Maize Tortilla Research Articles

Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races

Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated from commercial tortillas, and to determine the chemical and mineral composition of both types of tortillas. Six landraces related to four Mexican maize races were used. Two commercial tortillas were included as references (tortillería and supermarket). Tortillas were subjected to sensory analysis by the modified Flash technique, texture and color were measured objectively and chemical and mineral analysis of all tortillas were evaluated. Lime taste and lime smell attributes were relevant to differentiate AMT from commercial tortillas; aftertaste and fracturability attributes were highly associated to supermarket tortillas. The fracturability attribute of tortillas is consider undesirable for taco preparation. Five of the six AMT were characterized by the presence of a layer, a characteristic that is associated with traditional tortilla made by Mexican consumer. Regarding chemical composition, supermarket tortillas exhibited the highest dietary fiber content (17.09%), but showed 30% more Na than AMT, with the exception of tortillas from Purepecha native variety. Besides, supermarket tortilla had 48.9% less Ca than AMT. The sensory attributes relevant to differentiate native maize tortillas from the commercial maize tortilla references were appearance, smell, and taste, while textural and color attributes played a lesser role.

What are urban consumers looking for in traditional products? The maize tortilla in a society in transition

Studying food consumption has been broadly addressed in different countries, which has helped to establish commercial strategies and position relevant topics into public policies. In Mexico, such studies have incipiently approached foods in specific regions; thereby there is need for a study with a broader geographical scope that addresses a culturally relevant product such as maize tortillas. The aim of this work was to identify the urban consumers’ characteristics and their perceptions and motives to consume maize tortillas. A questionnaire based on the Food Choice Questionnaire was applied to 1156 urban consumers in seven cities of Mexico. Data were processed with factor analysis and hierarchical clustering. Nine factors and three groups of consumers were identified. Adaptation towards semi-industrialised tortillas was identified in 75% of consumers. In the other 25%, there was a predilection for artisanal hand-made tortillas, to resist industrialised products. These are aspects that influence the decision of where to buy and the sort of product demanded. The study provides knowledge to strengthen the maize-tortilla agri-food system.

Crude gelatin from jellyfish for storage stability of frozen maize tortilla bread

To support food security, a frozen tortilla bread was prepared from local Madura corn with crude jellyfish gelatin as cryoprotectant. The purpose of this study was to determine the effect of jellyfish gelatin concentration on the quality of Madura frozen tortilla bread during storage at low temperatures. This research was conducted using a completely randomized factorial design with two factors: jellyfish gelatin concentration (0, 5 and 10%) and storage time (0, 7, 14 and 21 days). The research parameters analyzed were colour, hardness, elongation, tensile strength, staling rate, water content, water activity and hedonic sensory characteristics. Results showed that there was no change in elongation, tensile strength, water activity, and moisture content at the beginning and end of storage. Gelatin concentration increased hardness, preference towards taste and mouthfeel, and overall preference; while reduced L value, elongation, tensile strength, water activity, and preference towards colour. Meanwhile, storage time increased the L and a values, hardness, and preference towards taste and decreased the value of b, preference toward colour, texture and overall preference. Interaction of two factors did not affect staling rate, a value, b value, and preference toward aroma, but showed a significant effect on hardness, elongation, and tensile strength. In conclusion, crude jellyfish gelatin can be used to maintain the physical, chemical, and sensory qualities of frozen tortilla bread due to low-temperature storage.

Effect of consumption of blue maize tortilla on anxiety-like behaviour, learning, memory and hippocampal BDNF expression in a chronic stress model in rats

ABSTRACT Background Pigmented maize consumption is of much interest because of its high anthocyanin content and multiple health benefits. Objetives: This study was aimed to assess the effect of consuming blue maize tortillas on the anxiolytic capacity, preserve emotional memory, and the expression of brain-derived neurotrophic factor (BDNF) in rats subjected to chronic stress. Methods: Sixty-four 3-month-old male Wistar rats were used, divided into eight groups (n = 8). Four groups were subjected to chronic stress by movement restriction (7 h/daily/7 consecutive days) and the remaining four groups were subjected to standard management. The treatments were commercial food, blue tortilla, anthocyanin extract, or white tortilla, administered for nine weeks to stressed or unstressed animals. In the eighth week, the animals were subjected to the restraint stress model. Subsequently, anxiety-like behaviour was assessed using the elevated plus-maze, and memory and emotional learning were evaluated by the step-down passive avoidance test. The animals were then sacrificed to quantify the relative expression of hippocampal BDNF by RT-qPCR. Results: The consumption of anthocyanin extract or tortilla made with blue corn decreased anxiety-like behaviours, additionally, it improved the ability to retain emotionally relevant information, and it upregulated BDNF mRNA expression. Perspective: Thus, the analyse of the impact of blue tortilla consumption on the nervous system is now necessary to guarantee the nutraceutical value of this food.

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

AbstractBackground and ObjectivesNutritional benefits of amaranth addition to maize products have been documented. However, studies of the effect on the final product's rheological and textural properties are scarce. The objective was to study the effect of amaranth addition on masa's rheological properties and the tortilla texture of maize nixtamalized flours obtained by extrusion technology.FindingsComposite flours of maize with 0%, 15%, 30%, or 45% amaranth were extruded, and masa and tortillas were obtained. Masa properties were evaluated with dynamic rheology and tortilla firmness with the texture profile analysis. The amaranth addition effect was not linear. Fifteen percent addition increased frequency sweep values for G′ and G″, while 30% and 45% addition decreased them. Tortilla firmness decreased at 2 storage hours for 15% addition compared with maize‐only samples (5440 and 7190 (g‐f)/mm). The effects can be partially explained by differences in starch characteristics.ConclusionsAmaranth (15% addition) improved masa viscoelastic behavior and reduced firmness during storage. Besides the nutritional effects, amaranth use at the tested level will be helpful in improving the texture of maize tortillas produced with extruded flour.Significance and NoveltyThe texture of tortillas obtained by extruded flours has not been reported to be completely satisfactory; therefore, the use of amaranth has the potential to improve the final product quality.

Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics.

Chickpea hydrolysates have shown bioactivity towards type 2 diabetes by inhibiting dipeptidyl peptidase (DPPIV) activity. The objective was to compare the effect of adding different levels of an optimized bromelain hydrolysate from chickpea isolated protein on DPPIV inhibition capacity and physicochemical properties of maize tortilla. White and blue maize tortillas, with no added chickpea hydrolysates were compared with fortified tortillas at the levels of 5%, 10%, and 15% w/w. Changes in color (L* a* b*, hue angle, and ), texture (hardness, cohesiveness, and puncture force), and moisture were tested. Soluble protein determination and SDS-PAGE electrophoresis were used to characterize the protein profiles, and LC-MS-MS was used to sequence the peptides. DPPIV inhibition was evaluated before and after simulated gastrointestinal digestion. Peptides in the hydrolysates had high hydrophobicity (7.97–27.05 kcal * mol −1) and pI (5.18–11.13). Molecular docking of peptides showed interaction with DPPIV with an energy of affinity of –5.8 kcal/mol for FDLPAL in comparison with vildagliptin (−6.2 kcal/mol). The lowest fortification level increased soluble protein in 105% (8 g/100 g tortilla). DPPIV inhibition of white maize tortilla increased from 11% (fresh control) to 91% (15% fortification), and for blue tortilla from 26% to 95%. After simulated digestion, there was not a difference between blue or maize tortillas for DPPIV inhibition. Fortification of maize tortilla with chickpea hydrolysate inhibits DPPIV and can potentially be used in the prevention and management of type 2 diabetes. However, due to observed physicochemical changes of the fortified tortilla, sensory properties and consumer acceptance need to be evaluated.

Perception of traditional foods in societies in transition: The maize tortilla in Mexico

AbstractSocial and urban transformations have changed the ways of elaboration of traditional foods. Maize tortilla, the base of the Mexican diet, has experienced these transformations; nevertheless, in spite of being an emblematic food in Mexico, little is known about the perceptions by urban consumers. The aim was to analyze the perceptions about tortilla in urban consumers from three contrasting socioeconomic regions. A questionnaire was applied in some cities of northern, central, and southern Mexico to 1,156 consumers. A free word association technique was used as response to the word “tortilla”. Nineteen categories were grouped in 10 dimensions. Results showed there is a sense of national identity regarding maize tortilla; however, coexistence of postmodern and traditional perception is observed. Perception differed by zone according to sociocultural, historical and economic development. In the face of modernizing changes, consumers adopt new perceptions on traditional foods as is happening in many societies in developing countries.Practical applicationsPerceptions are related to sociocultural, historic and economic aspects. In modernizing processes, consumers adapt new perceptions about traditional foods. The associations with the maize tortilla, staple in the Mexican diet, showed several symbolic elements of the daily life of Mexicans. There is a sense of national identity towards tortilla, differentiated by zone. Understanding the perceptions by age and gender and zone of study, can be used to generate marketing strategies and public policy that favoring the development of rural areas and local economies towards traditional foods, as elements that enhance regional or local development.

Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties

The maize tortilla, as a food that is present in the diet of many people in Mexico and Central America, is a source of carbohydrates and protein. To develop new flavors and increase the nutritional quality of nixtamalized maize tortillas, in this work tortillas supplemented with proteins isolated from the scarlet runner bean (Phaseolus coccineus L.) (PC) and huauzontle (Chenopodium berlandieri subsp. nuttalliae) (HF) flour were produced, and their nutritional, rheological, sensorial, and textural properties were evaluated. Tortillas with different concentrations of PC and HF (0–10%) were evaluated in a completely randomized design. Tortillas with up to 17% of protein content were obtained when 10% of PC was added. The masas supplemented with up to 5% PC and 5% HF presented good machinability characteristics. The rheological characteristics of all obtained masas displayed similarities; however, with higher protein content the storage module was slightly modified. The tortilla supplemented with up to 2.5% PC had good sensorial acceptability (“I like it a lot”), with values similar to the nixtamalized maize tortilla. The use of proteins isolated from the scarlet runner bean and huauzontle flour allows increasing the nutritional value of the tortilla without significantly affecting in rheological, textural, and sensorial characteristics.

Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas.

Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g-1 ) to a basic masa formulation (water, 60 g 100 g-1 ; nixtamalized maize flour, 40 g 100 g-1 ) on the texture, staling and in vitro starch digestibility of maize tortillas made using a hot plate (200 °C). Textural analysis showed that CWO reduced hardness and increased the tensile strength of tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control tortilla without oleogel. The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. © 2019 Society of Chemical Industry.

Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types.

Maize tortilla is a basic food in Mexico, and, lately, the food industry has tried to make the manufacturing process easier by using instant flours and specialized machines. The purpose of this study was to investigate consumers’ behaviors related to tortillas and to evaluate the sensory, textural, and physico-chemical parameters of tortillas from the Tlazala region, Mexico. The sensory profile revealed that the artisanal ones had better parameters in terms of smell, taste, and appearance compared to the others. These results are consistent with consumers’ preferences for tortillas made of maize grain instead of industrial corn flour. The sensory parameters and the physico-chemical and texture profile parameters varied with the maize type and manufacturing process. Our findings showed that the artisanal hand-made ones were more nutritious, followed by those mechanically made using maize grain, and finally by those mechanically made from industrialized corn flour. The results of this study may help processors to better understand the parameters of their products and people’s preferences.

The in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast

Baking yeast exhibiting amylolytic activity was used for treating masa made from nixtamalized maize flour (NMF). Baking yeast (0.25, 0.50 and 1.0 g˖100 g−1 NMF) was added to the basic masa recipe (40 NMF:60 water mass ratio). Two masa controls without yeast addition were prepared: CM1 used as such, and CM2 subjected to a mild incubation treatment (2 h, 38 °C). Tortillas were made (350 °C, 1.0 min) with the yeast-treated masa. Baking yeast reduced total sugars, apparent amylose and viscoelasticity of the masa. Tortillas made with treated masa exhibited significant lower hardness than tortillas made with CM1 and CM2, and this effect was more pronounced in the tortillas stored for 4 days. Tortillas freshly made from yeast-treated masa displayed reduced RDS and SDS, but increased RS fractions. When stored for 4 days, they showed reduction in RDS, but an increase in SDS and RS fractions (∼30%) with respect to tortillas made with CM1 and CM2. Hardness of the yeast-treated tortillas was significantly lower and remained practically without change during storage, while the untreated tortillas hardened significantly. Treatment with baking yeast induces beneficial health and textural effects in tortillas.

Determination of Six Priority Phthalates and Di(Ethylhexyl) Adipate in Maize Tortilla by Gas Chromatography - Tandem Mass Spectrometry in Multiple Reaction Monitoring Mode

<p>The term “phthalates” refers to a group of esters of benzene-1,2-dicarboxylic acid, widely used as plasticizers therefore ubiquitous in food and in the environment. Several phthalates have been cataloged as endocrine disruptors and that is why there is a strong demand for their reliable determination, especially in food matrices. In the present work, gas chromatography - tandem mass spectrometry (GC-MS/MS) procedure is proposed for the determination of six priority phthalates (dimethyl phthalate DMP, diethyl phthalate DEP, di(n-butyl) phthalate DBP, benzyl butyl phthalate BBP, di(2-ethylhexyl) phthalate DEHP, di(n-octyl) phthalate DnOP) and di(2-ethylhexyl) adipate DEHA, in maize tortillas and flour. Fresh tortilla sample was homogenized with acetonitrile/water (1:1) and after salting out (NaCl), hexane extract was obtained and dried by addition of Na<sub>2</sub>SO<sub>4</sub> anhydride. Finally, solvent was evaporated and the residue was reconstituted in isooctane for the injection to GC-MS/MS system; a model SCION GC-TQMS from Bruker Daltonics was used for the analysis. Quantification was carried out by multiple reaction monitoring (MRM) with the following time segments and m/z values of the precursor/product ion transitions: 0-7.90 min, 163/133 DMP; 7.47-8.53min, 149/121 DEP; 8.53-9.93 min, 149/121 DBP; 9.93-12.39 min, 149/93 BBP; 11.40-12.44 min, 129/111 DEHA; 12.20-13.22 min, 149/121 DEHP; 13.13-14.20 min, 149/121 DnOP. The evaluated method detection limits for seven compounds were in the range 0.11-1.84 µg kg<sup>-1</sup> (tortilla dry mass). The results obtained for fifteen tortilla samples purchased in Guanajuato state were as follows: 71.6-420 µg kg<sup>-1</sup> DEHP > not detected (nd)-274 µg kg<sup>-1</sup> DBP > nd-197 µg kg<sup>-1</sup> DEHA > nd-73.2 µg kg<sup>-1</sup> DEP > nd-10.6 µg kg<sup>-1</sup> DnOP. It was observed that prolonged storage and elevated temperature favored the accumulation of phthalates in tortillas.</p>

Chemical acetylation of nixtamalized maize flour and structural, rheological and physicochemical properties of flour, dough and tortillas.

Nixtamalized maize tortilla is a basic food for the Mexican population. It has high energy due to high starch, which may be modified to decrease its bioavailability and to produce changes in the characteristics of flours. For this research, nixtamalized maize flour was prepared and subjected to an acetylation chemical process, with and without prior hydrolysis. Raw maize flour, traditionally nixtamalized maize flour, acetylated-nixtamalized maize flour (AF) and acetylated-hydrolyzed nixtamalized maize flour (AHF) were prepared and evaluated. These flours were used for dough and tortilla preparation and analyzed for degree of substitution (DS), physicochemical properties, structure, thermal, rheological, morphological and texture properties. FTIR spectra and DS showed the presence of acetyl groups. AHF showed the highest value for water absorption index. The resistant starch increased 0.27 and 0.42% for AF and AHF samples. The gelatinization enthalpy (∆Hg) for AF was greater than other flours. AF tortillas showed better characteristics than the traditional ones and their consumption was recommended since showed better RS.

Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins

Soybean proteins are ideally suited to enhance the essential amino acid balance of cereal‐based foods. The aim of this investigation was to assess the functionality of different soybean proteins in maize tortillas with yield and with sensorial and textural shelf‐life characteristics as criteria to select the best supplement. Four different defatted soybean flours (SBF1, SBF2, SBF3, and SBF4) and one soybean protein concentrate (SBC) were added to increase protein content of dry masa flour between 25 and 30%. The evaluated soybean ingredients displayed urease activity of 0.1–2.25, water absorption index of 4.02–8.34, protein dispersibility index of 23–75%, and fat absorption index ranging from 2.5 to 3.1. Moisture, crude protein, crude fat, and rollability were not different among enriched tortillas, but maximum force after five days of storage was higher for SBF1 and lower for SBF 3. The control and SBF1 followed by SBC were the best evaluated overall according to the most relevant parameters for consumers and producers. Correlation analyses displayed a negative association among yield‐related parameters and protein dispersibility index, urease activity, and water solubility, opposite to the relationship for texture‐related properties. The best soybean proteins to be used in maize tortilla supplementation should have, preferably, reduced water solubility, urease activity, and protein dispersibility index.

Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla

Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process.

Role of pH in the Mutagenicity of Aflatoxin B1 in Maize Tortillas during In Vitro Human Digestion Model

Role of pH in the Mutagenicity of Aflatoxin B1 in Maize Tortillas during In Vitro Human Digestion Model Aflatoxins (AFs) are potent mutagens, carcinogens and teratogens for humans; thus their presence in food is of great concern. A maize tortilla survey in Mexico revealed that 17% are contaminated with AFs. The initial process to prepare tortillas includes boiling maize grains with lime and to assumpt that AFs in maize tortillas are destroyed, protecting consumers from their mutagenic effects.The purpose of this study was to investigate the mutagenicity of aflatoxin B1 (AFB1) in tortillas during digestion.

Alkaline cooking and tortilla quality in maize grains from the humid, tropical lands of Mexico

Maize (Zea mays L.) tortilla is the major staple food forthe Mexican population. Nine tropical maize genotypes were evaluated.All samples had white grains, a common characteristic in tropical maize, and therefore they were appropriate for nixtamalized flour industry. Grain, flour, masa and tortilla characteristics of each maize genotype were evaluated. Length, width, thickness, weight of 1000 grains and hardness of grain were determined. Moisture content,proteins, fat, ash, mean particle size, water absorption index, enthalpy,and flour temperature were also evaluated. Adhesiveness and cohesiveness were evaluated in masa. Moisture content, protein, capacityto puff up, roll making, tension and cutting strength were determinedin tortillas. There were significant differences (p≤0.05) in most of theevaluated characteristics. Grain length values varied between 9.26and 11.02 mm for populations 23 and 22, respectively. Grain hardness oscillated between 11.17 (population 32) and 14.75 (landrace Mejen). According to the weight of 1000 grains most genotypes had small grains. The minimum and maximum moisture values of flourand tortillas were 8.33-9.99% and 46.20-50.36%, respectively. The texture of tortillas elaborated from population 32 and landrace Mejenhad the lowest tension and cutting strength, resulting the best genotypes for making tortilla.

Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla

The aim of this study was to compare the physicochemical, rheological and textural tortillas of nixtamalized maize flour fortified with common bean (Phaseolus vulgaris) and amaranth (Amaranthus spp.) flours in three different proportions (3F7A, 5F5A and 7F3A) with respect to commercial maize flour (TR). Also, their effect on growth was assessed by a bioassay of two generations with Wistar rats. Treatments obtained similar efficiencies to TR, plus a significant increase in the protein. They showed a similar behavior in water absorption capacity (WAC) and rollability, crucial factors to the proper development of the dough and its acceptation, respectively. Furthermore, the treatments presented a significant difference (p < 0.05) in bioassay, showing 3F7A similar behavior between casein control. The formulations developed in this research, primarily 3F7A, are a viable option for bioavailable protein-fortified tortillas, rich in lysine, that show textural and rheological properties analogous to regular tortilla.

Reconstructing the Maize Market in Rural Mexico

The transition in Mexico from a maize market once characterized by heavy state intervention along the entire maize–tortilla chain to the ‘free market’ of today has been a long and complex process. Over two decades, the production of maize has seen a radical transition both in the geographical location of maize agriculture and the type of farmers growing maize. In this paper, I argue that the restructuring of the domestic maize supply is due to policy decisions to support private agents in the maize market; hence the state did not withdraw its involvement but, rather, has had a key role in the construction of the ‘free’ maize market, with the result that domestic supply for the market is concentrated in the hands of relatively few agents and in relatively few regions. I discuss the background to these policies and analyse the programmes implemented by the state agency ASERCA (Apoyos y Servicios a la Comercialización Agropecuaria) that support the commercialization of maize.

The Mexican tortilla crisis of 2007: the impacts of grain-price increases on food-production chains

This article examines the case of the Mexican ‘tortilla crisis’ of 2007. Drawing on reviews of literature and the media, key-informant interviews, and secondary databases, the authors explore the response of the Mexican maize–tortilla chain to a price shock. Price increases should theoretically be passed on to the consumer as a progressively less significant percentage of the overall price of value-added food products. However, in Mexico, price increases were magnified along the maize–tortilla production chain. This was due largely to asymmetries among segments of the chain, which conditioned the responses of industrial-scale corporations and small-scale family businesses. This case study suggests that, in order to understand the impacts of price-shocks on poor consumers, more detailed, country-level analyses of market chains and price-transmission structures are needed.