Cereal Chem 59:279 - 284.  |  VIEW ARTICLE
Corn Tortillas: Evaluation of Corn Cooking Procedures.

M. N. Khan, M. C. DesRosiers, L. W. Rooney, R. G. Morgan, and V. E. Sweat. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Corn was cooked by a traditional village method, a simulated commercial method, and a pressure-cook method. For each method, corn was undercooked, optimally cooked, and overcooked. Properties of cooked corn (nixtamal), masa, and tortillas were evaluated. Nixtamal was forced through a stainless steel cone and die shear cell, and the response was measured with the Instron Universal Testing Machine. Texture, color, and acceptability of tortillas made by the traditional methods were superior to those made from the commercial and pressure-cook methods. The pressure-cook method produced sticky masa and pale white, undesirable tortillas. Tortillas from the commercial method were least desirable, having grainy texture, dark color, and poor rollability. The traditional method produced the greatest loss of dry matter from the grain. The pressure-cook method produced a greater loss of dry matter than the commercial method. Amylograph peak viscosity, particle size of masa, and moisture content of nixtamal and masa were related to cooking method and time. Both nixtamal shear force and tortilla texture evaluated with the Instron were positively correlated. This indicated that the cone and die shear cell used with the Instron might be a potentially useful method of measuring completeness of cooking. The feasibility of developing such a method is discussed.