A novel, simple, economic and effective method for retarding maize tortilla staling
Jose Alvarez-Ramirez1, Samuel Garcia-Diaz2, Eduardo Jaime Vernon-Carter1
1Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Ciudad de México, Mexico.
Journal of the Science of Food and Agriculture
|February 14, 2018
Summary
Adding completely gelatinized nixtamalized maize flour (GMF) to masa reduces tortilla staling. This novel method improves masa properties and sensory characteristics, offering an economic solution for the food industry.
Area of Science:
- Food Science and Technology
- Material Science
Background:
- Maize tortilla staling is a significant challenge in food manufacturing and consumption.
- Developing effective anti-staling methods for maize tortillas is an active area of research.
Purpose of the Study:
- To introduce a novel, simple, and economical method to retard maize tortilla staling.
- To evaluate the impact of incorporating completely gelatinized nixtamalized maize flour (GMF) into masa formulations.
Main Methods:
- A new masa formulation was created by substituting water with GMF dispersion at 50, 100, and 150 g kg⁻¹.
- Physical, rheological, and structural properties of masa and tortillas were analyzed.
- Infrared spectroscopy and differential scanning calorimetry were used to assess starch retrogradation.
Main Results:
- Masa with GMF exhibited enhanced water retention and improved rheological properties.
- Tortillas produced had reduced firmness and delayed staling.
- Increased GMF content correlated with more pronounced anti-staling effects and structural changes in starch granules.
Conclusions:
- Completely gelatinized nixtamalized maize flour (GMF) acts as a self-hydrocolloid anti-staling agent.
- GMF effectively retards maize starch retrogradation, preserving masa and tortilla quality.
- This method offers a viable strategy to improve the shelf-life and sensory attributes of maize tortillas.
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