Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

• Published in: Food science and technology international Vol. 7; no. 4; pp. 355 - 361
• Main Authors: Soto-Mendívil, E. A., Vidal-Quintanar, R. L.
• 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; fiber; corn; hulls; texture; tortillas; nixtamalization; muffins; cookies; sensory analysis; Bakery product; Heat treatment; Chemical treatment; Cereal product; Nixtamalization; Quality; Tortilla; Sensory analysis; Corn by product; Dietary fiber; Flavor; Texture
• ISSN: 1082-0132; 1532-1738
• DOI: 10.1106/015N-JDX2-3HJD-DRWG

Texture and acceptability of tortillas and muffins prepared with 20, 25, and 30% (w/w) and cookies with 15, 22, and 30% (w/w) of nixtamalized corn hulls (NCH), as substitution for flour were evaluated. With up to 25% of substitution the three products were well-accepted by the sensory panel. Texture, flavor, and chewiness were the leading characteristics in the products. The dough stickiness was not affected by NCH (p< 0.05), but tortillas became less rollable as the level of NCH substituted increased. NCH gives an excellent performance in tortillas, muffins, and cookies and 20–25% of NCH is a feasible level of substitution.