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A retail marketplace survey showed that the oil of dry corn masa flour is typically quite oxidized (PV from 14.2 to 65.9 meq/kg). Rancidity of dry corn masa flours was greatest during summer and least during winter. The shelf-lives of two Mexican dry corn masa flours were studied, in which these flours were stored at 15, 25, 35, 45, and 55°C in two 23-wk storage periods. Lipid oxidation was evaluated by using peroxide value (PV), conjugated dienoic acids (CD), and sensory analyses of both flours and tortillas. Increased storage time significantly increased lipid oxidation (P 3) at P<1 %. Shelf-life of dry corn masa flour was 5.8 mo when stored at 25°C. A 10°C increase in temperature reduced the shelf-life of the flour by about one-half. Generally, CD and PV were poorly correlated with sensory scores of flours and tortillas. Thus, PV and CD were not good predictors of sensory detection of rancidity and consumer acceptability of dry corn masa flour.

Lipid oxidation in dry corn masa flour and strategies to improve shelf-life