PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY EVALUATION OF CORN AND SORGHUM DRY MASA FLOURS IN RELATION TO PACKAGING MATERIALS AND STORAGE CONDITIONS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 32, Issue 9, September 2007, Page 7417-7435 PDF (815.95 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204712 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
A. M. S. Hussein  ; Nefisa A. Hegazy
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| Food Technology Dep., National Research Centre, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Dry masa flours were prepared from white, yellow corn or sorghum according to standard methods. The flours were then packed in bags made from jute; kraft paper, polyethylene or poly ethylene textile. The packages were stored at ambient temperature (24 -32 ºC) for extended periods of time up to 6 months. All the fresh and stored masa flours (72 samples) were subjected to physicochemical characterization including: water vapor transmission; the amylograph profiles, liped quality and the sensory scoring. The results demonstrated that the conversion of the cereal grains into the respective masa was associated with enrichment in the calcium content due to treatment with lime. Polyethylene bags were superior compared to the three other packaging materials in maintaining the water vapor transmission of the masa flour at a low rate due to high resistance against tearing. The physicochemical properties and sensory scoring of the masa flours remained acceptable for samples stored for a period of two months at ambient temperature. The kraft bags and polyethylene bags proved to be unsafe due to rapid lipid rancidity and / or the growth of insects. Prolonged storage is not recommended since it was associated with rapid drop in the physicochemical properties and the sensory scoring of the masa flours. | ||||
| Keywords | ||||
| Masa flour; water vapor transmission; amylograph peak viscosity; lipid oxidation; sensory evaluation; packaging materials; storage at ambient temperature | ||||
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