Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage

Waliszewski, Krzysztof N.; Estrada, Yokiushirdhilgilmara; Pardío, Violeta T.

doi:10.1007/s11130-004-0018-1

Cited by 9 publications

(8 citation statements)

References 5 publications

(6 reference statements)

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“…The tortillas were held in place using another glass plate. Each set of two tortillas was read three times, moving the tortillas from left to right in a straight line (Waliszewski et al 2004). Average CIE L* (light-dark), a* (green-red), and b* (blue-yellow) colors were reported for each sample.…”

Section: Baked Tortilla Evaluationmentioning

confidence: 99%

Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas

et al. 2008

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Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal of all or most of the pericarp through washing. The resulting product is called nixtamal. Approximately 60% of corn tortillas in Mexico are produced from nixtamal, with the remainder prepared from nixtamalized corn flour. Nixtamal was fortified with micronutrient premix containing iron, zinc, folic acid, niacin, riboflavin, and thiamin. Premix composition followed a proposed Mexican regulation for corn flour fortification, adjusted for moisture. Effects of premix on masa adhesiveness, hardness, and pH, as well as tortilla sensory properties, stretchability, rollability, and color were measured. Micronutrient levels were tested in the dry corn, nixtamal, masa, and tortillas. There were no significant differences in masa texture or pH, tortilla rollability, or consumer acceptance of tortillas when comparing unfortified control and fortified treatments. Added thiamin was almost entirely degraded during processing. Folic acid and riboflavin decreased 26 and 45%, respectively, through the masa‐tortilla manufacturing process. Niacin showed no significant loss. Despite processing losses, fortification resulted in significant nutrient increases compared with control tortillas. Folic acid increased 974%, riboflavin increased 300%, niacin increased 141%, iron increased 156%, and zinc increased 153% in fortified tortillas.

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Section: Baked Tortilla Evaluationmentioning

confidence: 99%

Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas

et al. 2008

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“…Each set of two tortillas was read three times, moving the tortillas from left to right in a straight line (Waliszewski et al 2004). As described above, instrumental results from laboratory-prepared tortillas were used to select treatments for the sensory panel.…”

Section: Colorimetermentioning

confidence: 99%

“…A white Hunter standardizing disk was placed on top to prevent transmittance and assure correct measurements. Each set of two tortillas was read three times, moving the tortillas from left to right in a straight line (Waliszewski et al 2004). For the laboratory-produced tortillas, the 12 tortillas from each batch were measured in stacked pairs.…”

Section: Colorimetermentioning

confidence: 99%

Effect of Iron Source on Color and Appearance of Micronutrient‐Fortified Corn Flour Tortillas

et al. 2008

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Cereal Chem. 85(4):561-565Iron deficiency anemia is a widespread occurrence. Consequently, iron is commonly added in cereal fortification programs. However, many iron sources cause undesirable sensory changes, especially color changes, in the food being fortified. This study evaluated the effect of different iron sources on CIE L*a*b* color values and sensory color perception in fortified corn tortillas. Corn masa flour was fortified with micronutrient premix containing vitamins, zinc, and one of eight iron compounds. Iron sources included ferrous fumarate (F), ferrous sulfate (S), ferric orthophosphate (OP), ferrous lactate (L), ferrous gluconate (G), ferric pyrophosphate (PP), sodium iron (III)-EDTA, and A-131 electrolytic iron (E), with addition levels adjusted based on bioavailability. Control (Ct) samples were prepared with all micronutrients except iron. All iron-fortified tortillas had lower L* values and were significantly darker than control tortillas. Based on instrumental color values and Mexican regulatory recommendations, five treatments were selected for further testing. A difference-from-control sensory test was conducted comparing PP, E, OP, F, and S with Ct tortillas. Sensory rankings were C t > E = PP > OP > F > S. A-131 electrolytic iron is recommended for fortification of corn tortillas due to minimal effect on color and significantly lower cost than other iron sources evaluated.

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“…Hundred kernel weight (HKW), pericarp, pedicel and germ percentage were determined as described by Billeb and Bressani [8]. Grain and tortilla color (4 tortillas evaluated 3 times each) was measured using the MiniEscan HunterLab colorimeter (Reston, VA.USA) [9].…”

Section: Introductionmentioning

confidence: 99%

Grain and Tortilla Quality in Landraces and Improved Maize Grown in the Highlands of Mexico

Vázquez-Carrillo

García‐Lara

Salinas-Moreno

et al. 2011

Plant Foods Hum Nutr

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The maize produced in the highlands of Mexico (>2,400 masl) is generally not accepted by the flour and masa and tortilla industry. The objective of this work was to evaluate the grain quality and tortilla properties of maize landraces commonly grown in the highlands of Mexico and compare them with improved germplasm (hybrids). Germplasm analysis included 11 landraces, 32 white hybrids, and six yellow hybrids. Grain quality was analyzed for a range of physical and chemical factors, as well as for alkaline cooking quality. Landrace grains tended to be heterogeneous in terms of size, hardness and color. All landraces had soft-intermediate grains with an average flotation index (FI) of 61%. In contrast, hybrid grains were homogenous in size and color, and harder than landrace grains, with a FI of 38%. Protein, free sugars, oil and phenolic content in landraces were higher than in the hybrids. Significant correlations were found between phenolic content and tortilla color (r= -0.60; p<0.001). Three landraces were identified as appropriate for the masa and tortilla industry, while all the hybrids evaluated fulfilled the requirements of this industry.

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Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage

Cited by 9 publications

References 5 publications

Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas

Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas

Effect of Iron Source on Color and Appearance of Micronutrient‐Fortified Corn Flour Tortillas

Grain and Tortilla Quality in Landraces and Improved Maize Grown in the Highlands of Mexico

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