Laboratorio de Biotecnología de Alimentos, Instituto Tecnológico El Llano Aguascalientes, Km 18 carr. Ags.-S.L.P., El Llano, Ags. C.P. 20330, Mexico.
Centro de Ciencias Agropecuarias, Universidad Autónoma de Aguascalientes, Jesús María s/n, Ags., Mexico.
Food Chem. 2019 Apr 25;278:601-608. doi: 10.1016/j.foodchem.2018.11.008. Epub 2018 Nov 2.
The aim of this work was to evaluate the effect of the addition of huitlacoche paste to nixtamalized blue-corn flours (NBCF) on the physicochemical, thermal, and rheological properties of masas. Raw blue maize was nixtamalized (hydrothermal alkalinized process), then was wet-milled in a stone mill, masa was dehydrated, pulverized and sieved to obtain NBCF; commercial nixtamalized blue-corn flour (CNBCF) was used as a control. Huitlacoche paste in concentrations of 3, 6, 9, 12, 15, and 18% was added to nixtamalized flours. Characteristics of the blue grain showed its great effects on water absorption, viscosity, and masa cohesiveness; the addition of huitlacoche significantly influenced adhesiveness, water-absorption, color, and the rheological properties (p < 0.05). Values between 0.03 and 0.083 kg-force resulted in masas with optimal adhesiveness. The inclusion of huitlacoche paste can be achieved with a maximal addition of 9% in NBCF for an industrial process and could comprise a new industrialization alternative.
本工作旨在评估添加玉米黑粉菌糊到蒸煮过的蓝玉米粉（NBCF）对玉米面团的物理化学、热学和流变特性的影响。将生蓝玉米进行蒸煮（湿热碱化处理），然后用石磨湿磨，将玉米面团脱水、粉碎和过筛以获得 NBCF；使用商业蒸煮过的蓝玉米粉（CNBCF）作为对照。将玉米黑粉菌糊以 3、6、9、12、15 和 18%的浓度添加到蒸煮过的面粉中。蓝玉米的特性对吸水率、粘度和玉米面团的粘性有很大影响；玉米黑粉菌的添加显著影响了粘性、吸水率、颜色和流变特性（p < 0.05）。在 0.03 到 0.083 kg-force 之间的值会产生具有最佳粘性的玉米面团。在 NBCF 中，玉米黑粉菌糊的最大添加量可以达到 9%，这对于工业加工来说是一种新的选择。
