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Instant flour from red and blue nixtamalized maize: Production and textural properties of tortilla

Journal of Food Processing and Preservation, ISSN: 1745-4549, Vol: 39, Issue: 1, Page: 38-46
2015
  • 6
    Citations
  • 0
    Usage
  • 25
    Captures
  • 0
    Mentions
  • 0
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    6
    • Citation Indexes
      6
  • Captures
    25

Article Description

Native pigmented maize (Zea maysL.) landraces are of interest because of their nutritional qualities, nutraceutical and antioxidant components. The aim of this study was to evaluate pigmented maize grown in three towns of Federal District's agricultural area in order to determine their potential to elaborate nixtamalized pigmented maize flour (NPMF). Physical properties of the kernel and NPMFs were evaluated and compare with official norms. Textural analysis of fresh dough, and fresh and refrigerated tortillas were carried out. Results showed that even though the kernel's characteristics do not attain industrial quality standards, it may still produce flour suitable for the preparation of moldable dough. Significant differences in the water absorption index and subjective water absorption capacity between flours determined differences in textural parameters of tortilla. The extensibility of red fresh tortilla were similar to white tortillas and were significantly different to blue tortillas. Therefore red maize is recommended for nixtamalized corn flour industry.

Bibliographic Details

Carlos Jiménez-Pérez; Gerardo Ramírez-Romero; Sara Hirán Morán-Bañuelos

Hindawi Limited

Agricultural and Biological Sciences; Chemistry; Chemical Engineering

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