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Effect of High Moisture Maize Storage on Tortilla Quality
Author(s) -
MéndezAlbores J.A.,
Arámbula V.G.,
Vázquez B.M.E.,
Mendoza E.M.,
Preciado O.R.E.,
MorenoMartínez E.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb12346.x
Subject(s) - aflatoxin , moisture , retrogradation (starch) , food science , water content , starch , grain quality , warehouse , agronomy , chemistry , materials science , biology , composite material , geotechnical engineering , amylose , engineering , marketing , business
We evaluate the effect of high moisture content (MC) stored maize grain on tortilla quality and on the growth of toxigenic fungi. Maize with a MC of 18% was stored for 10, 15, and 20 d at 28 °C. The control seed was stored 20 d with a MC of 10.7% at 4 °C. The high MC grain and the control were processed using the traditional nixtamalization process. Storage conditions had a significant effect on tortilla quality parameters such as pH, color, tensile strength, cut force, viscosity peak, starch retrogradation (setback), and aflatoxin contamination. Tortillas produced with high MC grain presented a lower quality than those produced with low MC grain.