ADDITION OF NIXTAMALIZED CORN FLOUR TO FRESH NIXTAMALIZED CORN MASA. EFFECT ON THE TEXTURAL PROPERTIES OF MASA AND TORTILLA
The effect of addition of nixtamalized corn flour (HMN) to fresh nixtamalized corn masa (MFMN) over the textural properties of masa and tortilla was studied. The HMN levels were 10, 30 and 50%. The tests conducted were: texture profile at different levels of apparent relative strain (2, 10, 25 and 40%), hardness by penetration and adhesiveness in masa; rollability and extensibility in tortilla. All tests were conducted using a Texture Analyser TAX T2 texturometer. The apparent relative deformation (DRA) level influenced the manifestation of textural properties of masa and the pattern of change of these by effect of the added concentration of HMN. The MHMN was harder and resilient and displayed grater instantaneous elastic recovery, compared with the MFMN. With 25 and 50% of DRA, all masas were less elastic, resilient and cohesive and harder. When masa was evaluated at the lowest level of DRA, the addition of 30% of HMN to MFMN increased hardness, resilience and elasticity (instantaneous and total). With the highest level of DRA this mixture exhibited less cohesiveness, resilience and total elasticity. The incorporation of 30% of HMN to MFMN decreased adhesive properties. The changes in the textural properties of MHMN due to incorporation of HMN did not show significant differences in extensibility and rollability after 24 h of resting. We proposed to carry out tests in tortilla with greater times of storage and perform other tests like bending and one dimension extensibility in order to explore if they are more sensible to detect changes in tortilla texture caused by addition of HMN
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