Effects of a Low‐Shear Transport System on the Physicochemical Characteristics of Nixtamal Corn Flour

Extrusion is considered a high potential technology in the production of nixtamal corn flour (NCF); however, shear force and high temperature produce starch dextrinization, modifying the quality characteristics of NCF. This investigation evaluated the effect of feed moisture, temperature, calcium hydroxide and speed in a low‐shear transport system (LSTS) on water absorption index (WAI), water solubility index (WSI), relative viscosity, pH and color of NCF. Feed moisture and temperature had a significant effect on most of the characteristics of the NCF, while speed of transport and calcium hydroxide did not. NCF obtained from the LSTS presented a higher WAI and a lower WSI, relative viscosity and luminosity than NCF produced by the traditional method; however, differences between them were not significant. Lack of difference in WSI between NCF produced by both methods indirectly show that LSTS produces a low dextrinization. PRACTICAL APPLICATIONS: The most common corn food products elaborated from nixtamal corn flour (NCF) are snacks, tortilla, porridge and tamal. The low‐shear transport system (LSTS) may be used to produce NCF appropriate for any of these final products surpassing the extrusion‐cooking process, which is mainly used to produce snacks. According to the results of this investigation, it is possible to use LSTS to obtain NCF with a lower degree of dextrinization, improving NCF quality.