Production and characterization of nixtamalized teosinte–nixtamalized maize tortillas

Abstract

Teosinte is the ancestor of maize, and its fiber-rich caryopses differ considerably from modern maize. Its use as food is limited, although maize is widely consumed. The aim of this study was to produce nixtamalized teosinte (NT)–nixtamalized maize (NM) tortillas produced with different levels of substitution to compare the nutritional, physical and textural properties. Tortillas were prepared using NT, NM, and NT–NM (75%:25%, 50%:50%, and 25%:75%). The NT flour needed additional cooking to form a cohesive and machinable masa for tortilla preparation. Higher contents of NT flour resulted in tortillas with lower energy and higher contents of dietary fiber, ash, fat, and protein. However, as levels of NT increased tortillas were darker, more oval shaped, and had poorer texture. Among composite tortillas, the blend containing 25% NT showed the best properties. Tortillas made from this blend had a similar texture to control tortillas and contained more dietary fiber and fewer calories.