Efecto del tamaño de partícula y del contenido de amilosa en la textura de tamales elaborados con mezclas de maíz (<em>Zea mayz</em>), triticale (<em>X. Triticosecale Wittmack</em>) y arroz (<em>Oryza sativa</em>)
Effect of particle size and amylose content on tamales’ texture elaborated with corn (<em>Zea mayz</em>), triticale (<em>X. Triticosecale Wittmack</em>) and rice (<em>Oryza sativa</em>) blends.
Abstract
Objective: The present study evaluated the partial substitution of nixtamalized corn flour with triticale and rice flour and the effect on tamales’ texture using ten mixtures of these flours. Methodology: Hardness, adhesiveness, cohesiveness and gumminess were evaluated on tamales and particle size and amylose content were evaluated on the different flours used in their elaboration. Results: It was observed that rice tamales tend to be harder than corn and triticale tamales. As rice flour increased, hardness increased as well and with the increase of triticale, adhesiveness increased too. Corn flour produces tamales with intermediate hardness and adhesiveness. Regarding particle size, triticale flour was the biggest followed by corn and then rice flour. Rice had the highest amylose content followed by corn and finally triticale. Limitations: Although the study verifies the possibility of producing tamales with other cereals than corn and at the same time shows the influence of different cereal flours on the texture of tamales, it is necessary to deepen into the relation between the ingredients that built tamales matrix, particularly the protein fraction. Conclusions: Tamales’ hardness is related to the contribution of each cereal content as an individual component. Smaller and more homogeneous particle size flours produce harder and more adhesive tamales. The relation amylose content-hardness shows a strong influence of this component on the texture of tamales.Keywords:
contemporary food, nixtamalization, flour blends, texture profile analysis, steam baked productsAbstract
Objective: The present study evaluated the partial substitution of nixtamalized corn flour with triticale and rice flour and the effect on tamales’ texture using ten mixtures of these flours. Methodology: Hardness, adhesiveness, cohesiveness and gumminess were evaluated on tamales and particle size and amylose content were evaluated on the different flours used in their elaboration. Results: It was observed that rice tamales tend to be harder than corn and triticale tamales. As rice flour increased, hardness increased as well and with the increase of triticale, adhesiveness increased too. Corn flour produces tamales with intermediate hardness and adhesiveness. Regarding particle size, triticale flour was the biggest followed by corn and then rice flour. Rice had the highest amylose content followed by corn and finally triticale. Limitations: Although the study verifies the possibility of producing tamales with other cereals than corn and at the same time shows the influence of different cereal flours on the texture of tamales, it is necessary to deepen into the relation between the ingredients that built tamales matrix, particularly the protein fraction. Conclusions: Tamales’ hardness is related to the contribution of each cereal content as an individual component. Smaller and more homogeneous particle size flours produce harder and more adhesive tamales. The relation amylose content-hardness shows a strong influence of this component on the texture of tamales.Keywords:
contemporary food, nixtamalization, flour blends, texture profile analysis, steam baked productsDownloads
References
Amaya, A. y Peña R. J. (1991). Triticale industrial quality improvement at CIMMYT: past, present and future. Estado de México, México: CIMMYT Staff Publications Collection.
Cornell, J. A. (1990). Experiments with mixtures. Designs, models and the analysis of mixture data. San Francisco, CA. USA: John Wiley y Sons.
Cruz-Vázquez, C., Villanueva-Carvajal, A., Estrada-Campuzano, G. y Dominguez-Lopez, A. (2019). Tamales texture properties as a function of corn endosperm type. International Journal of Gastronomy and Food Science, 16, 1-8. DOI: http://doi.org/10.1016/j.ijgfs.2019.100153
Epstein, J., Morris, C. F. y Huber, K. C. (2002). Instrumental texture of white salted noodles prepared from recombinant inbred lines of wheat differing in the three granule bound starch synthase (Waxy) genes. Journal of Cereal Science 31, 51-63. DOI: http://doi.org/1016/jcrs.2001.0412
Figueroa-Cárdenas, J. D. et al. (2016). Effect of processing procedure on the formation of resistant starch in tamales. Starch-Starke. 68, 1-8. http://doi.org/10.1002/star.201600091
Galicia, L. et al. (2012). Protocolos de laboratorio 2012 CYMMIT. Estado de México, México: CIMMYT 43-45. Recuperado de https://repository.cimmyt.org/xmlui/bitstream/handle/10883/1349/97125.pdf
Gamboa, L., García, M. y Tablante, L. (2012). Evaluación nutricional y sensorial de arepas a base de harinas de maíz blanco (zea mays l.) yuca dulce (Manihot esculenta Crantz) enriquecidas con texturizado de proteína de soya (Glycine max). Saber. Revista Multidisciplinaria del Consejo de Investigación de la Universidad de Oriente, 24(2), 185-190. Recuperado de http://www.redalyc.org/articulo.oa?id=427739448008
Gironella De’Angeli, A., De’Angeli, G. (2011). Larousse de la comida mexicana (2011) México D. F.: Larousse ediciones.
Hoyer, D. (2008). Tamales. Leyton, Estados Unidos: Gibbs Smith Publisher. Recuperado de http://www.gibbs-smith.com
Huang, Y. C. y Hsi-Mei Lai, H. M. (2010). Noodle quality affected by different cereal starches. Journal of Food Engineering 97, 135-143. DOI: http://doi.org/1016/j.jfoodeng.2009.10.002
Mariscal-Moreno R. et al. (2017). Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales. Journal of Food Science, 82(5), 1110-1115. DOI: http://doi.org/10.1111/1750-3841.13703
Miranda-Osornio, A. (2011). Un tamal para el recreo. Culinaria, 2, 75-83. Recuperado de http://web.uaemex.mx/Culinaria/dos_ne/rec_01.pdf
Mora-Escobedo R., Osorio-Díaz P., García-Rosas M. I., Bello-Pérez A. y Hernández-Unzón H. (2004). Changes in selected nutrients and microstructure of white starch quality maize and common maize during tortilla preparation and storage. Food Science and Technology International, 10, 79-87. DOI: http://doi.org/10.1177/1082013204043885 Paredes-López O, Guevara, F. y Bello-Pérez, L. A. (2009). La Nixtamalización y el valor Nutritivo del Maíz. Revista Ciencias, UNAM, 92, 60-70. Recuperado de http://revistaciencias.unam.mx/pt/41-revistas/revista-ciencias-92-93/205-la-nixtamalizacion-y-el-valor-nutritivo-del-maiz-05.html
Pérez-Soto, E., Soto-Simental, S. Güemes-Vera, N., González-Montiel, L. (2016). Aceptabilidad de tamales elaborados con diferentes sustitutos de manteca de cerdo. Investigación y Desarrollo en Ciencia y Tecnología de Alimentos, 1(1), 626-630. Recuperado de https://www.researchgate.net/publication/303520272_ACEPTABILIDAD_DE_TAMALES_ELABORADOS_CON_DIFERENTES_SUSTITUTOS
Peña, R. J. y Amaya, A. (1992). Milling and breadmaking properties of wheat triticale grain blends. Journal of the Science of Food and Agriculture, 60, 483-487. DOI: https://doi.org/10.1002/jsfa.2740600413
Rodríguez-Huezo, M. E. et al. (2017). Effect of Fat Type on Starch and Protein Digestibility of Traditional Tamales. DOI: https://doi.org/10.1002/star.201700286
Rooney, L. W., Serna-Saldivar, S. O. (2003). Food use of whole corn and dry-milled fractions. En P. J. White y L. A. Johnson (2003). Corn: Chemistry and Technology. 2ª ed. Inc. St. Paul, Minnesota, USA: American Association of Cereal Chemists, 495-536.
Sahai, D., Buendia, M. O y Jackson, D. S. (2001). Analytical Techniques for Understanding Nixtamalized Corn Flour: Particle Size and Functionality Relationships in a Masa Flour Cereal Chemistry 78(1), 14-18. DOI: https://doi.org/10.1094/cchem.2001.78.1.14
Staller, E. J., Tykot, R. H., Benz, F. B. (2010). Histories of Maize in Mesoamerica, Multidisciplinary Approaches. Oxon, USA: Routledge.
Villela, S. (2016). El huauhtli sagrado. Los tamales tzoalli entre los nahuas de Guerrero. Arqueología Mexicana, 148, 46-53. Recuperado de https://arqueologiamexicana.mx/mexico-antiguo/el-huauhtli-sagrado-los-tamales-tzoalli-entre-los-nahuas-de-guerrero
Published
How to Cite
Issue
Section
Para que sean publicados artículos, ensayos y reseñas críticas en Estudios Sociales, la revista debe contar con la aceptación de parte de los autores/autoras de las condiciones siguientes:
1. Los autores conservan los derechos de autor y ceden a la revista el derecho de la primera publicación del trabajo registrado bajo la licencia de Creative Commons Reconocimiento-NoComercial (CC-By-NC) que permite a terceros utilizar lo publicado, siempre y cuando mencionen la autoría del trabajo y a la primera publicación en esta revista.
2. Los autores pueden realizar otros acuerdos contractuales independientes y adicionales para la distribución no exclusiva de la versión del artículo publicado en esta revista (por ejemplo: incluirlo en un repositorio institucional o publicarlo en un libro) siempre y cuando indiquen, claramente, que el trabajo se publicó por primera vez en esta revista.
