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

Authors

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

Published in

Journal of texture studies. Volume 56. Issue 5. Pages e70044.

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.

PMID:
41013954
Bibliographic data and abstract were imported from PubMed on 27 Sep 2025.

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