Effect of calcium hydroxide mixed with preservatives on physicochemical characteristics and sensory shelf‐life of corn tortilla.

BACKGROUND: The objective of the study was to evaluate the physicochemical characteristics and shelf‐life of corn tortilla stored at room temperature (25 °C) using aw modifiers (propylene glycol and glycerol) and pH modifiers (fumaric acid and sodium benzoate) as preservatives combined with calcium hydroxide. Detection thresholds were used to determine the maximum preservative concentration and calcium hydroxide. Physicochemical characterization and sensory evaluation were used to determine the stability and sensory shelf‐life of tortillas. RESULTS: Control, calcium hydroxide, calcium hydroxide + fumaric acid, calcium hydroxide + glycerol, calcium hydroxide + propylene glycol, and calcium hydroxide + sodium benzoate treatments had rounded half‐lives of 1, 2, 1, 2, 2, and 2 days respectively. Glycerol combined with calcium hydroxide resulted in tortillas with lower pH variations over time. Mold presence was the critical attribute causing tortilla rejection. CONCLUSION: The use of aw modifiers had a better effect in preserving corn tortilla, as the concentration of pH modifiers at detection threshold levels was not able to reach an optimum performance when combined with calcium hydroxide. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]