Efecto del nixtamalizado y el tipo de maíz (Zea mays L.) en las características sensoriales y textura instrumental del tamal
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Date
2025
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Publisher
Universidad Nacional de Trujillo
Abstract
El maíz (Zea mays L) ocupa la mayor parte de cultivos agrícolas en el mundo, siendo la base de la dieta alimenticia por su gran diversidad de usos en la gastronomía que se han adquirido como identidad propia a través de las diferentes costumbres de una cultura. El objetivo de este estudio fue evaluar el efecto del proceso de nixtamalizado y el tipo de maíz en la textura instrumental y características sensoriales del tamal. Se utilizó el método de nixtamalizado tradicional (cal) y clásico (ceniza) por cada tipo de maíz (blanco y morocho) en relación 250g/Kg, obteniéndose granos totalmente nixtamalizados (pelados), posteriormente se sometieron a molienda manual en un molino de granos y se realizó el análisis de granulometría a la harina de maíz nixtamalizado; seguidamente se elaboraron tamales y se determinó el análisis sensorial con prueba CATA y aceptabilidad con escala hedónica hibrida conformado por 24 panelistas capacitados, además del análisis de perfil de textura (TPA) y análisis químico proximal del producto. Los resultados muestran que todas las harinas de maíz nixtamalizado poseen una granulometría gruesa con más del 75 % acumulado en tamices de menor numeración a la del N° 60 y menos del 15% cernido en el tamiz N° 80; en el vocabulario se obtuvo 19 atributos para la elaboración de la cartilla sensorial; el análisis de correspondencia de la evaluación sensorial demostró que los tamales de maíz blanco independientemente del tipo de nixtamalizado compartieron atributos como “apariencia pálida” y de “color crema”, a diferencia de los tamales de maíz morocho que comparten atributos de “textura esponjosa”, “olor a condimento fresco” y “sabor a condimento”; de acuerdo a la textura en el AC los tamales nixtamalizados con cal presentaron mayor adhesividad en comparación a los nixtamalizados con ceniza; el tamal de maíz morocho nixtamalizado con ceniza resultó ser el más duro y gomoso de todos. Finalmente, los tamales de maíz morocho nixtamalizado con ceniza y cal fueron los más aceptados.
ABSTRACT Corn (Zea mays L) occupies the majority of agricultural crops in the world, being the basis of the diet due to its great diversity of uses in gastronomy that have been acquired as its own identity through the different customs of a culture. The objective of this study was to evaluate the effect of the nixtamalization process and the type of corn on the instrumental texture and overall acceptability of the tamale. The traditional nixtamalization method (lime) and the classic one (ash) were used for each type of corn (white and brown) in a ratio of 250 g/kg, obtaining completely nixtamalized grains (peeled). They were then subjected to manual grinding in a grain mill and a granulometry analysis was performed on the nixtamalized corn flour; tamales were then made and the sensory analysis was determined with a CATA test and acceptability with a hybrid hedonic scale made up of 24 trained panelists, in addition to the texture profile analysis (TPA) and proximal chemical analysis of the product. The results show that all nixtamalized corn flours have a coarse granulometry with more than 75% accumulated on sieves with a lower number than No. 60 and less than 15% sifted on sieve No. 80; In the vocabulary, 19 attributes were obtained for the elaboration of the sensory booklet; The correspondence analysis of the sensory evaluation showed that white corn tamales, regardless of the type of nixtamalized, shared attributes such as “pale appearance” and “cream color,” unlike dark corn tamales that share attributes of “spongy texture.” , “smell of fresh seasoning” and “taste of seasoning”; According to the texture in the AC, the tamales nixtamalized with lime presented greater adhesiveness compared to those nixtamalized with ash; The nixtamalized dark corn tamale with ash turned out to be the toughest and rubberiest of all. Finally, the dark corn tamales nixtamalized with ash and lime were the most accepted.
ABSTRACT Corn (Zea mays L) occupies the majority of agricultural crops in the world, being the basis of the diet due to its great diversity of uses in gastronomy that have been acquired as its own identity through the different customs of a culture. The objective of this study was to evaluate the effect of the nixtamalization process and the type of corn on the instrumental texture and overall acceptability of the tamale. The traditional nixtamalization method (lime) and the classic one (ash) were used for each type of corn (white and brown) in a ratio of 250 g/kg, obtaining completely nixtamalized grains (peeled). They were then subjected to manual grinding in a grain mill and a granulometry analysis was performed on the nixtamalized corn flour; tamales were then made and the sensory analysis was determined with a CATA test and acceptability with a hybrid hedonic scale made up of 24 trained panelists, in addition to the texture profile analysis (TPA) and proximal chemical analysis of the product. The results show that all nixtamalized corn flours have a coarse granulometry with more than 75% accumulated on sieves with a lower number than No. 60 and less than 15% sifted on sieve No. 80; In the vocabulary, 19 attributes were obtained for the elaboration of the sensory booklet; The correspondence analysis of the sensory evaluation showed that white corn tamales, regardless of the type of nixtamalized, shared attributes such as “pale appearance” and “cream color,” unlike dark corn tamales that share attributes of “spongy texture.” , “smell of fresh seasoning” and “taste of seasoning”; According to the texture in the AC, the tamales nixtamalized with lime presented greater adhesiveness compared to those nixtamalized with ash; The nixtamalized dark corn tamale with ash turned out to be the toughest and rubberiest of all. Finally, the dark corn tamales nixtamalized with ash and lime were the most accepted.
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Keywords
Harina de maíz nixtamalizado, Características sensoriales, Prueba CATA, Textura, Atributos