Effect of Nixtamalized Maize with Lime Water (Nejayote) on Rheological and Microbiological Properties of Masa

• Published in: Journal of food processing and preservation Vol. 41; no. 1; pp. np - n/a
• Main Authors: Valderrama‐Bravo, C., Domínguez‐Pacheco, F., Hernández‐Aguilar, C., Flores‐Saldaña, N., Villagran‐Ortíz, P., Pérez‐Reyes, C., Sánchez‐Hernández, G., Oaxaca‐Luna, A.
• Format: Journal Article
• Language: English
• Published: 01.02.2017
• Subjects: Bacteria; Dilution; Fusarium verticillioides; Lime; Maize; Masa; Penicillium; Rheological properties; Rhodotorula; Wastes; Zea mays; Mexico
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.12748

Nixtamalization process generates a large amount of waste called nejayote. The purpose of this research was to evaluate the microbiological and rheological properties of masa obtained from nixtamalized maize with nejayote at processing and 4 days after processing. Rheological parameters (elastic and viscous modulus) showed no significant difference between days 1 and day 4 for masa with 2:1 diluted nejayote. Microbiological analyses showed an increase in Fusarium verticillioides in masa with diluted nejayote 1:1 (water/full‐strength nejayote) at day 4. Penicillium aethiopicum showed no growth in masa with diluted nejayote 2:1 (water:full‐strength nejayote). Rhodotorula and bacteria showed higher growth in control masa for day 1 and 4, respectively. Masa with 2:1 diluted nejayote showed no bacterial growth at day 1, and the day 4 bacterial growth was lower than control masa. Hence, the microbiological quality of masa nejayote 2:1 was better than control masa, which could increase shelf‐life. Practical Applications A sub‐product of nixtamalization is nejayote, a highly polluting waste. During nixtamalization, a large amount of nejayote is produced; therefore, in Mexico it is important to propose reuse alternatives. Nejayote contains 2 g/100 g of dry solids, including pericarp, cellulose, hemicellulose, germ, proteins, calcium, endosperm and noncellulosic polysaccharides.