Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize Pericarp

Corn flour produced by extrusion was used to evaluate the effect of added maize pericarp (0 to 6%, w/w) on the following parameters: water absorption capacity of dry extruded masa flour (DEMF); weight loss during cooking and dehydration rate (DR) in fresh masa (FM), as well as rollability (R), puffing degree (PD), and cutting force (CF) of tortillas. CF was evaluated after 1 and 24 h of preparation. The viscoamylogram profiles, x‐ray diffraction, and crystallinity of DEMF and powdered tortillas were also obtained. The DEMF with 3% (w/w) of pericarp produced the highest tortilla yield, improved the PD, DR, R, and CF characteristics of FM and tortillas, and developed the highest viscosity and a structure with adequate crystallinity to make tortillas with commercial quality.