EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS

ABSTRACT Whole white corn was ground, and lime, water and xylanase enzyme (0.05, 0.075 or 0.1% w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized corn flour (ENCF), which was used to make tortillas. The water absorption index and water absorption capacity (WAC) o...

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Bibliographic Details
Published in:Journal of food process engineering 2013-04, Vol.36 (2), p.179-186
Main Authors: PLATT-LUCERO, L.C., RAMÍREZ-WONG, B., TORRES-CHÁVEZ, P.I., LÓPEZ-CERVANTES, J., SÁNCHEZ-MACHADO, D.I., CARVAJAL-MILLAN, E., MARTÍNEZ-BUSTOS, F., QUINTERO-RAMOS, A., MORALES-ROSAS, I.
Format: Magazinearticle
Language:English
Subjects:
Corn
Enzymes
Extrusion
Flour
Grounds
Masa
Texture
Xylanase
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Summary:ABSTRACT Whole white corn was ground, and lime, water and xylanase enzyme (0.05, 0.075 or 0.1% w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized corn flour (ENCF), which was used to make tortillas. The water absorption index and water absorption capacity (WAC) of the corn flours were determined. Viscoelastic characteristics were determined in corn masa made of extruded nixtamalized flours. Tortillas were made, and determination of moisture content and texture (cutting force and rollability) during storage was carried out. Furthermore, tortillas were evaluated by sensory evaluation. The flours containing xylanase showed significantly higher WAC (P 
ISSN:0145-8876
1745-4530
DOI:10.1111/j.1745-4530.2011.00667.x