Ohmic Heating Nixtamalization Modifies Maize Starch and Affects the Structural and Physicochemical Characteristics of Instant Masa Flours †

Abstract

The objective of this study was to examine the changes in starch processed under various ohmic heating (OH) conditions in relation to the characteristics of nixtamalized maize. Ground and dehydrated nixtamalized doughs (masas) were analyzed. Samples were prepared using both OH and traditional nixtamalization methods for comparison. The OH process variables included cooking temperature (85 and 90 °C), heating time (0, 5, and 10 min), and voltage (120 and 130 V). Starch modifications were assessed through viscosity measurements, differential scanning calorimetry (DSC), X-ray diffraction, and scanning electron microscopy (SEM). The results showed that viscosity in OH-treated samples was influenced by both thermal conditions (time and temperature) and the electric field (at 130 V), due to gelatinization and electroporation, evidenced by starch granule damage in SEM. DSC and X-ray diffraction revealed gelatinization and a loss of crystalline structures, along with new interactions between starch components that stabilized the system and reduced peak viscosity in the OH masa flours.