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Characterization of Water State in Masa with Different Additives

¹Dept. of Food Science & Technology, Ohio State University, 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210-1007. ²Robertet Flavors, P.O. Box 6840, Piscataway, NY 08855-6840. ³Previous address: Dept. of Food Science & Technology, Ohio State University, 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210-1007. ⁴Corresponding author. Phone: +1-614-247-7696. Fax: +1-614-292-0218. E-mail address: vodovotz.1@osu.edu

Carboxymethyl cellulose (CMC) is added to tortillas to maintain a pliable texture during storage. A need exists to optimize or replace CMC in masa and tortilla manufacturing with cheaper yet adequate alternatives. Change in water distribution upon gum addition may be key to understanding stability of cooked masa. Therefore, the objective of this study was to characterize the state and distribution of water in masa systems containing two types of CMC and guar gum. Masa was mixed with 10% (1% in viscosity measurements) of different gums (either one of two CMCs varying in viscosity or guar) then hydrated to 50% moisture content. Viscosity, water holding capacity (WHC), total moisture content (TGA) as well as “freezable” (FW) and “unfreezable” (UFW) water (DSC) of all samples were obtained and compared. Viscosity measurements indicated guar gum may provide a good substitution for high viscosity CMC. The two water measurements, WHC and UFW, differed as to the effect of viscosity on water entrapment. WHC represented the short-term imbibing of gums, while UFW indicated how the hydrocolloids responded in masa given full hydration time. UFW in guar gum was lower than in medium viscosity CMC. These initial results indicate that guar gum may prove a good substitute for CMC in masa applications.