Effect of High Moisture Maize Storage on Tortilla Quality

Autor:	J.A. Méndez-Albores, O.R.E. Preciado, Ernesto Moreno-Martínez, B.M.E. Vázquez, V.G. Arámbula, E.M. Mendoza
Rok vydání:	2003
Předmět:	Materials science Agronomy Moisture Nixtamalization Ultimate tensile strength Aflatoxin contamination Food science Water content Food Science
Zdroj:	Journal of Food Science. 68:1878-1881
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.2003.tb12346.x
Popis:	We evaluate the effect of high moisture content (MC) stored maize grain on tortilla quality and on the growth of toxigenic fungi. Maize with a MC of 18% was stored for 10, 15, and 20 d at 28 °C. The control seed was stored 20 d with a MC of 10.7% at 4 °C. The high MC grain and the control were processed using the traditional nixtamalization process. Storage conditions had a significant effect on tortilla quality parameters such as pH, color, tensile strength, cut force, viscosity peak, starch retrogradation (setback), and aflatoxin contamination. Tortillas produced with high MC grain presented a lower quality than those produced with low MC grain.
Databáze:	OpenAIRE
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