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Influence of Hymenaea courbaril gum as a new additive on nixtamalized flour properties and quality of tortilla
Author(s) -
CalderónPeralta Cinthya Vanessa,
JiménezHernández Javier,
MaldonadoAstudillo Yanik Ixchel,
FloresCasamayor Verónica,
ArámbulaVilla Gerónimo,
Salazar Ricardo
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12525
Subject(s) - food science , xanthan gum , carboxymethyl cellulose , chemistry , starch , absorption of water , maltodextrin , botany , materials science , organic chemistry , rheology , spray drying , biology , composite material , sodium
Hymenaea courbaril seed xyloglucan was obtained and characterized by X‐ray diffraction, Fourier transform infrared (FTIR) spectroscopy, thermal stability, and moisture adsorption. In addition, the effect of the addition of H. courbaril gum (HCG) (0.3, 0.6, and 0.9 g/100 g) on nixtamalized corn flour (NCF) and its influence on tortilla quality were analyzed. The effect of carboxymethyl cellulose (CMC) and xanthan gum (XAG) was also analyzed for comparison purposes. Supplementation of NCF with HCG significantly increased peak viscosity, gelatinization enthalpy, and the water absorption of NCF as well as tortilla yield. Thus, HCG could be used as a substitute for CMC or XAG to improve the functional properties of NCF. The tortillas became more flexible when gums were added, the largest effect was produced by HCG followed by XAG. SEM images revealed a protective effect of either HCG or XAG on the starch destruction during tortilla cooking. Practical applications Gums are frequently used for improving the texture and structure of foods in general. Carboxymethyl cellulose and xanthan gum are frequently used in food applications. The use of new materials to replace popular gums is of significant importance to create new food products and improve food quality in the food industry. In this article, we report the effect of the supplementation of Hymenaea courbaril gum on nixtamalized corn flour and its influence on tortilla quality. The results obtained suggest that H. courbaril gum has perspectives as a tortilla improver. This is of utmost importance, because it provides the food manufacturer with information of which hydrocolloid is more likely to achieve a better product under a wider range of processing conditions.