Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life
Lime, an essential component of the nixtamalization process, influences several aspects of tortilla quality. This study evaluated the effect of six commercial limes of different purities on the quality of tortillas made from white and blue corn. The Ca(OH)(2) and heavy metal content in lime, color,...
| Autores principales: | , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Codon Publications
2025
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| Acceso en línea: | https://hdl.handle.net/10568/175810 |
| _version_ | 1855538150898663424 |
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| author | Vazquez-Carrillo, María Gricelda Palacios-Rojas, Natalia Mier-Sainz Trapaga, Rafael Garcia-Cruz, Leticia Rosas-Zamora, Gabriela Rosales-Nolasco, Aldo Santillano-Gómez, Lizeth Carolina |
| author_browse | Garcia-Cruz, Leticia Mier-Sainz Trapaga, Rafael Palacios-Rojas, Natalia Rosales-Nolasco, Aldo Rosas-Zamora, Gabriela Santillano-Gómez, Lizeth Carolina Vazquez-Carrillo, María Gricelda |
| author_facet | Vazquez-Carrillo, María Gricelda Palacios-Rojas, Natalia Mier-Sainz Trapaga, Rafael Garcia-Cruz, Leticia Rosas-Zamora, Gabriela Rosales-Nolasco, Aldo Santillano-Gómez, Lizeth Carolina |
| author_sort | Vazquez-Carrillo, María Gricelda |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Lime, an essential component of the nixtamalization process, influences several aspects of tortilla quality. This study evaluated the effect of six commercial limes of different purities on the quality of tortillas made from white and blue corn. The Ca(OH)(2) and heavy metal content in lime, color, pH, and calcium content in tortillas, acceptability by attributes, and shelf life were determined. Limes with lower levels of Ca(OH)(2) fell below the standard specifications and exceeded the limits for heavy metals such as arsenic (6.6 and 7.3 mg kg(-1)) and lead (2.4 mg > 21.6, blue > 5.7), calcium content (white > 200, blue > 176 mg 100 g(-1)), and lower luminosity. Moreover, these limes imparted better organoleptic characteristics to the tortillas, which led to a higher preference among the panelists. The purity of lime is a key factor in improving the quality and safety of the tortilla; thus, countries that adopt the nixtamalization process using lime should pay particular attention to the purity of the lime used in their processes, as it modifies the characteristics of the final product. In addition, manufacturers of food-grade lime must guarantee high purity to obtain a safe, high-quality food product. |
| format | Journal Article |
| id | CGSpace175810 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Codon Publications |
| publisherStr | Codon Publications |
| record_format | dspace |
| spelling | CGSpace1758102025-10-26T12:56:54Z Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life Vazquez-Carrillo, María Gricelda Palacios-Rojas, Natalia Mier-Sainz Trapaga, Rafael Garcia-Cruz, Leticia Rosas-Zamora, Gabriela Rosales-Nolasco, Aldo Santillano-Gómez, Lizeth Carolina fungal contamination heavy metals limes calcium hydroxide processed plant products Lime, an essential component of the nixtamalization process, influences several aspects of tortilla quality. This study evaluated the effect of six commercial limes of different purities on the quality of tortillas made from white and blue corn. The Ca(OH)(2) and heavy metal content in lime, color, pH, and calcium content in tortillas, acceptability by attributes, and shelf life were determined. Limes with lower levels of Ca(OH)(2) fell below the standard specifications and exceeded the limits for heavy metals such as arsenic (6.6 and 7.3 mg kg(-1)) and lead (2.4 mg > 21.6, blue > 5.7), calcium content (white > 200, blue > 176 mg 100 g(-1)), and lower luminosity. Moreover, these limes imparted better organoleptic characteristics to the tortillas, which led to a higher preference among the panelists. The purity of lime is a key factor in improving the quality and safety of the tortilla; thus, countries that adopt the nixtamalization process using lime should pay particular attention to the purity of the lime used in their processes, as it modifies the characteristics of the final product. In addition, manufacturers of food-grade lime must guarantee high purity to obtain a safe, high-quality food product. 2025-07 2025-07-25T17:09:39Z 2025-07-25T17:09:39Z Journal Article https://hdl.handle.net/10568/175810 en Open Access application/pdf Codon Publications Vázquez-Carrillo, M. G., Palacios-Rojas, N., Mier-Sainz Trapaga, R. M., García-Cruz, L., Rosas-Zamora, G., Rosales-Nolasco, A., & Santillano-Gómez, L. C. (2025). Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life. Quality Assurance and Safety of Crops & Foods, 17(3), 173-185. https://doi.org/10.15586/qas.v17i3.1557 |
| spellingShingle | fungal contamination heavy metals limes calcium hydroxide processed plant products Vazquez-Carrillo, María Gricelda Palacios-Rojas, Natalia Mier-Sainz Trapaga, Rafael Garcia-Cruz, Leticia Rosas-Zamora, Gabriela Rosales-Nolasco, Aldo Santillano-Gómez, Lizeth Carolina Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life |
| title | Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life |
| title_full | Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life |
| title_fullStr | Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life |
| title_full_unstemmed | Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life |
| title_short | Commercial limes (calcium hydroxide) in corn tortilla production: Changes in pH, color, sensory characteristics, and shelf life |
| title_sort | commercial limes calcium hydroxide in corn tortilla production changes in ph color sensory characteristics and shelf life |
| topic | fungal contamination heavy metals limes calcium hydroxide processed plant products |
| url | https://hdl.handle.net/10568/175810 |
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