Exploring the Impact of Milling on the Texture and Anthocyanin Preservation in Tortillas Made From Extruded Nixtamalized Blue Corn (Zea mays L.) Flour

IF 2.5 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2025-09-26 DOI:10.1111/jtxs.70044

Jesús Enrique Gerardo-Rodríguez, Mariela Menchaca-Armenta, Jesús Enrique Chan-Higuera, Beatriz Montaño-Leyva, Ana Irene Ledesma-Osuna, María Irene Silvas García, Nydia Estrellita Buitimea-Cantúa, Guadalupe Amanda López-Ahumada, Carlos Martín Enríquez-Castro, Armando Quintero-Ramos

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Abstract

The study of particle size is particularly important, as it influences the functional, textural, and physical properties of food products. This work evaluated the effect of milling extruded nixtamalized blue corn on anthocyanin content and tortilla texture. Blue corn was milled, conditioned with 0.3% lime at 25% moisture, and extruded at 90°C with a screw speed of 145 rpm. Extrudates were dried and milled using different mesh sizes (0.5, 0.8, 1.0, and 2.0 mm) to produce flours with fine and coarse particle sizes. Tortillas were machine-made and stored at room temperature for 48 h. The results showed that milling mesh size significantly affected the properties of masa and tortillas. Coarser flours (2.0 mm) led to improved tortilla texture, rollability, and higher anthocyanin retention during storage. These findings highlight the importance of milling and particle size selection in the manufacture of non-traditional tortillas to enhance their functional and textural quality.

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碾磨对膨化蓝玉米（Zea mays L.）制面饼质地及花青素保存的影响面粉

粒度的研究尤其重要，因为它影响食品的功能、质地和物理性质。本研究评价了碾磨膨化黑化蓝玉米对花青素含量和玉米饼质地的影响。蓝玉米被碾磨，加入0.3%石灰，25%水分，在90°C， 145转/分的螺杆转速下挤压。挤出物使用不同的粒度（0.5、0.8、1.0和2.0 mm）进行干燥和研磨，以生产细粒度和粗粒度的面粉。用机器制作玉米饼，在室温下保存48小时。结果表明，磨网尺寸对粉饼和玉米饼的性能有显著影响。较粗的面粉（2.0 mm）改善了玉米饼的质地，可卷曲性，并在储存过程中提高了花青素的保留率。这些发现强调了在非传统玉米饼的生产中，磨粉和粒度选择对提高其功能和质地质量的重要性。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing