Abstract
The physiochemical changes of starch in maize tortillas and their intermediate products commercially processed by the traditional way have been determined. Samples of maize, nixtamal, dough or masa, tortilla and nejayote (steep liquor) were analyzed. The samples were assayed for water absorption index (WAI), resistant starch (RS), X-ray diffraction patterns, viscosity and with Differential Scanning Calorimetry (DSC). Enthalpy of fusion (ΔH), initial temperature (T o ) and transition temperature (T p ) of gelatinization were obtained from DSC curves. Resistant starch contents increased as the products advanced in the process. Significant differences (p > 0.05) in the fusion enthalpy values of maize, nixtamal and masa could not be found. X-ray diffraction patterns of maize, nixtamal and masa did not show significant changes; however, when masa was transformed into tortillas there was a large loss in crystallinity. The viscoamylograph peak viscosities increased from maize to masa and decreased drastically in tortillas. The data showed that the tortilla baking stage caused the most pronounced changes in starch.
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