Note. Effect of Nixtamal Degermination on Some Physical Properties of Corn Masa and on Sensory Characteristics of Corn Tortillas

• Published in: Food science and technology international Vol. 7; no. 4; pp. 363 - 367
• Main Authors: Vidal-Quintanar, R. L., Love, J. A., Johnson, L. A.
• Format: Journal Article
• Language: English
• Published: Thousand Oaks, CA Sage Publications 01-08-2001; Sage
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; tortillas; degermination; nixtamal; corn; sensory analysis; Texture analysis; Physical dressing; Chemical treatment; Nixtamalization; Quality; Tortilla; Sensory analysis; Cereal flour; Corn flour; Degermination
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1106/UEGV-WMC1-DAF2-UX9H

Laboratory-made, whole and degermed corn masa flours (DCM) at 50 and 100% levels were prepared to determine the effects of germs on physical properties and sensory characteristics of masa and corn tortillas. DCM flours were finer in particle size than whole dry masa flour. Whiteness of dry masa flours, calculated as total color difference, increased with degerming. Removal of germs did not modify the dough adhesiveness or the rollability and typical flavor of corn tortillas. The 100% degermed tortillas were significantly more chewy and firm than the whole nixtamal tortilla based on sensory evaluation. Therefore, nixtamal degermination could not be considered as a process to reduce off-odors of stored corn masas.