Evaluation of nixtamalization temperature and adding nejayote solids on textural and color properties of dough and tortillas

Nixtamalization is a traditional preparation process in which dried corn kernels are cooked ($\sim$ 90°C) and steeped (up to 12 h) in a lime solution. The kernels are drained and rinsed to remove the outer pericarp cover and milled and kneaded to produce dough, from which several products, among them, tortillas are obtained. Nixtamalization provides adequate texture to tortillas, but it requires a high energy input and releases a considerable volume of waste effluent (called nejayote). This work explored modifying the nixtamalization process temperature (60 °C instead of 90 °C) and the addition of nejayote solids to maize dough, and the effect on the textural and color properties of the dough and tortillas. It was observed that after nixtamalization at 60 °C the textural properties of corn products did not show a significant difference compared to those at 90 °C. Regarding the addition of nejayote solids, the textural and color properties of the dough and tortillas were not modified, neither at 60 nor at 90 °C, obtaining products with the same attributes as the commercial counterparts. This study may contribute to considerable energy savings in the process and to decrease in solids of the waste effluents.

Keywords: corn, dough, nejayote, nixtamalization, tortilla.