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

• Published in: Food chemistry 2019-04, Vol.278, p.601-608
• Main Authors: 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
• Format: Article
• Language: English
• Subjects: Blue corn; Color; Flour - analysis; Huitlacoche paste; Masas; Nixtamalization; Rheology; Solubility; Ustilago - growth & development; Viscosity; Water - chemistry; Zea mays - chemistry; Zea mays - metabolism
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.11.008

•The addition of huitlacoche paste to nixtamalized blue-corn flours (NBCF) affected the properties of masas.•The physicochemical, thermal, and rheological properties of blue corn masas added with huitlacoche paste were measured in masas and nixtamalized flours.•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. 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