Alternative methods to produce fresh corn masa and tortillas /
Alternative laboratory methods to produce fresh corn mesa and tortillas were evaluated. White corn (Asgrow 951) was abrasively decorticated to remove 5% of its initial corn weight. The decorticated corn was cracked, sieved and blended to produced decorticated corn pieces. Decorticated corn and piece...
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| Format: | Thesis Book |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
1999.
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| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=733675911&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | Alternative laboratory methods to produce fresh corn mesa and tortillas were evaluated. White corn (Asgrow 951) was abrasively decorticated to remove 5% of its initial corn weight. The decorticated corn was cracked, sieved and blended to produced decorticated corn pieces. Decorticated corn and pieces were cooked and held with limited water and 0.7% lime. Cooking was done at different times in a boiling water bath (heating method). Decorticated corn and pieces were held for different times and temperatures. Nixtamals were stone-ground into masas and selected masas were processed into tortillas. Masas and tortillas prepared by the traditional nixtamalization method were used as control. Masas were evaluated for moisture, pH, color and subjective machinability. Three treatments from preliminary experiments were selected to produce tortillas on a pilot plant: decorticated corn pieces cooked for 4 min and held 1 hr at 90c̊; decorticated whole corn cooked for 8 min and held 1 hr at 90C̊; decorticated whole corn cooked for 12 min and held 15 hr at 60c̊. Masas produced using selected treatments (pilot plant scale) had very good machinability properties, compared to the control. Tortillas prepared using these treatments had acceptable texture (objective and subjective), flavor and aroma. compared to the control. Tortillas prepared by alternative methods were darker than the control, which might be due to the presence of corn pericarp which contains phenolic compounds that are very sensitive to pH and affect color, especially during alkaline processing. The color of the tortillas was still acceptable (personal evaluation). Flavor and aroma of tortillas prepared by either alternative or traditional methods were similar, according to a trained sensor panel. The best treatment was the decorticate corn cooked for 8 min and held for 1hr at 90C̊. The use of these alternative methods can reduce dry matter losses, eliminate wastewater, reduce processing time and may reduce energy costs. These experiments suggest that decorticated of corn to partially remove the period follows by cooking the decorticated com in limits water containing 0.7% lime can be used to produce nixtamalized com frauds similar to products from traditional nixtamalization process. |
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| Item Description: | Vita. "Major Subject: Food Science and Technology". |
| Physical Description: | xvi, 113 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilm Inc. |
| Bibliography: | Includes bibliographical references (leaves 108-112). |