patricia Isabel Torres-Chávez Benjamín Ramírez-Wong Armando Quintero-Ramos Ana Irene Ledesma-Osuna Jaime López-Cervantes Jesús Enrique Gerardo-Rodríguez |
| author_sort | Carlos Martín Enríquez-Castro |
| collection | DOAJ |
| description | The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour produced by the traditional nixtamalization process (PSI = 44). Masa from the TNP showed higher modulus of elasticity (G′) and viscosity (G″) values than that off masa from the ENP. Furthermore, in a temperature sweep test, masa from the TNP showed a peak in G′ and G″, while the masa from the ENP did not display these peaks. The ENP-produced tortillas had higher resistant starch contents and comparable firmness and rollability to those from the TNP but lower quality parameter values. A comparison of the products’ physicochemical properties obtained by the two processes shows the importance of controlling the damage to starch during the milling and extrusion processes to obtain tortillas of better quality. For the first time, we propose the measurement of the viscoelastic parameters G′ and G″ in temperature sweep mode to monitor changes in the degree of starch damage. |
| format | Article |
| id | doaj-art-59bbf4880ce34694a4f6f3854fb0fbbd |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-59bbf4880ce34694a4f6f3854fb0fbbd2025-02-03T06:07:37ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/59276705927670Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to StarchCarlos Martín Enríquez-Castro0Patricia Isabel Torres-Chávez1Benjamín Ramírez-Wong2Armando Quintero-Ramos3Ana Irene Ledesma-Osuna4Jaime López-Cervantes5Jesús Enrique Gerardo-Rodríguez6Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, MexicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, MexicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, MexicoUniversidad Autónoma de Chihuahua, Avenida Universidad y Pascual Orozco s/n, Universidad, 31110 Chihuahua, MexicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, MexicoInstituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, MexicoDepartamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, MexicoThe aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour produced by the traditional nixtamalization process (PSI = 44). Masa from the TNP showed higher modulus of elasticity (G′) and viscosity (G″) values than that off masa from the ENP. Furthermore, in a temperature sweep test, masa from the TNP showed a peak in G′ and G″, while the masa from the ENP did not display these peaks. The ENP-produced tortillas had higher resistant starch contents and comparable firmness and rollability to those from the TNP but lower quality parameter values. A comparison of the products’ physicochemical properties obtained by the two processes shows the importance of controlling the damage to starch during the milling and extrusion processes to obtain tortillas of better quality. For the first time, we propose the measurement of the viscoelastic parameters G′ and G″ in temperature sweep mode to monitor changes in the degree of starch damage.http://dx.doi.org/10.1155/2020/5927670 |
| spellingShingle | Carlos Martín Enríquez-Castro Patricia Isabel Torres-Chávez Benjamín Ramírez-Wong Armando Quintero-Ramos Ana Irene Ledesma-Osuna Jaime López-Cervantes Jesús Enrique Gerardo-Rodríguez Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch International Journal of Food Science |
| title | Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch |
| title_full | Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch |
| title_fullStr | Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch |
| title_full_unstemmed | Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch |
| title_short | Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch |
| title_sort | physicochemical rheological and morphological characteristics of products from traditional and extrusion nixtamalization processes and their relation to starch |
| url | http://dx.doi.org/10.1155/2020/5927670 |
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