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Analytical Techniques for Understanding Nixtamalized Corn Flour: Particle Size and Functionality Relationships in a Masa Flour Sample¹

¹Journal Series No. 12738, Agricultural Research Division, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln. ²Research associate, research technician, and associate professor, respectively, Cereal/Oilseed Science and Technology Laboratory, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919. ³Corresponding author. 256 Food Industry Building, Lincoln, NE 68583-0919. Phone: 402-472-2814; Fax: 402-472-1693; E-mail: djackson@unlnotes.unl.edu

Instant masa flour finds extensive use in the food industry for making tortillas, taco shells, tamales, corn chips, and tortilla chips, and as an ingredient in extruded snacks. Due to lack of standard techniques for measuring masa functionality, processors and end-users use masa flour particle-size distribution and rheological characteristics in an attempt to predict its end use. In this study, a commercial masa flour sample was characterized by fractionating on the basis of particle size. Physicochemical and functional properties of masa flour fractions were investigated to establish structure-composition and functionality relationships. It was observed that Rapid Visco Analyser (RVA) pasting profiles of flour fractions and textural properties of dough prepared on rehydration were related to particle size, yet, upon regrinding, RVA profiles did not change as markedly as expected. Differences in RVA measurements of the sized fractions could not be explained on the basis of hydration rate or total starch content. It was concluded that masa dough textural and RVA characteristics may be influenced by the status of starch polymer structures formed during nixtamalization.