PROPERTIES OF COMMERCIAL NIXTAMALIZED CORN FLOURS

Commercial nixtamalized corn flours (NCF) for table tortillas, tortill a chips, corn chips, and taco shells were collected and analyzed for t heir physical, chemical, and pasting properties. Significant variabili ty among most properties of flours for same application both from same or different manufacturers was found. In general, particle sizes of N CF for fried products were larger and more widely distributed than wer e those for table tortillas. Pigmentation of NCF labeled with same col or exhibited differences in intensity of color components. The pH of N CF ranged from 5.5 to 8.8. In general, NCF for table tortillas contain ed more soluble solids and had lower ratios of gel solids/soluble soli ds than those for fried products. The gel solids of NCF for table tort illas had higher water-holding capacity than did those for tortilla ch ips. NCF for tortillas showed the sharpest RVA viscosity peaks. Signif icant correlations between particle size, water absorption indices, an d RVA pasting properties were found. Monitoring the physical, water ab sorption, and pasting characteristics of NCF is fundamental for a qual ity control program. Testing and adjustment of processing parameters a re recommended before mass production of tortillas or fried products t o ensure optimum quality characteristics.