TY - JOUR
T1 - Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips
AU - Salazar, R.
AU - Arámbula-Villa, G.
AU - Luna-Bárcenas, G.
AU - Figueroa-Cárdenas, J. D.
AU - Azuara, E.
AU - Vázquez-Landaverde, P. A.
N1 - Funding Information:
The first author acknowledges the support of the Consejo Nacional de Ciencia y Tecnología (CONACyT) for the scholarship for his Ph.D. studies. To Dra. Patricia Lopez for her valuable assistance, as well as Juan Veles, Edmundo Gutierrez, Carlos Alberto Ávila, Araceli Mauricio from CINVESTAV Querétaro for their technical assistance.
PY - 2014/4
Y1 - 2014/4
N2 - This study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla chips prepared from them. Flours prepared from nixtamalized corn with 0.5 and 1.0g/100g of Ca(OH)2 showed higher levels of insoluble fiber, lower concentrations of calcium and ash, and a pH close to neutral. The acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content was mainly affected by the ash, calcium, soluble fiber concentration in flour, as well pH value (p<0.05). In comparison with tortilla chips made of flours prepared from nixtamalized corn with lime concentration of 1.0g/100g, a reduction of 52 and 36% in acrylamide content in tortilla chips made with flours prepared from nixtamalized corn with lime concentrations of 1.5 and 2.0g/100g, was obtained. The results suggest that controlling the concentration of Ca(OH)2 during nixtamalization process can be used as an effective strategy for reducing acrylamide formation in fried products produced from nixtamalized corn flour.
AB - This study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla chips prepared from them. Flours prepared from nixtamalized corn with 0.5 and 1.0g/100g of Ca(OH)2 showed higher levels of insoluble fiber, lower concentrations of calcium and ash, and a pH close to neutral. The acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content was mainly affected by the ash, calcium, soluble fiber concentration in flour, as well pH value (p<0.05). In comparison with tortilla chips made of flours prepared from nixtamalized corn with lime concentration of 1.0g/100g, a reduction of 52 and 36% in acrylamide content in tortilla chips made with flours prepared from nixtamalized corn with lime concentrations of 1.5 and 2.0g/100g, was obtained. The results suggest that controlling the concentration of Ca(OH)2 during nixtamalization process can be used as an effective strategy for reducing acrylamide formation in fried products produced from nixtamalized corn flour.
KW - Acrylamide mitigation
KW - Calcium hydroxide
KW - Nixtamalization
KW - Tortilla chips
UR - http://www.scopus.com/inward/record.url?scp=84890186691&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2013.10.046
DO - 10.1016/j.lwt.2013.10.046
M3 - Artículo
SN - 0023-6438
VL - 56
SP - 87
EP - 92
JO - LWT
JF - LWT
IS - 1
ER -