Corn was nixtamalized and extruded to make instant nixtamalized corn flour for use in the
preparation of Mexican alkaline foods like tortillas. Extruded instant nixtamalized corn flour …

Extruded instant corn flour (EICF) samples with hydrocolloids (gums), such as gum arabic,
carboxymethylcellulose (CMC), guar and xanthan and with different concentrations of lime …

Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w),
carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG …

Whole white corn was ground, and lime, water and xylanase enzyme (0.05, 0.075 or 0.1%
w/w) were added. Blends were extruded, dried and ground to obtain extruded nixtamalized …

This research aimed to prepare instant flour from malted and raw (un-malted) corn flours
nixtamalized by the extrusion process and evaluate the effect on the physicochemical …

ABSTRACT A continuous extrusion process to provide instant corn flour for tortillas was
evaluated. Variables investigated included two types of mill (knives and hammer) with …

Fourteen hydrocolloids, locust bean, agar, guar, alginate, tragacanth, carrageenan, xanthan,
pectin, gelatin and Methocels A4M, E4M, F4M and K4M were dry blended with corn grits at …

Fourteen hydrocolloids including Methocels (A4M, E4M, F4M and K4M), locust bean, guar,
agar, arabic, alginate, tragacanth, carrageenan, xanthan, pectin, and gelatin gums were …

The aim of this work was to study the effect of temperature on the functional properties of
extruded corn flours compared to a flour produced by means of a traditional nixtamalization …

The aim of this study was to compare the physicochemical, rheological, and morphological
characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional …