Physiochemical Changes of Starch During Maize Tortilla Production

• Published in: Die Stärke Vol. 51; no. 5; pp. 173 - 177
• Main Authors: Campus-Baypoli, Olga Nydia, Rosas-Burgos, Ema Carina, Torres-Chávez, Patricia Isabel, Ramírez-Wong, Benjamín, Serna-Saldívar, Sergio Othón
• Format: Journal Article
• Language: English
• Published: Weinheim WILEY-VCH Verlag GmbH 01.05.1999; WILEY‐VCH Verlag GmbH; Wiley-VCH
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Viscosity; Bakery product; Biochemical analysis; Organoleptic properties; Tortilla; Resistant starch; Experimental study; Corn starch; X ray diffraction; Texture; Traditional food stuff; Optimization; Storage; Manufacturing process; Cereal product; Dough; Microscopic structure; Water absorption; Thermal analysis; Physicochemical properties
• ISSN: 0038-9056; 1521-379X
• DOI: 10.1002/(SICI)1521-379X(199905)51:5<173::AID-STAR173>3.0.CO;2-B

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.