LIPID-AUTOXIDATION-LIMITED SHELF-LIFE OF NIXTAMALIZED INSTANT CORN MASA |
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| Authors: | REYNA-LUZ VIDAL-QUINTANAR MARK H. LOVE JANE A. LOVE PAMELA J. WHITE LAWRENCE A. JOHNSON |
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| Affiliation: | Department of Food Science and Technology University of Sonora Hermosillo, Sonora Mexico, 83000;Department of Food Science and Human Nutrition Iowa State University Ames, IA 50011;Department of Food Science and Human Nutrition Center for Crops Utilization Research Iowa State University Ames, IA 50011 |
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| Abstract: | Consumers often report the presence of off-flavors and off-odors characteristic of lipid oxidation in commercial dry instant corn masa, but the extent of this problem is unknown. The lipid oxidation states of two common brands of nixtamalized instant corn masa produced in Mexico were evaluated during 23-weeks of storage at 15, 25, 35, 45, and 55C. Lipid autoxidation was evaluated by determining peroxide values (PV) and conjugated dienoic acids (CD) of extracted lipids, and sensory analyses of flours and tortillas made from stored flours. Increased storage time significantly increased lipid oxidation (P < 0.001). Similarly, increased storage temperature significantly decreased the time to reach rancid flavor thresholds. The Q10 values for flours and tortillas were 1.58 and 1.75, respectively. The shelf-lives of instant corn masa were 5.8 months when stored at 25C and only 2 months at 45C. |
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