TY - JOUR
T1 - Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
AU - Topete-Betancourt, Alfonso
AU - Figueroa Cárdenas, Juan de Dios
AU - Rodríguez-Lino, Adriana Lizbeth
AU - Ríos-Leal, Elvira
AU - Morales-Sánchez, Eduardo
AU - Martínez-Flores, Héctor Eduardo
N1 - Publisher Copyright:
© 2019, The Korean Society of Food Science and Technology.
PY - 2019/8/1
Y1 - 2019/8/1
N2 - Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca+2 source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC–UV. Lower acrylamide content in tortilla chips was for CNP with 46.3 µg/kg, followed by TNP with 55.0 µg/kg, ENP with 694.6 µg/kg and EXP with 1443.4 µg/kg. Differences in acrylamide values among samples can be related to effect of cations (Ca2+, Mg2+, Fe2+, Zn2+, Na+ and K+) present in wood ashes, lime and salts used as raw materials. Correlation of (r = 0.85; p <0.0005) was observed in color of tortilla chips, moisture, texture, blisters, and oil with acrylamide. Nixtamalization process is an effective and inexpensive strategy for acrylamide mitigation.
AB - Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca+2 source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC–UV. Lower acrylamide content in tortilla chips was for CNP with 46.3 µg/kg, followed by TNP with 55.0 µg/kg, ENP with 694.6 µg/kg and EXP with 1443.4 µg/kg. Differences in acrylamide values among samples can be related to effect of cations (Ca2+, Mg2+, Fe2+, Zn2+, Na+ and K+) present in wood ashes, lime and salts used as raw materials. Correlation of (r = 0.85; p <0.0005) was observed in color of tortilla chips, moisture, texture, blisters, and oil with acrylamide. Nixtamalization process is an effective and inexpensive strategy for acrylamide mitigation.
KW - Acrylamide
KW - Mono- and di-cations
KW - Nixtamalization
KW - Tortilla chips
UR - http://www.scopus.com/inward/record.url?scp=85061256529&partnerID=8YFLogxK
U2 - 10.1007/s10068-019-00563-2
DO - 10.1007/s10068-019-00563-2
M3 - Artículo
C2 - 31275697
AN - SCOPUS:85061256529
SN - 1226-7708
VL - 28
SP - 975
EP - 982
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 4
ER -