Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.)

Agricultura y biología

• nixtamalization 92%
• tortillas 84%
• carotenes 64%
• extrusion 54%
• carotenoids 49%
• Zea mays 48%
• corn 36%
• dough 18%
• flour 10%
• seeds 9%
• vitamin A deficiency 7%
• Central America 6%
• cooking 5%
• foods 5%
• Mexico 4%
• ingredients 4%
• methodology 1%

Medicina y ciencias biológicas

• Provitamins 93%
• Zea mays 72%
• Carotenoids 70%
• Flour 15%
• lime 8%
• Food Ingredients 8%
• Central America 8%
• Vitamin A Deficiency 7%
• Cooking 7%
• Mexico 6%
• Population 2%

Química

• Provitamin A 100%
• Carotenoid 64%
• Extrusion 56%
• Provitamin 41%
• Vitamin A 10%
• Food 5%