Role of oil on physical properties of corn masa flours and sensory characteristics of corn tortillas

This study was conducted to evaluate the effect of oil on physical properti es of corn masa and sensory of tortillas. Oil from commercial and lab-made whole dry corn masa (DCM) was extracted with hexane. Both flours were recon stituted with 2, and 4% w/w of commercial corn oil, to have 50 and 100%:, o il reconstituted flours. These levels of reconstitution were to determine t he impact of oil on dough properties and sensory characteristics of corn to rtillas. The sensory analysis of both types of flours showed the same patte rns. The absence of oil did not affect dough stickiness or tortilla rollabi lity. But, low content of oil did adversely and significantly (p <0.05) aff ect the typical corn tortilla flavor. Presence of oil significantly, improv ed tortilla firmness and chewiness.