Abstract
Laboratory-made, whole and degermed corn masa flours (DCM) at 50 and 100% levels were prepared to determine the effects of germs on physical properties and sensory characteristics of masa and corn tortillas. DCM flours were finer in particle size than whole dry masa flour. Whiteness of dry masa flours, calculated as total color difference, increased with degerming. Removal of germs did not modify the dough adhesiveness or the rollability and typical flavor of corn tortillas. The 100% degermed tortillas were significantly more chewy and firm than the whole nixtamal tortilla based on sensory evaluation. Therefore, nixtamal degermination could not be considered as a process to reduce off-odors of stored corn masas.
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