DRUM DRYING FOR THE IMPROVED PRODUCTION OF INSTANT TORTILLA FLOUR

The present industrial production of tortilla flour is virtually an extrapolation of the home process, involving a cooking and drying operation as the main energy expenditures and costs. The possibility of preparing an acceptable instant tortilla flour, by means of other technologies, was therefore explored. Whole raw corn flour was mixed with water (ratio of 3:1) and lime (0.3% of the corn flour weight). This dough was then passed through a double-drum drier. With a drum opening of 0.003 in. (7.62 × 10−3cm), it was found that the use of an internal pressure of either 15, 20 or 25 psig (93, 99 and 104°C surface temperature, respectively) at 2, 3 or 4 rpm, produced an instant tortilla flour with physicochemical and organoleptic characteristics identical (P < 0.05) to those of the reference sample prepared by hand. In contrast, commercial samples of a similar product proved to be different (P < 0.05) from the standard and from the product obtained with the drum drier, both from the physicochemical and organoleptic standpoints. Economically, the new process indicated that it was not only feasible, but that it also can allow for the supplementation of tortilla at the industrial level.