TY - JOUR
T1 - Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.)
AU - Rosales, Aldo
AU - Agama-Acevedo, Edith
AU - Arturo Bello-Pérez, Luis
AU - Gutiérrez-Dorado, Roberto
AU - Palacios-Rojas, Natalia
N1 - Publisher Copyright:
© 2016 American Chemical Society.
PY - 2016/11/9
Y1 - 2016/11/9
N2 - ProVitamin A (proVA) enhanced maize was developed to help alleviate Vitamin A deficiency in maize-consuming populations. Nixtamalization (lime-cooking process) is the most commonly used maize-preparation method in Mexico and Central America. In this study, the effect of traditional nixtamalization (TN) and nixtamalized extrusion (NE) on proVA retention was evaluated. Kernel conversion to TN dough led to high proVA apparent retention (>100%), while kernel conversion to NE flour led to lower retention (85%). However, TN tortilla proVA carotenoid concentration was similar to the kernels' original concentration and slightly higher in NE tortillas. Genotypic variation has a strong effect on proVA retention in TN dough and NE flour, but no such variation in proVA retention was observed in tortillas. Tortillas prepared with proVA-enhanced maize, using either TN or NE, are a good source of proVA carotenoids. Also, dough made using TN and proVA-enhanced maize is a high proVA-content ingredient for other food products.
AB - ProVitamin A (proVA) enhanced maize was developed to help alleviate Vitamin A deficiency in maize-consuming populations. Nixtamalization (lime-cooking process) is the most commonly used maize-preparation method in Mexico and Central America. In this study, the effect of traditional nixtamalization (TN) and nixtamalized extrusion (NE) on proVA retention was evaluated. Kernel conversion to TN dough led to high proVA apparent retention (>100%), while kernel conversion to NE flour led to lower retention (85%). However, TN tortilla proVA carotenoid concentration was similar to the kernels' original concentration and slightly higher in NE tortillas. Genotypic variation has a strong effect on proVA retention in TN dough and NE flour, but no such variation in proVA retention was observed in tortillas. Tortillas prepared with proVA-enhanced maize, using either TN or NE, are a good source of proVA carotenoids. Also, dough made using TN and proVA-enhanced maize is a high proVA-content ingredient for other food products.
KW - biofortification
KW - lime-cooking
KW - provitamin A retention
KW - tortillas
UR - http://www.scopus.com/inward/record.url?scp=84994479842&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.6b02951
DO - 10.1021/acs.jafc.6b02951
M3 - Artículo
SN - 0021-8561
VL - 64
SP - 8289
EP - 8295
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 44
ER -