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Ramírez-Jiménez AK, Cota-López R, Morales-Sánchez E, Gaytán-Martínez M, Martinez-Flores HE, Reyes-Vega MDLL, Figueroa-Cárdenas JDD. Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance. Foods 2023; 12:3327. [PMID: 37761036 PMCID: PMC10530181 DOI: 10.3390/foods12183327] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 09/29/2023] Open
Abstract
The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and mitigates effluent concerns. However, gaps exist in nutrient bioavailability studies. In this work, we assessed OH's impact on tortilla nutritional value, protein, and calcium using a rat model. Twenty-five male Wistar rats were fed one of four diets for 21 days: raw corn (RC) as an experimental control, OH-processed tortillas (OHTs), traditionally processed tortillas (TPTs), commercial tortillas (CTs), and a casein diet (CD) as a growth control. Despite similar protein and macronutrient profiles, OH significantly enhanced insoluble fiber content. The weight gain sequence was OHTs > TPTs > CTs > RC. OHTs exhibited superior protein digestibility (88.52%), which was 3% higher than other diets. The serum albumin (2.63-2.73 g/dL) indicated moderate malnutrition due to the tortilla's lower protein content. Nonetheless, the protein efficiency ratio (1.2-1.74) showed no significant difference from TPTs. Bone characteristics and fracture strength resembled the tortilla-fed groups, surpassing RC. X-ray diffraction and scanning electron microscopy confirmed that the OHT and TPT diets improved male rat bone thickness and crystallinity. The findings suggest the potential for OH as an eco-friendly tortilla production method, maintaining nutritional value comparable to traditional methods.
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Affiliation(s)
- Aurea K. Ramírez-Jiménez
- Tecnologico de Monterrey, School of Engineering and Science, Avenida Eugenio Garza Sada 2501 Sur, Monterrey NL 64849, Nuevo León, Mexico;
| | - Rubén Cota-López
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro CP 76090, Querétaro, Mexico (E.M.-S.)
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro CP 76090, Querétaro, Mexico (E.M.-S.)
| | - Marcela Gaytán-Martínez
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro CP 76010, Querétaro, Mexico
| | - Héctor Eduardo Martinez-Flores
- Facultad de Químico-Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia CP 58240, Michoacan, Mexico
| | - María de la Luz Reyes-Vega
- Department of Research and Graduate Studies, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro CP 76010, Querétaro, Mexico
| | - Juan de Dios Figueroa-Cárdenas
- CINVESTAV del IPN, Unidad Querétaro, Libramiento Norponiente No. 2000, Real de Juriquilla, Santiago de Querétaro CP 76230, Querétaro, Mexico
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Gruintal-Santos MÁ, Zagaceta-Álvarez MT, Aguilar Cruz KA, Reséndiz-Muñoz J, Martinez-Flores HE, Fernández-Muñoz JL. Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process. Foods 2021; 10:foods10081771. [PMID: 34441548 PMCID: PMC8394429 DOI: 10.3390/foods10081771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/24/2021] [Accepted: 07/29/2021] [Indexed: 11/16/2022] Open
Abstract
In this research, the mathematical model associated with the hydrothermal dehydration process of Nixtamalized Corn Grains (NCG) with different Steeping Time (ST) values, allows the fitting of experimental data with initial moisture M0 and the equilibrium moisture ME as a function of Isothermal Dehydration Time (IDT). The moisture percentage for any time t and dehydration rate (isolines M(t) and isolines vI respectively) of the NCG is shown by means of matrix graphics as a simultaneous function of IDT and ST. The relationship between initial dehydration rate v0 and initial moisture M0 establishes as a function of ST. Also, the mathematical model associated with the solution of the second Fick's law allows calculating the diffusivity rate vk (H2O molecules out of NCG) and verify that the rate of change in moisture and the dynamical proportionality constant k has a non-linear dependence on the IDT and that k is directly proportional to Deff. The k values strongly relate to ST and the calcium ions percentage into NCG according to solubility lime values into cooking water (or nejayote) as a function of decreasing temperature when ST increases.
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Affiliation(s)
- Miguel Ángel Gruintal-Santos
- Universidad Autónoma de Guerrero, Facultad de Ciencias Agropecuarias y Ambientales, Unidad Tuxpan, km 2.5 Carretera Iguala-Tuxpan, Iguala de la Independencia 40101, Mexico;
| | - María Teresa Zagaceta-Álvarez
- Instituto Politécnico Nacional, Escuela Superior de Ingeniería Mecánica y Eléctrica, Unidad Azcapotzalco, Ciudad de México C.P. 02250, Mexico;
| | - Karen Alicia Aguilar Cruz
- Instituto Politécnico Nacional, Centro de Investigación en Computación, Unidad Zacatenco, Ciudad de México C.P. 07738, Mexico;
| | | | | | - Jose Luis Fernández-Muñoz
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México C.P. 11500, Mexico
- Correspondence:
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Arnés E, Astier M. Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16173211. [PMID: 31484302 PMCID: PMC6747391 DOI: 10.3390/ijerph16173211] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 08/27/2019] [Accepted: 08/28/2019] [Indexed: 11/16/2022]
Abstract
Certain components of global food security continue to be threatened. Globalization has impacted food patterns, leading to greater homogenization of diets and the standardization of processes of food transformation, both in the countryside and in the cities. In Mexico, this has led to a drop in the use of native corn landraces and in the value associated with traditional practices around their growing and the processing and consumption of tortillas. The aim of this work was to analyze the main characteristics of the handmade comal tortilla system along the rural-urban gradient taking into account: (1) The type of seed and production, (2) manufacturing processes, (3) marketing channels and purpose of sales, and (4) perceptions regarding the quality of the product. Research was conducted on 41 handmade tortilla workshops located in rural areas in the Lake Pátzcuaro Basin and in urban and peri-urban areas of a medium-sized city in Michoacán (Mexico). Results showed that the origin of the grain follows a gradient-like pattern: In rural areas, tortillas are made with local and native corn predominate, while in urban contexts most tortillas come from hybrid corn produced in Sinaloa or Jalisco. There is a generalized preference for white tortillas, but blue tortillas are used for personal consumption in rural areas and as a gourmet product in the city. 100% of the rural workshops make their own nixtamal, while almost 50% of the peri-urban and urban businesses buy pre-made nixtamal dough. Surprisingly, 50% of the rural handmade tortilla workshops admit that they add nixtamalized corn flour and/or wheat flour to their tortilla mix. We conclude that not all handmade comal tortillas are produced equally and, although in rural areas traditions are better preserved, these also have contradictions. We also conclude that it is important to promote the revaluation of agrobiodiversity, traditional gastronomy, and food security without sacrificing quality, nutrition, and flavor.
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Affiliation(s)
- Esperanza Arnés
- Centre for Research in Environmental Geography (CIGA), National Autonomous University of Mexico (UNAM), Morelia Campus, Michoacán 58190, Mexico.
| | - Marta Astier
- Centre for Research in Environmental Geography (CIGA), National Autonomous University of Mexico (UNAM), Morelia Campus, Michoacán 58190, Mexico
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Balderas‐López JM, Prinyawiwatkul W, Arámbula‐Villa G, Hernández‐Rosas F, Leyva‐Ovalle OR, Houbron EP, Herrera‐Corredor JA. Prevention of the development of polluting characteristics in cooking water residue from nixtamalisation of corn by removing solid lime particles. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Juan Manuel Balderas‐López
- Colegio de Postgraduados – Campus Córdoba Programa de Innovación Agroalimentaria Sustentable Km. 348 Carr. Fed. Córdoba‐Veracruz Amatlán de los Reyes Veracruz C.P. 94946 Mexico
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803‐4200 USA
| | - Gerónimo Arámbula‐Villa
- Centro de Investigación y de Estudios Avanzados del I.P.N Unidad Querétaro Libramiento Norponiente No. 2000 Fracc. Real de Juriquilla Querétaro Qro C.P. 76230 Mexico
| | - Francisco Hernández‐Rosas
- Colegio de Postgraduados – Campus Córdoba Programa de Innovación Agroalimentaria Sustentable Km. 348 Carr. Fed. Córdoba‐Veracruz Amatlán de los Reyes Veracruz C.P. 94946 Mexico
| | - Otto Raul Leyva‐Ovalle
- Facultad de Ciencias Biológicas y Agropecuarias Universidad Veracruzana Región Orizaba‐Córdoba, Camino Peñuela‐Amatlán s/n Municipio de Amatlán de los Reyes Veracruz C.P. 94945 Mexico
| | - Eric Pascal Houbron
- Facultad de Ciencias Químicas Laboratorio de Gestión y Control Ambiental Universidad Veracruzana Orizaba Ver 94340 Mexico
| | - José Andrés Herrera‐Corredor
- Colegio de Postgraduados – Campus Córdoba Programa de Innovación Agroalimentaria Sustentable Km. 348 Carr. Fed. Córdoba‐Veracruz Amatlán de los Reyes Veracruz C.P. 94946 Mexico
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Salinas Moreno Y, Jaime Fonseca MR, Díaz-Ramírez JL, Alemán de la Torre I. Factors influencing anthocyanin loss during nixtamalization of blue purple maize grain. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:4493-4500. [PMID: 29184256 PMCID: PMC5686030 DOI: 10.1007/s13197-017-2932-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2017] [Accepted: 10/15/2017] [Indexed: 12/22/2022]
Abstract
Blue purple maize grain loses a great amount of anthocyanins during the nixtamalization processing. The impact of the process factors on anthocyanins losses has not been studied in detail. The objectives of this work were to: (1) determine the step of the nixtamalization procedure where the greatest anthocyanin loss occurs and (2) study the effect of cooking time, alkali concentration, and sample size on anthocyanin losses (AL), and on the color of masa and tortilla from blue purple maize grain. Two cooking times were assayed (25 and 35 min), three alkali concentrations (0.5, 0.7, and 1.0% w/w), and two maize grain sample sizes (100 and 1000 g). Alkali concentration determines the time required to solubilize the maize grain pericarp, higher concentrations resulted in shorter maize grain pericarp solubilization times and this variable was related with AL. The greatest AL occurred during the grain cooking step, but an additional loss took place during the steeping of cooked grain. For the cooking time of 25 min, AL were of 38.3% during the cooking step, and 21.3% during the steeping of cooked grain. The cooking time had no effect (p > 0.05) on AL in masa and tortilla whereas alkali concentration and sample size significantly affected it. The greater the concentration and size, the higher the AL. The color of masa and tortilla were affected by cooking time and alkali concentration. Increasing alkali concentration during the nixtamalization procedure, reduced the brightness and chroma of masa and tortilla and made these products seem darker and dull.
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Affiliation(s)
- Yolanda Salinas Moreno
- Laboratorio de Calidad de Cultivos para uso Humano y Pecuario, Campo Experimental Centro Altos de Jalisco, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias (INIFAP), Km 8, Carr. Tepatitlán-Lagos de Moreno, CP 47600 Tepatitlán de Morelos, JAL Mexico
| | - Mónica Rosalía Jaime Fonseca
- Instituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada Unidad Legaria (CICATA-IPN), Av. Legaria 694, Col. Irrigación, Deleg. Miguel Hidalgo, CP 55050 Mexico, DF Mexico
| | - José Luis Díaz-Ramírez
- Programa de Maíz. Campo Experimental Centro Altos de Jalisco, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias (INIFAP), Km 8, Carr. Tepatitlán-Lagos de Moreno, CP 47600 Tepatitlán de Morelos, JAL Mexico
| | - Ivone Alemán de la Torre
- Programa de Maíz. Campo Experimental Centro Altos de Jalisco, Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias (INIFAP), Km 8, Carr. Tepatitlán-Lagos de Moreno, CP 47600 Tepatitlán de Morelos, JAL Mexico
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Gutiérrez-Cortez E, Rojas-Molina I, Zambrano-Zaragoza M, Espinosa-Arbeláez D, Rojas A, García J, Cornejo-Villegas M, Rodríguez-García M. The mass transport phenomenon through pericarp during the nixtamalization process. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Effect of lime concentration on gelatinized maize starch dispersions properties. Food Chem 2015; 172:353-60. [DOI: 10.1016/j.foodchem.2014.09.087] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Revised: 08/15/2014] [Accepted: 09/16/2014] [Indexed: 11/19/2022]
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9
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Pineda-Gómez P, Rosales-Rivera A, Rodríguez-García M. Modeling calcium and water intake in threshed corn grain during thermo-alkaline treatment. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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RUIZ-GUTIÉRREZ MG, QUINTERO-RAMOS A, MELÉNDEZ-PIZARRO CO, TALAMÁS-ABBUD R, BARNARD J, MÁRQUEZ-MELÉNDEZ R, LARDIZÁBAL-GUTIÉRREZ D. NIXTAMALIZATION IN TWO STEPS WITH DIFFERENT CALCIUM SALTS AND THE RELATIONSHIP WITH CHEMICAL, TEXTURE AND THERMAL PROPERTIES IN MASA AND TORTILLA. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2010.00627.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Valderrama-Bravo C, Rojas-Molina A, Gutiérrez-Cortez E, Rojas-Molina I, Oaxaca-Luna A, De la Rosa-Rincón E, Rodríguez-García M. Mechanism of calcium uptake in corn kernels during the traditional nixtamalization process: Diffusion, accumulation and percolation. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.12.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Changes in mass transfer, thermal and physicochemical properties during nixtamalization of corn with and without agitation at different temperatures. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.12.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Maya-Cortés DC, Figueroa Cárdenas JDD, Garnica-Romo MG, Cuevas-Villanueva RA, Cortés-Martínez R, Véles-Medina JJ, Martínez-Flores HE. Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional value. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02095.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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IBARRA-MENDÍVIL M, GALLARDO-NAVARRO Y, TORRES P, RAMÍREZ WONG B. EFFECT OF PROCESSING CONDITIONS ON INSTRUMENTAL EVALUATION OF NIXTAMAL HARDNESS OF CORN. J Texture Stud 2008. [DOI: 10.1111/j.1745-4603.2008.00141.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Gutierrez E, Rojas-Molina I, Pons-Hernandez JL, Guzman H, Aguas-Angel B, Arenas J, Fernandez P, Palacios-Fonseca A, Herrera G, Rodríguez ME. Study of Calcium Ion Diffusion in Nixtamalized Quality Protein Maize as a Function of Cooking Temperature. Cereal Chem 2007. [DOI: 10.1094/cchem-84-2-0186] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- E. Gutierrez
- Posgrado en Ingeniería, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, México
- Posgrado en Química, Universidad Nacional Autónoma de México, Campus Cuautitlán, Cuautitlán, México
| | - I. Rojas-Molina
- Posgrado en Química, Universidad Nacional Autónoma de México, Campus Cuautitlán, Cuautitlán, México
- Facultad de Ciencias Naturales, Licenciatura en Nutrición, Universidad Autónoma de Querétaro, Querétaro, México
| | - J. L. Pons-Hernandez
- Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Campus Celaya, Celaya, Guanajuato, México
| | - H. Guzman
- Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias, Campus Celaya, Celaya, Guanajuato, México
| | - B. Aguas-Angel
- Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, Campus Cuautitlán, Cuautitlán, México
| | - J. Arenas
- Instituto de Física, Universidad Nacional Autónoma de México, México, D. F
| | - P. Fernandez
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, C.P. 76230, A.P. 1-1010, C.P. 76000, México
| | - A. Palacios-Fonseca
- Posgrado en Química, Universidad Nacional Autónoma de México, Campus Cuautitlán, Cuautitlán, México
| | - G. Herrera
- Posgrado en Ingeniería, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro, México
| | - M. E. Rodríguez
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, C.P. 76230, A.P. 1-1010, C.P. 76000, México
- Corresponding author. Phone: 52-442-2381141. Fax: 52-442-2381165. E-mail:
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Laria J, Meza E, Peña J. Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2005.09.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Steeping time and cooking temperature dependence of calcium ion diffusion during microwave nixtamalization of corn. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.06.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Laria J, Meza E, Mondragón M, Silva R, Peña J. Comparison of overall water uptake by corn kernel with and without dissolved calcium hydroxide at room temperature. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.05.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ramos G, Pezet-Valdez M, O'Connor-Sánchez A, Placencia C, Pless RC. Hydration Rates for Various Types of Mexican Maize Based on Single-Kernel Measurements. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.3.308] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Gonzalo Ramos
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del I.P.N., Unidad Querétaro, José Siurob 10, Col. Alameda, Querétaro, C.P. 76040, Mexico
| | - Marisol Pezet-Valdez
- Centro de InvestigaciÓn en Ciencia Aplicada y Tecnología Avanzada del I.P.N., Legaria 694, Mexico, C.P. 11500, Mexico
- Present address: Instituto Politécnico Nacional, Escuela Nacional de Medicina y Homeopatía, Mexico City, Mexico
| | | | - Celia Placencia
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del I.P.N., Unidad Querétaro, José Siurob 10, Col. Alameda, Querétaro, C.P. 76040, Mexico
| | - Reynaldo C. Pless
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del I.P.N., Unidad Querétaro, José Siurob 10, Col. Alameda, Querétaro, C.P. 76040, Mexico
- Corresponding author: Phone and Fax: 52-442-2129466. E-mail:
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Bressani R, Turcios JC, Colmenares de Ruiz AS, de Palomo PP. Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:1157-1162. [PMID: 14995114 DOI: 10.1021/jf030636k] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Tortillas are made by cooking maize in a lime solution during variable times and temperatures, steeping the grain for up to 12 h, washing and grinding it to a fine dough, and cooking portions as flat cakes for up to 6 min. The effects of the main processing steps on the chemical composition, nutritive value, and functional and physicochemical characteristics have been areas of research. The present work evaluates the effect of lime concentration (0, 1.2, 2.4, and 3.6%) and cooking times (45, 60, and 75 min) on phytic acid retention of whole maize, its endosperm, and germ, as well as on the content of calcium, iron, and zinc on the same samples. The effects of steeping time and temperature and steeping medium on the phytic acid of lime-cooked maize were also studied. Finally, phytic acid changes from raw maize to tortilla were also measured. The results indicated that lime concentration and cooking time reduce phytic acid content in whole grain (17.4%), in endosperm (45.8%), and in germ (17.0%). Statistical analyses suggested higher phytic acid loss with 1.2% lime and 75 min of cooking. Cooking with the lime solution is more effective in reducing phytic acid than cooking with water. Steeping maize in lime solution at 50 degrees C during 8 h reduced phytic acid an additional 8%. The total loss of phytic acid from maize to tortilla was 22%. Calcium content increased in whole maize, endosperm, and germ with lime concentration and cooking and steeping times. The increase was higher in the germ than in the endosperm. The level, however, can be controlled if steeping of the cooked grain is conducted in water. Iron and zinc contents were not affected by nixtamalization processing variables but were affected in steeping.
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Affiliation(s)
- Ricardo Bressani
- Research Institute, Universidad del Valle de Guatemala, Apartado Postal 1188, Guatemala City, Guatemala.
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Fernández-Muñoz JL, Rojas-Molina I, González-Dávalos ML, Leal M, Valtierra ME, Martín-Martinez ES, Rodríguez ME. Study of Calcium Ion Diffusion in Components of Maize Kernels During Traditional Nixtamalization Process. Cereal Chem 2004. [DOI: 10.1094/cchem.2004.81.1.65] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- J. L. Fernández-Muñoz
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, I.P.N, Unidad Querétaro, C.P. 76040, José Siurob 10, Col Alamedas, Querétaro, Qro, México
| | - Isela Rojas-Molina
- Facultad de Ciencias Naturales, Licenciatura en Nutrición, Universidad Autónoma de Querétaro, Querétaro, Qro, México
- Facultad de Ciencias Químicas, Postgrado en Química, Universidad Nacional Autónoma de México, México
| | - M. L. González-Dávalos
- Facultad de Ciencias Naturales, Licenciatura en Nutrición, Universidad Autónoma de Querétaro, Querétaro, Qro, México
- Posgrado en Alimentos del Centro de la Republica (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Qro, México
| | - Myriam Leal
- Ganaderos Asociados de Querétaro, S. A. de C. V, Carretera libre Querétaro-Celaya, Km 6.5, Querétaro, Querétaro, Qro, México
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, C.P. 76230, A.P. 1-1010, C.P. 76000, México
| | - M. E. Valtierra
- Ganaderos Asociados de Querétaro, S. A. de C. V, Carretera libre Querétaro-Celaya, Km 6.5, Querétaro, Querétaro, Qro, México
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, C.P. 76230, A.P. 1-1010, C.P. 76000, México
| | - E. San Martín-Martinez
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, I.P.N, Unidad Querétaro, C.P. 76040, José Siurob 10, Col Alamedas, Querétaro, Qro, México
| | - M. E. Rodríguez
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, C.P. 76230, A.P. 1-1010, C.P. 76000, México
- Corresponding author. Phone: 52-442-2381141. E-mail:
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