Performance evaluation of maltogenic amylases on nixtamalized corn flour tortilla

Abstract

AbstractBackground and ObjectivesA high‐performing maltogenic amylase was developed to provide better water‐binding properties to delay staling more effectively than first‐generation maltogenic amylases. This study evaluated the effects of this high‐performing maltogenic amylase and a first‐generation maltogenic amylase (referred to as “maltogenic amylase”) for delaying staling in nixtamalized corn flour tortillas. The maltogenic amylase and high‐performing maltogenic amylase were tested at 25, 50, and 100 ppm and were compared to control tortillas.FindingsTortillas with 100 ppm high‐performing maltogenic amylase were 66% softer and performed better in foldability than control tortillas after 35 days of room temperature storage and rated better in taste and tenderness than the control.ConclusionsBoth maltogenic amylases delayed staling and prolonged softness and foldability.Significance and NoveltyOverall, the high‐performing maltogenic amylase did not outperform the first‐generation maltogenic amylase at 25 and 50 ppm. However, at a higher dosage (100 ppm), the high‐performing maltogenic amylase is capable of producing overall softer tortillas with improved tenderness and taste across 35 days of storage. This research is novel as this high‐performing maltogenic amylase has not been studied by others to improve the quality of tortillas.