Objective:

The present study evaluated the partial substitution of nixtamalized corn flour with triticale and rice flour and the effect on tamales’ texture using ten mixtures of these flours.

Methodology:

Hardness, adhesiveness, cohesiveness and gumminess were evaluated on tamales and particle size and amylose content were evaluated on the different flours used in their elaboration.

Results:

It was observed that rice tamales tend to be harder than corn and triticale tamales. As rice flour increased, hardness increased as well and with the increase of triticale, adhesiveness increased too. Corn flour produces tamales with intermediate hardness and adhesiveness. Regarding particle size, triticale flour was the biggest followed by corn and then rice flour. Rice had the highest amylose content followed by corn and finally triticale.

Limitations:

Although the study verifies the possibility of producing tamales with other cereals than corn and at the same time shows the influence of different cereal flours on the texture of tamales, it is necessary to deepen into the relation between the ingredients that built tamales matrix, particularly the protein fraction.

Conclusions:

Tamales’ hardness is related to the contribution of each cereal content as an individual component. Smaller and more homogeneous particle size flours produce harder and more adhesive tamales. The relation amylose content-hardness shows a strong influence of this component on the texture of tamales.

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