Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Rodrigo A Garcia Zepeda
Mexico
Research Article
Effect of Different Corn Processing Techniques in the Nutritional
Composition of Nixtamalized Corn Tortillas
Author(s): Josefina Consuelo Morales and Rodrigo A Garcia ZepedaJosefina Consuelo Morales and Rodrigo A Garcia Zepeda
Maize in the form of tortilla plays an important role in the diet of Mexican population, with a per cápita consumption of 157 g/day. The two main methods for tortilla are the traditional method, which uses maize dough or masa made in the ancient manner; and the industrial method, which uses industrially-processed maize flour. Both methods are based on the alkaline-processing of maize known as nixtamalization. Chemical profiles of maize tortillas were analyzed. Samples were collected between 2012 and 2013 in three lots, one every six months, from four retail shops at 16 municipalities of Mexico City; tortillas made of maize flour were obtained from two supermarkets of four municipalities. Composition changed according to raw materials and production method. Samples made with nixtamal dough showed lower contents of moisture, of about 5%, and absence of thiamine and riboflavin tha.. View More»
DOI:
10.4172/2155-9600.1000580