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Selective Nixtamalization of Fractions of Maize Grain (Zea mays L.) and Their Use in the Preparation of Instant Tortilla Flours Analyzed Using Response Surface Methodology

¹CICATA-IPN, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada. Legaria 694, CP 11500, México, DF. ²Corresponding author. E-mail: sancruz@prodigy.net.mx. Phone/Fax: (52)55-57296300 ext. 67769 / 555575103. ³Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Apdo. Postal 1-798, CP 76001, Querétaro, Qro., Mexico.

Using a continuous decorticating machine, white dent corn was efficiently separated, after brief steeping in water, into two fractions: the first (12.5%) consisting mainly of pericarp, germ, and tip cap (PGT); the second (87.5%) consisting of endosperm. Nixtamalization of the maize fractions in the presence of 0.6% (w/w) lime caused an increase in the hot-paste viscosity at 90°C, while nixtamalization of PGT at lime inputs <0.6% (w/w) resulted in decreased viscosity. Three domains were found for the viscosity of nixtamalized endosperm at 90°C: lower concentrations of lime (< 0.15%, w/w) resulted in lower viscosity values; increased lime (0.15% – <0.3%, w/w) increased the viscosity values; and a lime concentration of 0.3% (w/w) resulted in a lower viscosity value. The response variables (water absorption index, water solubility index, initial viscosity, and viscosity at 90°C for nixtamalized PGT, and compression force and compression area of tortillas) indicated that the mathematical models fit the experimental data and the variance of the models was highly significant. Tortillas of good functional characteristics similar to tortillas produced by the traditional process were obtained when 5% nixtamalized fractions of PGT were blended with 95% nixtamalized endosperm.