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Physicochemical, thermal, and rheological properties of nixtamalized blue-corn flours and masas added with huitlacoche (Ustilago maydis) paste

Author:
Amador-Rodríguez, Karla Yuritzi, Pérez-Cabrera, Laura Eugenia, Guevara-Lara, Fidel, Chávez-Vela, Norma Angélica, Posadas-Del Río, Francisco Aníbal, Silos-Espino, Héctor, Martínez-Bustos, Fernando
Source:
Food chemistry 2019 v.278 pp. 601-608
ISSN:
0308-8146
Subject:
Ustilago zeae, adhesion, cohesion, color, corn, flour, industrialization, masa, nixtamalization, viscosity, water uptake
Abstract:
The aim of this work was to evaluate the effect of the addition of huitlacoche paste to nixtamalized blue-corn flours (NBCF) on the physicochemical, thermal, and rheological properties of masas. Raw blue maize was nixtamalized (hydrothermal alkalinized process), then was wet-milled in a stone mill, masa was dehydrated, pulverized and sieved to obtain NBCF; commercial nixtamalized blue-corn flour (CNBCF) was used as a control. Huitlacoche paste in concentrations of 3, 6, 9, 12, 15, and 18% was added to nixtamalized flours. Characteristics of the blue grain showed its great effects on water absorption, viscosity, and masa cohesiveness; the addition of huitlacoche significantly influenced adhesiveness, water-absorption, color, and the rheological properties (p < 0.05). Values between 0.03 and 0.083 kg-force resulted in masas with optimal adhesiveness. The inclusion of huitlacoche paste can be achieved with a maximal addition of 9% in NBCF for an industrial process and could comprise a new industrialization alternative.