Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life
Main Article Content
Keywords
fungal contamination, lime purity, sensory attributes of tortillas, heavy metals
Abstract
Lime is an essential component of the nixtamalization process and influences several aspects of tortilla quality. The objective of this study was to evaluate the effect of six commercial limes of different purities on the quality of tortillas made from white and blue corn. The content of Ca(OH)2 and heavy metals in the limes, color, pH and calcium content in the tortillas, acceptability by attributes and shelf life were determined. Limes with lower levels of Ca(OH)2 fell below the standard specifications and exceeded the limits for heavy metals such as arsenic (6.6 and 7.3 mg kg-1) and lead (2.4 mg kg-1). Tortillas made with the highest purity lime had a higher pH (white > 8.1, blue > 7.3), saturation index (white > 21.6, blue > 5.7), calcium content (white > 200, blue > 176 mg 100 g-1) and lower luminosity. Moreover, these limes imparted better organoleptic characteristics to the tortillas, which led to a higher preference among the panelists. The purity of the lime is a key factor in improving the quality and safety of the tortilla, so countries that are beginning to adopt the nixtamalization process using lime should pay particular attention to the purity of the lime used in their processes, as it modifies the characteristics of the final product. In addition, manufacturers of lime for food use must guarantee high purity in order to obtain a safe, high quality food product.
References
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https://agrociencia-colpos.org/index.php/agrociencia/article/view/1245
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Santiago-Ramos, D., Figueroa-Cárdenas, J. de D. and Véles-Medina, J.J., 2018. Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources. Food Chemistry 248: 21–28. https://doi.org/10.1016/j.foodchem.2017.12.041
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Sefa-Dedeh, S., Cornelius, B., Amoa-Awua, W., Sakyi-Dawson, E. and Afoakwa, E.O., 2004. The microflora of fermented nixtamalized corn. International Journal of Food Microbiology 96: 97–102. https://doi.org/10.1016/S0168-1605(03)00114-4
Serna-Saldivar, S.O., 2021. Understanding the functionality and manufacturing of nixtamalized maize products. Journal of Cereal Science 99: 103205. https://doi.org/10.1016/j.jcs.2021.103205
Serna-Saldivar, S.O. and Chuck-Hernandez, C., 2019. Food uses of lime-cooked corn with emphasis in tortillas and snacks. In: Serna-Saldívar, S.O., editor. Corn: Chemistry and technology. Amsterdam: Elsevier Inc. Ch. 17. pp. 469–500. https://doi.org/10.1016/B978-0-12-811971-6.00017-6
Serna-Saldivar, S.O., Rooney, L.W. and Greene, L.W., 1991. Effect of lime treatment on the availability of calcium in diets of tortillas and beans: Rat growth and balance studies. Cereal Chemistry 68(6): 565–570.
Tellez-Giron, A., Acuff, G.R., Vanderzant, C., Rooney, L.W. and Waniska, R.D., 1988. Microbiological characteristics and shelf life of corn tortillas with and without antimicrobial agents. Journal of Food Protection 51(12): 945–948. https://doi.org/10.4315/0362-028x-51.12.945
Topete-Betancourt, A., Santiago-Ramos, D. and Figueroa-Cárdenas, J.deD., 2020. Relaxation tests and textural properties of nixtamalized corn masa and their relationships with tortilla texture. Food Bioscience. 33(4): 100500. https://doi.org/10.1016/j.fbio.2019.100500
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Argun, M.Ş. and Doğan, İ.S., 2017. Effects of varying nixtamalization conditions on the calcium absorption and pasting properties of dent and flint corn flours. Journal of Food Process Engineering 40(3): e12436. https://doi.org/10.1111/jfpe.12436
Asghar, M.A., Ahmed, A. and Asghar, M.A., 2020. Influence of temperature and environmental conditions on aflatoxin contamination in maize collected from different regions of Pakistan during 2016–2019. Journal of Stored Products Research 88: 101637. https://doi.org/10.1016/j.jspr.2020.101637
ASTM, 2001. ASTM C25-11. “Standard Test Methods for Chemical Analysis of Limestone, Quicklime, and Hydrated Lime”. ASTM International: West Conshohocken, PA, USA, 2001.
Báez-Aguilar, Á.M., Arámbula-Villa, G., Prinyawiwatkul, W., López-Espíndola, M., Ramírez-Rivera, E.J., Contreras-Oliva, A., et al. 2022. Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf-life of corn tortilla. Journal of the Science of Food and Agriculture 102(2): 688–695. https://doi.org/10.1002/jsfa.11399
BAM, 2001. Bacteriological analytical manual—Yeasts, molds and mycotoxins. [cited 2023 May 21]. Available from: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins?ref=driverlayer.com
Bartolo-Perez, P., Peña, J.L., Cruz-Orea, A. and Calderón, A., 1999. Estudio de la composición química de pericarpio de maíz con las técnicas XPS y EDAX. Superficies y Vacío 8: 64–68.
Cuevas-Martínez, D., Moreno-Ramos, C., Martínez-Manrique, E., Moreno-Martínez, E. and Méndez-Albores, A., 2010. Nutrition and texture evaluation of maize-white common bean nixtamalized tortillas. Interciencia 35(11): 828–832.
Directorio Estadístico Nacional de Unidades Económicas, 2023. Producción de tortillas. [cited 2023 Jun 20]. Available from: https://www.inegi.org.mx/app/mapa/denue/default.aspx
Escalante-Aburto, A., Mariscal-Moreno, R.M., Santiago-Ramos, D. and Ponce-García, N., 2020. An update of different nixtamalization technologies, and its effects on chemical composition and nutritional Value of corn tortillas. Food Reviews International 36(5): 456–498. https://doi.org/10.1080/87559129.2019.1649693
Fernández-Muñoz, J.L., Rojas-Molina, I., González-Dávalos, M.L., Leal, M., Valtierra, M.E., San Martín-Martinez, E., et al. 2004. Study of calcium ion diffusion in components of maize kernels during traditional nixtamalization process. Cereal Chemistry 81(1): 65–69. https://doi.org/10.1094/CCHEM.2004.81.1.65
Galvan-Ruiz, M., Baños, L. and Rodriguez-Garcia, M.E., 2007. Lime characterization as a food additive. Sensing and Instrumentation for Food Quality and Safety 1: 169–175. https://doi.org/10.1007/s11694-007-9019-8
Gonzalez, R., Reguera, E., Figueroa, J.M. and Sánchez-Sinencio, F., 2005. On the nature of the Ca binding to the hull of nixtamalized corn grains. LWT 38(2): 119–124. https://doi.org/10.1016/j.lwt.2004.05.005
Gutiérrez-Llanos, M., Alemán-de la Torre, I., Salinas-Moreno, Y., Santillán-Fernández, A., Ramírez-Díaz, J.L. and Ledesma-Miramontes, A., 2023. Color y características nutracéuticas de tortillas de maíces (Zea mays L.) nativos preparadas con diferentes dosis de álcali y refrigeradas. Revista Fitotecnia Mexicana 46(2): 115–126. https://doi.org/10.35196/rfm.2023.2.115
Heredia-Sandoval, N.G., Santiaguin-Padilla, A.J., Granados-Nevarez, M. del C., Scheuren-Acevedo, S.M., Islas-Rubio, A.R., Mazorra-Manzano, M.A., et al. 2021. Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: Physicochemical properties and microbiological stability during storage. Biotecnia. 23(2): 134–140. https://doi.org/10.18633/biotecnia.v23i2.1420
Institute of Food Science & Technology, 2021. Setting standards in sensory analysis. IFTS News 35(3): 13–16. https://doi.org/10.1002/fsat.3503_20.x
López-Espíndola, M., Herrera-Corredor, J.A., Balderas-López, J.M., Argumedo-Macías, A., Hernández-Cázares, A.S. and Muñoz-Márquez Trujillo, R.A., 2020. Caracterización fisicoquímica de masas de maíz (Zea mays L.) nixtamalizado: Caso Córdoba, Veracruz, México. Agroproductividad 13(2): 9–14. https://doi.org/10.32854/agrop.vi0.1489
López-Vásquez, V.M., Salinas-Moreno, Y., Alemán-de la Torre, I., Morales-Hernández, N. and Bautista-Ramírez, E., 2020. Effect of adding anthocyanins to blue maize dough on color, texture and antioxidant capacity of maize tortillas. Ingeniería Agrícola y de Biosistemas 12(2): 183–200. https://doi.org/10.5154/r.inagbi.2020.07.040
Meilgaard, M., Civille, G.V. and Carr, B.T., 2016. Sensory evaluation techniques. 5th ed. Boca Raton: CRC Press.
Mier Sainz-Trapaga, R., Ortega-Leal, S., Álvarez-Ramírez, M.M. and Rosas-Nexticapa, M., 2022. Aditivos químicos añadidos a la tortilla y tostada de maíz, y su regulación en la legislación mexicana. Estudios Sociales 60: 1–24. https://doi.org/10.2307/40184061
Muñoz-Hernández, R.A., Calderón, A., Cruz-Orea, A., Tomas, S., Sánchez-Sinecio, F. and Peña-Rodríguez, G., 1999. Caracterización óptica de centros absorbentes en películas biopoliméricas obtenidas de pericarpio de maíz. Superficies y Vacío 8: 89–93. https://www.redalyc.org/articulo.oa?id=94211324020
Odukoya, J.O., De Saeger, S., De Boevre, M., Adegoke, G.O., Audenaert, K., Croubels, S., et al. 2021. Effect of selected cooking ingredients for nixtamalization on the reduction of Fusarium mycotoxins in maize and sorghum. Toxins 13(1): 27. https://doi.org/10.3390/TOXINS13010027
Palacios-Rojas, N., 2018. Calidad nutricional e industrial de maíz: Laboratorio de Calidad Nutricional de Maíz ‘Evangelina Villegas’. CIMMYT.
Roque-Maciel, L., Arámbula-Villa, G., López-Espíndola, M., Ortiz-Laurel, H., Carballo-Carballo, A. and Herrera-Corredor, J.A., 2016. Nixtamalization of five corn varieties with different kernel hardness: Impact in fuel consumption and physicochemical properties. Agrociencia 50: 727–745.
https://agrociencia-colpos.org/index.php/agrociencia/article/view/1245
Ruiz-Gutiérrez, M.G., Quintero-Ramos, A., Meléndez-Pizarro, C.O., Lardizábal-Gutiérrez, D., Barnard, J., Márquez-Melendez, R., et al. 2010. Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures. Journal of Food Engineering 98(1): 76–83. https://doi.org/10.1016/j.jfoodeng.2009.12.010
Salinas-Moreno, Y., Gálvez-Mariscal, A., Severiano-Pérez, P., Vázquez-Carrillo, G. and Trejo-Téllez, L.L., 2024. Flavor and taste attributes and nutritional insights of maize tortillas from landraces of Mexican races. Heliyon 10: e28314. https://doi.org/10.1016/j.heliyon.2024.e28314
Salinas-Moreno, Y., López-Reynoso, J.deJ., González-Flores, G.B. and Vázquez-Carrillo, G., 2007. Compuestos fenólicos del grano de maíz y su relación con el oscurecimiento de masa y tortilla. Agrociencia 41: 295–305.
Sant’Anna, V., Gurak, P.D., Ferreira Marczak, L.D. and Tessaro, I.C., 2013. Tracking bioactive compounds with colour changes in foods—A review. Dyes and Pigments 98: 601–608. https://doi.org/10.1016/j.dyepig.2013.04.011
Santiago-Ramos, D., Figueroa-Cárdenas, J. de D. and Véles-Medina, J.J., 2018. Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources. Food Chemistry 248: 21–28. https://doi.org/10.1016/j.foodchem.2017.12.041
Secretaría de Gobernación, 2012. ACUERDO por el que se determinan los aditivos y coadyuvantes en alimentos, bebidas y suplementos alimenticios, su uso y disposiciones sanitarias. [cited 2023 May 15]. Available from: https://www.dof.gob.mx/nota_detalle.php?codigo=5259470&fecha=16/07/2012#gsc.tab=0
Secretaría de Salud, 2003. NOM-187-SSA/SCFI-2002. Productos y servicios. Masa, tortillas, tostadas y harinas preparadas para su elaboración y establecimientos donde se procesan. Especificaciones sanitarias. Información comercial. Métodos de prueba. [cited 2023 Mar 14]. Available from: https://dof.gob.mx/nota_detalle.php?codigo=691995&fecha=18/08/2003#gsc.tab=0
Sefa-Dedeh, S., Cornelius, B., Amoa-Awua, W., Sakyi-Dawson, E. and Afoakwa, E.O., 2004. The microflora of fermented nixtamalized corn. International Journal of Food Microbiology 96: 97–102. https://doi.org/10.1016/S0168-1605(03)00114-4
Serna-Saldivar, S.O., 2021. Understanding the functionality and manufacturing of nixtamalized maize products. Journal of Cereal Science 99: 103205. https://doi.org/10.1016/j.jcs.2021.103205
Serna-Saldivar, S.O. and Chuck-Hernandez, C., 2019. Food uses of lime-cooked corn with emphasis in tortillas and snacks. In: Serna-Saldívar, S.O., editor. Corn: Chemistry and technology. Amsterdam: Elsevier Inc. Ch. 17. pp. 469–500. https://doi.org/10.1016/B978-0-12-811971-6.00017-6
Serna-Saldivar, S.O., Rooney, L.W. and Greene, L.W., 1991. Effect of lime treatment on the availability of calcium in diets of tortillas and beans: Rat growth and balance studies. Cereal Chemistry 68(6): 565–570.
Tellez-Giron, A., Acuff, G.R., Vanderzant, C., Rooney, L.W. and Waniska, R.D., 1988. Microbiological characteristics and shelf life of corn tortillas with and without antimicrobial agents. Journal of Food Protection 51(12): 945–948. https://doi.org/10.4315/0362-028x-51.12.945
Topete-Betancourt, A., Santiago-Ramos, D. and Figueroa-Cárdenas, J.deD., 2020. Relaxation tests and textural properties of nixtamalized corn masa and their relationships with tortilla texture. Food Bioscience. 33(4): 100500. https://doi.org/10.1016/j.fbio.2019.100500
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