Tamales texture properties as a function of corn endosperm type

In this study, changes in the texture properties of tamales as a function of corn endosperm (hard, intermediate and soft endosperm) were evaluated. Tamales with the highest content of Flint (hard) cornmeal had the highest adhesiveness and the lowest gumminess. Conversely, tamales richer in Floury (soft) cornmeal had the highest gumminess and the lowest adhesiveness. Binary blends produce values close to the average, just as the Dent (intermediate) cornmeal yields intermediate effects. There was no synergistic or antagonistic effect caused by the mixture of the races cornmeal. Variations in the tamales texture properties are influenced by the kernel hardness, the cornmeal particle size dispersion and its amylose content.
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research