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Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products

Departamento de Investigación y Postgrado de la Universidad de Sonora, Apartado Postal 1658, Hermosillo, Sonora 83000, Mexico

R. L. Vidal-Quintanar

Departamento de Investigación y Postgrado de la Universidad de Sonora, Apartado Postal 1658, Hermosillo, Sonora 83000, Mexico rvidal{at}guaymas.uson.mx

Texture and acceptability of tortillas and muffins prepared with 20, 25, and 30% (w/w) and cookies with 15, 22, and 30% (w/w) of nixtamalized corn hulls (NCH), as substitution for flour were evaluated. With up to 25% of substitution the three products were well-accepted by the sensory panel. Texture, flavor, and chewiness were the leading characteristics in the products. The dough stickiness was not affected by NCH (p< 0.05), but tortillas became less rollable as the level of NCH substituted increased. NCH gives an excellent performance in tortillas, muffins, and cookies and 20–25% of NCH is a feasible level of substitution.

Key Words: corn • hulls • nixtamalization • tortillas • muffins • cookies • fiber • texture • sensory analysis

Food Science and Technology International, Vol. 7, No. 4, 355-361 (2001)
DOI: 10.1106/015N-JDX2-3HJD-DRWG


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