Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch

Table 3

Physicochemical and physical characteristics of corn tortillas from the extruded (ENP) and traditional (TNP) nixtamalization processes.

Characteristic	ENP	TNP
Moisture content (%)	45.0 ± 0.18a^1	40.7 ± 1.63b
Resistant starch (g/100 g sample)	1.64 ± 0.06a	0.90 ± 0.04b
Physical characteristics
Weight (g)	26.81 ± 1.0a^2	20.3 ± 1.57b
Diameter (cm)	14.0 ± 0.14a	13.9 ± 0.09b
Thickness (mm)	2.5 ± 0.1a	1.4 ± 0.11b

¹Mean standard deviation. ² Mean with the same letter are not significantly different ().