Tortilla Quality Research Articles

Chemical and Functional Properties of Tortilla Produced from Rice Flour for Shawarma Production

The intent of this study was to assess the quality of rice flour tortillas used in shawarma preparation. Rice flour was dry milled from paddy rice, and four samples were created by varying the amount of rice flour with xanthan gum (RS0 = 100% rice flour, RS1 = 80% rice flour + 0.8% xanthan gum, RS2 = 60% rice flour + 0.6% xanthan gum, and RS3 = 40% rice flour + 0.4% xanthan gum). The functional properties of rice and wheat flours were also determined. The materials were tested for their proximate composition. The results showed that wheat flour had much better water absorption, oil absorption, and swelling capabilities, but rice flour had increased bulk density. The proximate composition results showed 2.43 to 2.85% ash, 1.00 % to 1.45 % fat, 7.82 to 9.50 crude protein and 0.93 to 78.94% crude fiber. The results likewise showed no significant difference (p>0.05) in the proximate composition of the tortilla samples. However, the inclusion of xanthan gum decreased moisture and carbohydrate levels.

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its potential health benefits due to its high content of phenolic compounds and antioxidant properties. These properties have been linked to various health improvements, including reduced risk of chronic diseases. Aims: The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Material and Methods: Five formulations were prepared, incorporating HDC (5%, 20%, 50%, and 70%) into the corn and wheat flour blends. The formulation with the most favorable sensory profile was further evaluated for: microbiological analysis, tortilla quality properties (diameter, weight, yield, puffing degree, rollability, and moisture content), total soluble phenolic content (TSPCC), total flavonoid content (TFC), and antioxidant capacity (DPPH• and ABTS+• methods). Results: Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel, color, and flavor attributes. The addition of HDC significantly reduced microbial growth compared to the control tortillas. All formulations displayed significant variations in quality properties. Tortillas containing HDC demonstrated significantly higher levels of TSPCC, TFC, and antioxidant capacity. Conclusion: The incorporation of 20% HDC flour presents a promising approach to developing functional tortillas with enhanced health benefits. These tortillas exhibit desirable sensory characteristics, improved microbiological safety, and increased antioxidant potential, potentially impacting the food industry and consumer health. Keywords: Tortilla, roselle decoction calyxes, phenolic compounds, corn, wheat, antioxidant capacity.

Performance evaluation of maltogenic amylases on nixtamalized corn flour tortilla

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.

Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas

AbstractBackground and ObjectivesSoft‐textured wheat with low damaged starch content, low product discoloration, and varying protein strength has the potential to be suitable for making tortillas if the required flour characteristics are known and selected for. Eastern US soft winter (ESW) wheat varieties were evaluated to identify the characteristics required for making tortillas in comparison to five commercial tortilla flours (CTFs).FindingsESW wheat flours had lower protein, damaged starch and ash contents, and polyphenol oxidase activity than CTFs and produced larger and brighter‐colored tortillas. Lactic acid solvent retention capacity (LA‐SRC) showed a strong association with tortilla quality attributes. Seven ESW wheat flours with LA‐SRC greater than 115.6% produced tortillas comparable with CTF tortillas in rollability scores.ConclusionsESW wheat, with high protein content and strength, appears to be suitable for making tortillas. The lower damaged starch content and polyphenol oxidase activity in ESW wheat when compared with hard wheat flour would be advantageous because ESW wheat would require less water for dough preparation and would produce larger and brighter‐colored tortillas.Significance and NoveltyThese results prove that the selected ESW wheat flours are desirable for making tortillas and provide guidance for selecting ESW wheat for making tortillas.

Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality.

Wheat-flour (WF) tortillas are among the popular flatbreads used in northern Mexico to prepare 'burritos', which are widely accepted in the USA and other countries but have low nutritional quality. Therefore, to increase the protein and fiber contents, we replaced 10 or 20% of the WF with coconut (Cocos nucifera, variety Alto Saladita) flour (CF) and evaluated the effects on the dough rheology and quality of the composite tortillas. There were differences in the optimum mixing times among the doughs. The protein, fat, and ash contents of the tortillas increased (p < 0.05) with increasing CF content. The carbohydrate content was unchanged (p > 0.05), but the 20% CF tortillas contained more fiber than the control tortilla. Tortilla firmness increased (p < 0.05) and extensibility decreased (p < 0.05) with increasing CF content. The 80:20 blended tortillas showed the highest firmness (7.9N), whereas the control and 90:10 blended tortillas did not differ (p > 0.05) in firmness. There were no differences (p > 0.05) in extensibility between the composite tortillas. The physicochemical properties of the tortillas indicated that the 20% CF-containing tortilla was a more nutritious option to the wheat flour tortilla due to its higher dietary fiber and protein contents, in addition to the slight reduction seen in extensibility compared to the WF tortilla.

Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties.

Different analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p < 0.05) is reported in favor or against each type of tortilla which may be due to various factors such as the type of maize or the processing methods. Twenty-two samples including hybrids, hybrid mixtures, varieties, landraces and dry masa flours were processed to masa and tortilla under similar and controlled conditions and tortilla quality evaluated. In total, 70 characteristics were analyzed as physicochemical properties of the maize (e.g., hectoliter weight and dimensions), processability characteristics, masa characteristics [e.g. viscoamylographic parameters (RVA)], and quality parameters of tortillas (e.g., sensory performance, color and texture). The studied materials presented variability among genotypes, especially within landraces. The physical and chemical properties of corn affected the processability and quality characteristics of tortillas (sensory and composition), and it was found that high producing hybrids and varieties (p < 0.05) were better and more consistent in all stages of processing. Forty percent of the landraces yielded masa with poor machinability. Landraces averaged 1.27 percentage points more protein (p < 0.05) than other analyzed samples and they comparatively yielded tortillas with lower extensibility (12.34%) compared to counterparts produced from hybrids and varieties. This work provides valuable information on how the chemical and physical characteristics of different types of maize genotypes affect the nixtamalization process and the quality of tortillas to provide more elements in the selection of the most appropriate genotypes for tortilla production.

Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process

From a cultural point of view, Maize is the most important crop in Mexico, and is also an essential food in the Mexican diet. This study aimed to evaluate the physical and chemical characteristics of maize grain and their influence on the quality of dough and tortillas produced with three native maize cultivars from western Mexico. Physical, structural, and chemical characteristics of the grain were evaluated, including hectolitric weight, 100-grain weight, flotation index, grain structure, grain color, pedicel, pericarp, germ, and floury endosperm, vitreous endosperm, ethereal extract, and protein. Nixtamal and tortilla quality include nixtamal moisture, dough moisture, freshly made tortilla moisture, total soluble solids, pericarp remnant, dough yield, and hot tortilla yield. In general, statistical differences (p ≤ 0.05) were found in almost all variables analyzed. The principal component analysis (PCA) showed that two principal components (PCs), described approximately 79% of the variation, and a positive correlation between the characteristics of freshly made tortilla moisture (FMTM), dough yield (DY), and nixtamal moisture (NM), as well as dough moisture (DM) and hot tortilla yield (HTY). Future studies on these and other native maize cultivars of western Mexico must be conducted to assess the physicochemical and phytochemical characteristics of maize grains that may be useful for food and pharmaceutical applications, contributing to the conservation, propagation, and use of natural and ancient resources.

Effect of Biodegradable Coatings on the Growth of Aspergillus flavus In Vitro, on Maize Grains, and on the Quality of Tortillas during Storage.

The fungus Aspergillus flavus causes serious damage to maize grains and its by-products, such as tortilla. Currently, animal and plant derivatives, such as chitosan and propolis, and plant extract residues, respectively, are employed as alternatives of synthetic fungicides. The objective of this research was to evaluate the efficacy of several formulations based on propolis-chitosan-pine resin extract on the in vitro growth of A. flavus, the growth of maize grain plantlets and the quality of stored tortillas at 4 and 28 °C. The most outstanding formulation was that based on 59.7% chitosan + 20% propolis nanoparticles + 20% pine resin extract nanoparticles; since the in vitro conidia germination of A. flavus did not occur, disease incidence on grains was 25–30% and in tortillas, 0% infection was recorded, along with low aflatoxin production (1.0 ppb). The grain germination and seedling growth were markedly reduced by the nanocoating application. The percentage weight loss and color of tortillas were more affected by this coating compared to the control, and the rollability fell within the scale of non-ruptured at 4 °C and partially ruptured at 28 °C. The next step is to evaluate the toxicity of this formulation.

High protein and gliadin content improves tortilla quality of a weak gluten wheat

Flatbreads, like tortillas, are specialty breads that require extensible dough to reduce shrinking and sufficient protein content (10–12%, db) to maintain flexibility in storage, which are generally contradictory properties in wheat flour. This study compared wheat varieties bred for differing properties (high protein content, ruminant grazing quality, specialty breads) to identify potential desirable traits for tortillas and other flatbreads. Kernel characteristics were analyzed by SKCS, and the mixing properties were assessed with mixograph. Wheat flour proteins were profiled by SE-HPLC and RP-HPLC. Tortillas were produced and analyzed for quality throughout storage. Flour with a high protein content (14.0%, db), high concentration of gliadin relative to glutenin proteins (monomeric:polymeric proteins = 1.82), and relatively weak mixing properties (short mixograph time, <3 min) made excellent tortillas with large diameter and long shelf life. The relatively high gliadin concentration imparted dough extensibility and the high protein content allowed for flexibility throughout storage, though the same flour was previously found to produce poor bread quality. Assessment of hard wheat quality for applications beyond loaf bread (e.g., flatbreads) could allow for a wider range of “clean-label” flours.

Edible films to improve quality and shelf life of fresh tortillas

Edible films have emerged as packaging aids to replace synthetic polymers due to their biodegradable nature. The aim of this study was to develop starch-based edible films for application in packaging, to inhibit moisture transfer from the filling to the tortilla, while maintaining physicochemical and organoleptic quality characteristics, and improving shelf life. Twenty-four types of filmogenic solutions were produced by casting from corn, pea, and chestnut starch blended with agar, guar, and potassium alginate, using glycerol as a plasticizer. The films were selected due to its surface properties and water absorption capacity, which allowed selecting the films that best retained moisture. The hydration properties of the selected films allowed to verify that the corn and pea starch films show good resistance to water and microbial development. Microstructural properties showed that the pea starch films exhibit a homogeneous and smooth surface without porosity. Fourier Transform Infrared Micro-Spectroscopy allowed the characterization of the starch films at the molecular level. The mechanical properties of corn and pea starch films were evaluated in tensile strength (21.98–27.5 KPa), elongation at break (59.17–185.96%), and elastic modulus (42.35–17.09 MPa). The results suggest that pea films are more flexible than starch films due to differences in the amylose and amylopectin molecules and molecular masses of the different starches. The sensory analysis concluded that the pea starch film delayed moisture transfer from the filling to the tortilla, maintaining the texture, appearance, and organoleptic characteristics for 6 days, improving the consumption experience of these food products.

Assessment of the quality of fresh nixtamalized maize doughs with different degrees of cooking and milling: A comparison of Mixolab and RVA analyses

Fresh nixtamalized maize dough (NMD) is commonly preferred by producers as raw material for the manufacture of a diversity of nixtamalized products. Based on the application, NMD may have different particle size distributions that may limit their analysis by common methods such as RVA. In the present study, we used the Mixolab to analyze fresh NMD produced with three degrees of cooking (undercooked, adequate cooked and overcooked) and milled to produce coarse, intermediate and fine doughs. Results were correlated with starch and tortilla features in order to evaluate the prediction of pregelatinization and starch damage occurring during processing, and with the quality of the final product. RVA was used for comparison purposes. Unlike RVA curves, Mixolab showed defined peak viscosities during heating independently of the milling degree of samples. Moreover, the Mixolab parameters showed strong correlations with the starch thermal properties, crystallinity, starch damage and lixiviated amylose. More correlations were obtained among Mixolab and RVA parameters in relationship with the attributes of tortillas. Results validated that the Mixolab is an efficient and rapid strategy to discern among different cooking degrees of fresh NMD independently of the particle size distribution, and may be useful to predict the quality of tortillas.

Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery

AbstractThe popularity of wheat flour tortillas is spreading throughout the world and has become one of the highest‐selling bread products. The USDA Southern Regional Performance Nursery (SRPN) serves as the largest wheat‐growing region in the USA, but the tortilla quality of germplasm in SRPN has remained unknown. This study investigated the kernel and flour quality traits, dough rheological properties, and tortilla quality parameters, and glutenin composition of 131 wheat lines from 1995 to 2007 in SRPN. The high molecular weight glutenin subunits (HMW‐GS) composition and wheat–rye 1RS translocation status of these wheat lines were also detected. A wide variation of wheat and tortilla quality traits was observed among these wheat lines. Association analysis showed that increased protein content and gluten strength significantly decreased the tortilla diameter and improved the tortilla shelf life in terms of 2‐D extensibility parameters (P &lt; .001). The group of wheat lines with acceptable tortilla quality (both diameter &gt;165 mm and day 16 flexibility score &gt;3.0) had medium protein content and dough strength. Compared to wheat lines with 5 + 10 and non‐1RS translocation, those with 2 + 12 and 1RS translocation generally showed lower dough strength and shelf life, and higher tortilla diameter and specific volume (P &lt; 0.01). TAM 302, HBG0358, CO99W192, and CO99534 showed premium tortilla quality with a diameter ≥180 mm and a day 16 flexibility score ≥4.00, which could be used as parents in tortilla wheat breeding program.

Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour

Mexico suffers from issues with malnutrition, anemia, overweight, and obesity. Furthermore, chronic degenerative diseases (CDD) was the leading cause of mortality in 2018, with cardiovascular diseases (CVD) and diabetes being the first two causes of death. Tortillas represent an excellent vehicle to enhance the nutritional status of tortillas consumers (Mexicans). The work's objective was to evaluate the effect of extruded amaranth flour (EAF) addition on the quality (nutritional, nutraceutical, sensory) of tortillas from extruded creole blue maize flour (ECBMF). Tortillas prepared with the addition of 30% of EAF to ECBMF. We evaluated the effect of the addition of amaranth flour on nutritional properties [essential amino acid (EAA) profile, in vitro protein digestibility (IVPD), calculated protein efficiency ratio (C-PER)]. Additionally, we determined the nutraceutical properties of tortillas. Functional tortillas had higher proteins, dietary fiber, IVPD, C-PER, lower AoxA (13,187 vs. 15,398 mmol TE/100 g, DW), and better antihypertensive and hypoglycemic potentials than 100% ECBMF tortillas. The addition of EAF to ECBMF allows us to obtain functional tortillas with enhanced in vitro nutritional and nutraceutical properties and sensorily acceptable. As part of public policy, functional tortillas could reduce malnutrition and chronic degenerative diseases in Mexico.

Influence of premilling thermal treatments of yellow peas, navy beans, and fava beans on the flavor and end‐product quality of tortillas and pitas

AbstractBackground and ObjectivesThermally pretreating pulses prior to milling has been successful in improving sensory properties of foods formulated with them. This research investigated the effect of pretreating yellow peas, navy beans, and fava beans using roasting and micronization and examined flour quality, end‐product quality, and sensory properties when the flours were used in tortilla and pita bread.FindingsTortillas and pitas made from flours of roasted pulses were generally darker in color. Micronizing was more successful at reducing bitter flavors in tortillas and bitter and beany flavors in pitas and had a greater impact on purchase intent scores.ConclusionsMinimal effects on flour and end‐product quality were observed. Beany and bitter flavors in tortillas and pitas decreased when yellow peas and navy beans were thermally pretreated prior to milling. Flours milled from micronized navy beans and yellow peas resulted in higher purchase intent scores for tortillas and pitas, respectively.Significance and NoveltyThermal pretreatments had minimal effects on pulse flour quality and improved some sensory properties of the resulting tortillas and pitas. Identifying thermal pretreatments that can improve the sensory properties provides a greater opportunity for the use of pulse flours.

Estabilidad de rendimiento y características fisicoquímicas de grano de híbridos de maíz en Valles Altos de México

Las cosechas de grano de maíz en Valles Altos de México en lo general no cumplen con los requisitos de calidad para su uso en la industria de la masa y la tortilla. Nuevos híbridos han sido liberados por centros de investigación para estas condiciones agroecológicas y es necesario evaluar la estabilidad de producción y calidad de grano en diferentes ambientes de producción para evitar rechazos en el mercado. El objetivo de este estudio fue identificar híbridos estables en su rendimiento, características fisicoquímicas de los granos y calidad de tortillas. Se evaluaron diez híbridos en cinco ambientes diferentes con cuatro repeticiones para cada tratamiento. Los datos se analizaron con SAS, versión 9.0, se desarrolló el Anova y la comparación de medias se hizo con la prueba de Tukey al 5%. Se detectaron diferencias significativas para híbridos, ambiente y la interacción híbrido*ambiente; para rendimiento de grano, variables físico-químicas de las tortillas. Los rendimientos de grano oscilaron entre 9 a 12.4 t ha-1. La mayor estabilidad por adaptabilidad y rendimiento por ambientes se encontró para los híbridos H-70, H-66 y Tsiri Puma. Dentro del grupo de los granos duros se encuentran el Tsiri Puma y el testigo comercial Albatros. Los híbridos Atziri Puma, en Temascalcingo y H-50 en Atlacomulco, presentaron los granos más grandes. Se encontraron correlaciones entre proteínas vs aceite (r = 0.6), aceite vs almidón (r= -0.86) y proteínas vs almidón (r= -0.82). El mayor rendimiento en masa fue el híbrido H-51 AE, seguido de H-47 AE, Albatros y Tsiri Puma con 2 kg de masa por kg de maíz nixtamalizado. El rendimiento y calidad de tortillas de los híbridos evaluados cumplen con los valores demandados por la industria. Los resultados de esta investigación permiten recomendar estos nuevos híbridos, por su estabilidad en el rendimiento, en los ambientes de prueba, calidad comercial del grano y calidad de sus tortillas.

COMPORTAMIENTO AGRONÓMICO DEL MAÍZ TROPICAL DOSMESANO NATIVO DE TABASCO, MÉXICO BAJO DIFERENTES DENSIDADES DE SIEMBRA.

El maíz dosmesano (Zea mays L.) es un tipo de maíz nativo utilizado en el sistema milpa de Tabasco, México, apreciado por su calidad de tortilla y por su gran adaptación a las condiciones del trópico mexicano. Es necesario generar recomendaciones de manejo agronómico para mejorar su aprovechamiento. El objetivo de este estudio fue evaluar el potencial productivo del maíz tropical dosmesano nativo de Tabasco, México bajo diferentes densidades de población, generadas con variantes de arreglos topológicos de distancia entre surcos (0.8 y 1.0 m), distancia entre matas (0.20 y 0.25 m) y número de semillas por mata (una y dos); adicionalmente, se incluyeron un testigo regional (TR) a 1.0 m entre surcos, 1.0 m entre matas y cuatro semillas/mata, y otro modificado (TRM) con 0.8 m entre surcos, 1.0 m entre matas, cuatro semillas/mata. Se utilizó un diseño experimental de bloques completos al azar con tres repeticiones, con arreglo factorial de tratamientos. Se registraron las variables días después de la siembra a 50 % de floración masculina (50 % FM) y 50 % de floración femenina (50 % FM), altura de mazorca (AM, cm), altura de planta (AP, cm), relación AP/AM, porcentaje de acame (PA), relación (AP/AM)/PA, porcentaje de plantas jorras (PPJ), porcentaje de prolificidad (PP) y rendimiento de grano (RG, kg ha-1). Se detectó interacción significativa de distancia entre surcos × número de semillas/mata para RG (P ≤ 0.01) y PPJ (P ≤ 0.01). El mayor RG (3869 kg ha-1) se observó en 1.0 m de distancia entre surcos y dos semillas por mata, con 80,000 plantas ha-1, y superó a TR que rindió 2198 kg ha-1. El mayor PPJ, 73 %, se observó en distancia entre surcos de 0.8 m y dos semillas por mata. Hubo triple interacción significativa en AP (P ≤ 0.01) y AM (P ≤ 0.01), ambas con distancia entre surcos de 0.8 m, distancia entre matas de 0.2 m y una semilla por mata, con media de 2.67 y 1.26 m, respectivamente. Existió efecto simple significativo del número de semillas por mata para PP (P ≤ 0.05), con 17 y 4 %, con una y dos semillas por mata, respectivamente. No se detectaron efectos significativos para 50 % FM, 50 % FF, PA, en la relación AP/AM y (AP/AM)/PA (P &gt; 0.05). El RG observado indica alto potencial del cultivo bajo alta densidad poblacional, en comparación con el sistema tradicional de siembra.

Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour

Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla quality. Tortillas made from yam (Dioscorea sp.) wheat composite flours were characterized. RWF was substituted with 5%, 10%, 15%, and 20% of fermented yam flour-brown (FYF) and unfermented yam flour-white (UYF). Farinograph water absorptions of UYF-composite flours (65.5% - 77.1%) were significantly (P < 0.05) higher than FYF-composite flour absorptions (60.5% - 61.5%). During storage, moisture contents of composite flour tortillas increased while the RWF-tortilla decreased. Tortilla from FYF-composite flour exhibited greater strength (3.1 N at day zero on average) compared to UYF-composite tortillas (2.1 N at day zero on average), while UYF-composite flour tortillas had good extensibility and rollability properties. The properties and composition type and ratios of flour blends affected tortilla quality during the storage period. The substitution of RWF with 15% or 20% UYF would be more suitable for making tortilla with improved properties compared to that of FYF.

Estabilidad y adaptación del rendimiento y calidad de tortilla en maíz Tuxpeño, Valles-Altos

La variedad V-520C de maíz (Zea mays L.) pertenece a la raza Tuxpeño, es originaria de Veracruz (500 msnm) y fue adaptada a los Valles Altos de México (&gt;2 200 msnm) con selección masal visual (SMV) recurrentemente durante 19 ciclos. El objetivo fue evaluar la estabilidad y la adaptación de V-520C original (C0) y los materiales adaptados ciclo 14 (C14) y ciclo 19 (C19) para el rendimiento de grano y calidad de tortilla mediante sitios de regresión (SREG). Entre 2013 y 2014 se evaluaron tres genotipos C0, C14 y C19 en un diseño bloques completos al azar con tres repeticiones. Las evaluaciones se realizaron en el Estado de México y Veracruz con tres experimentos por entidad. El análisis de varianza detectó significancia (p≤ 0.01) entre ambientes, genotipos y la interacción genotipo-ambiente y en los dos primeros componentes principales para las seis variables. SREG indica que C19 tuvo mejor adaptación y estabilidad en rendimiento de grano (3.54 t ha-1), humedad de tortilla a las 24 h (42.72%), rendimiento de tortilla fría (1.44 kg kg-1 maíz) y una fuerza reducida para romper la tortilla (193 gf). La SMV produjo cambios favorables al C19, que tuvo mejor estabilidad y adaptación en Valles Altos de México. Siendo el ambiente Montecillo 2014-PV, el que discriminó entre genotipos y mejor mega-ambiente en las variables. Todos los genotipos y ambientes, con excepción de Tepetates 2014-OI y Coatlinchán 2014-PV, cumplieron con los parámetros requeridos por la norma NMX-034/1 para maíces destinados al proceso de nixtamalización.

Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces.

There is increasing interest in the production of landrace blue maize varieties for the production of traditional foods and for specialty (noncommodity) products. Most varieties have soft (floury) endosperm and their suitability for thermo-alkaline processing is not known. We examined the physical and functional properties of eight floury varieties with those of three dent and one flint variety for masa and tortilla production. Results revealed high variability in physical properties of kernels. Significant differences (P < 0.05) were observed in kernel, flour, masa, and tortilla color. The softer kernels of blue maize varieties had lower (P < 0.05) cooking times during nixtamalization than those of denser kernels. The results showed variation among varieties (P < 0.05) in the kernel, masa, tortilla hardness, as well as in extensibility of the tortillas. Nixtamalization affected (P < 0.05) masa color, resulting in reduced yellow and reddish tones. The gelatinization temperature was the same (P > 0.05) in all studied landraces for the flour and the masa. The enthalpy was affected (P < 0.05) by the landrace analyzed for starch gelatinization (P > 0.05). The landraces studied showed similar (P > 0.05) starch gelatinization and denaturation temperatures. The storage modulus (G'), loss modulus (G''), and the temperature (TG') of flour and masa-dough were different (P < 0.05) among different varieties. Southwestern floury varieties can be cooked during nixtamalization for shorter periods than flint and dent varieties to obtain comparable tortilla quality. PRACTICAL APPLICATION: Southwestern blue floury maize varieties are suitable for nixtamalized tortilla production. Variation between varieties was observed for quality parameters. Floury varieties require shorter cooking time but it is recommended that nixtamalization parameters be optimized.

Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas

AbstractBackground and objectivesNixtamalized dry masa flour was supplemented with 5% or 10% dry soybean bagasse (SB) and then processed into table tortillas. Proximate chemical composition, dietary fiber content, affective sensory analyses of corn tortillas prepared from dry masa flour enriched with 5% or 10% dried SB were determined. Also, the in vitro protein digestibility and protein digestibility‐corrected amino acid score (PDCAAS) of the tortillas were evaluated.FindingsTen per cent SB addition reduced masa hardness by about 32% and chewiness 47% without affecting adhesiveness. In terms of rapid viscosity analysis, the addition of incremental levels of SB decreased peak and final viscosities 42% and 49%, respectively. The tortilla insoluble and soluble dietary fiber contents increased 50% and fourfold, respectively, while the lysine daily requirement for preschool infants improved from 45.6% to 67.0% when 10% SB was used. Enriched tortillas showed a similar overall acceptance and had improved texture over storage time at room temperature (25% less force to rupture compared with the control tortilla stored for the same time).ConclusionsThe addition of 5% soybean bagasse to nixtamalized corn flour produced masa with good machinability and tortillas with better overall acceptance and textural shelf life and a product with four times more soluble dietary fiber, 10% less starch and with higher amounts of limiting amino acids lysine and tryptophan. The upgraded amino acid balance significantly improved PDCAAS from 41% to 59% in the tortilla containing 10% SB.Significance and noveltySoybean bagasse is a viable option to increased fiber and protein quality in nixtamalized corn flour tortillas, with a positive impact on texture during shelf life and consumer acceptance.