Effect of Ohmic Heating Nixtamalization on the Structural and Physicochemical Characteristics of Instant Maize Flours and Their Relation to Starch Modifications

Abstract

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In search of better snacks: ohmic‐heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable‐enriched tortilla chips

“…In contrast, the OH process produces virtually no effluents and retains all of the pericarp, which leads to an increase in the dietary fibre content in OHF with respect to traditional or industrial nixtamalization processes 23 . Additionally, OH has been found to promote the formation of amylose‐lipid complexes to a larger degree than in TNF 33 . This is because OH produces electrical effects such as electroporation, which can damage the starch granules, increasing the rate of amylose leaching and complexation more extensively than the traditional process, which only presents thermo‐alkaline effects.…”

“…23 Additionally, OH has been found to promote the formation of amylose-lipid complexes to a larger degree than in TNF. 33 This is because OH produces electrical effects such as electroporation, which can damage the starch granules, increasing the rate of amylose leaching and complexation more extensively than the traditional process, which only presents thermo-alkaline effects. These amylose-lipid complexes are part of the resistant starch carbohydrate fraction, 34 which cannot be degraded by digestive enzymes and thus could have also contributed to increase the levels of fibre in OHF (Table 1).…”