Physiochemical Changes of Starch During Maize Tortilla Production
Olga Nydia Campus-Baypoli, Ema Carina Rosas‐Burgos, Patricia Isabel Torres‐Chávez, Benjamin Ramírez‐Wong, Sergio O. Serna‐Saldívar
Starch - Stärke
Abstract
The physiochemical changes of starch in maize tortillas and their intermediate products commercially processed by the traditional way have been determined. Samples of maize, nixtamal, dough or masa, tortilla and nejayote (steep liquor) were analyzed. The samples were assayed for water absorption index (WAI), resistant starch (RS), X-ray diffraction patterns, viscosity and with Differential Scanning Calorimetry (DSC). Enthalpy of fusion (ΔH), initial temperature (To) and transition temperature (Tp) of gelatinization were obtained from DSC curves. Resistant starch contents increased as the products advanced in the process. Significant differences (p > 0.05) in the fusion enthalpy values of maize, nixtamal and masa could not be found. X-ray diffraction patterns of maize, nixtamal and masa did not show significant changes; however, when masa was transformed into tortillas there was a large loss in crystallinity. The viscoamylograph peak viscosities increased from maize to masa and decreased drastically in tortillas. The data showed that the tortilla baking stage caused the most pronounced changes in starch.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
viscoamylograph peak viscosities increase from maize to masa
“The viscoamylograph peak viscosities increased from maize to masa and decreased drastically in tortillas.”
maize tortilla production increases resistant starch content
“Resistant starch contents increased as the products advanced in the process.”
viscoamylograph peak viscosities decrease in tortillas
“The viscoamylograph peak viscosities increased from maize to masa and decreased drastically in tortillas.”