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Salinas-Moreno Y, Gálvez-Mariscal A, Severiano-Pérez P, Vázquez-Carrillo G, Trejo-Téllez L. Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races. Heliyon 2024; 10:e28314. [PMID: 38571604 PMCID: PMC10988005 DOI: 10.1016/j.heliyon.2024.e28314] [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: 01/11/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/05/2024] Open
Abstract
Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated from commercial tortillas, and to determine the chemical and mineral composition of both types of tortillas. Six landraces related to four Mexican maize races were used. Two commercial tortillas were included as references (tortillería and supermarket). Tortillas were subjected to sensory analysis by the modified Flash technique, texture and color were measured objectively and chemical and mineral analysis of all tortillas were evaluated. Lime taste and lime smell attributes were relevant to differentiate AMT from commercial tortillas; aftertaste and fracturability attributes were highly associated to supermarket tortillas. The fracturability attribute of tortillas is consider undesirable for taco preparation. Five of the six AMT were characterized by the presence of a layer, a characteristic that is associated with traditional tortilla made by Mexican consumer. Regarding chemical composition, supermarket tortillas exhibited the highest dietary fiber content (17.09%), but showed 30% more Na than AMT, with the exception of tortillas from Purepecha native variety. Besides, supermarket tortilla had 48.9% less Ca than AMT. The sensory attributes relevant to differentiate native maize tortillas from the commercial maize tortilla references were appearance, smell, and taste, while textural and color attributes played a lesser role.
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Affiliation(s)
- Y. 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), Av. Biodiversidad 2470, CP47600, Tepatitlán de Morelos, Jalisco, Mexico
| | - A. Gálvez-Mariscal
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), CP, 04510, Ciudad de, Mexico
| | - P. Severiano-Pérez
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), CP, 04510, Ciudad de, Mexico
| | - G. Vázquez-Carrillo
- Laboratorio de Calidad de Maíz. Campo Experimental Valle de México, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchan, Mpio, Edo. de, C.P., 56250, Texcoco, Mexico
| | - L.L. Trejo-Téllez
- Colegio de Postgraduados en Ciencias Agrícolas, Km 36.5, Carretera México-Texcoco, 56230, Montecillo, Texcoco, Mexico
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Garsow AV, Torres OR, Matute JA, Voss DM, Miyagusuku-Cruzado G, Giusti MM, Kowalcyk BB. Dietary, socioeconomic, and maize handling practices associated with aflatoxin and fumonisin exposure among women tortilla makers in 5 departments in Guatemala. PLOS GLOBAL PUBLIC HEALTH 2024; 4:e0001623. [PMID: 38324582 PMCID: PMC10849247 DOI: 10.1371/journal.pgph.0001623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 12/06/2023] [Indexed: 02/09/2024]
Abstract
Previous research has demonstrated human exposure to mycotoxins among Guatemalans, with high levels of mycotoxins being found in blood and urine samples as well as in maize for human consumption. Mishandling of crops such as maize during pre- and post-harvest has been associated with mycotoxin contamination. The overarching goal of this study was to identify risk factors for aflatoxin and fumonisin exposure in Guatemala. A cross-sectional survey of 141 women tortilla makers was conducted in the departments of Guatemala, Sololá, Suchitepéquez, Izabal, and Zacapa in February 2022. Maize and tortilla samples were collected and analyzed for aflatoxin B1 (AFB1) and fumonisin B1, B2, and B3 contamination (FB1, FB2, FB3). Urine samples were collected and analyzed for urinary FB1 (uFB1) contamination. A questionnaire was administered to collect data on sociodemographic characteristics, dietary intake of maize-based foods the week prior to the study, and maize handling practices. Descriptive statistics were used to describe common maize handling practices. A univariable analysis was conducted to identify predictors of low/high AFB1, total fumonisins, and uFB1. Multivariable logistic regression was used to calculate adjusted odds ratios (ORs) and 95% confidence intervals (CIs). During tortilla processing, a reduction in the AFB1 and total fumonisin levels was observed. The presence of AFB1 in maize was associated with department and mean total fumonisin level in maize (OR: 1.705, 95% CI: 1.113-2.613). The department where the tortilleria was located was significantly associated with the presence of fumonisins in tortillas. Increased consumption of Tortrix was significantly associated with the presence of FB1 in urine (OR: 1.652, 95% CI: 1.072-2.546). Results of this study can be used in the development and implementation of supply chain management practices that mitigate mycotoxin production, reduce food waste and economic loss, and promote food security.
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Affiliation(s)
- Ariel V. Garsow
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, United States of America
- Center for Foodborne Illness Research and Prevention, The Ohio State University, Columbus, Ohio, United States of America
| | - Olga R. Torres
- Laboratorio Diagnóstico Molecular, Guatemala City, Guatemala
- Centro De Investigación en Nutrición y Salud, Guatemala City, Guatemala
| | - Jorge A. Matute
- Laboratorio Diagnóstico Molecular, Guatemala City, Guatemala
- Centro De Investigación en Nutrición y Salud, Guatemala City, Guatemala
| | - Danielle M. Voss
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, United States of America
| | - Gonzalo Miyagusuku-Cruzado
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, United States of America
| | - M. Monica Giusti
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, United States of America
| | - Barbara B. Kowalcyk
- Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, United States of America
- Center for Foodborne Illness Research and Prevention, The Ohio State University, Columbus, Ohio, United States of America
- Translational Data Analytics Institute, The Ohio State University, Columbus, Ohio, United States of America
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In-Country Method Validation of a Paper-Based, Smartphone-Assisted Iron Sensor for Corn Flour Fortification Programs. Foods 2022; 11:foods11030276. [PMID: 35159428 PMCID: PMC8833984 DOI: 10.3390/foods11030276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 01/15/2023] Open
Abstract
Food fortification in low-income settings is limited due to the lack of simple quality control sensing tools. In this study, we field validated a paper-based, smartphone-assisted colorimetric assay (Nu3Px) for the determination of iron in fortified flours against the gold standard method, atomic emission spectrometry (AES). Samples from commercial brands (n = 6) were collected from supermarkets, convenience stores, and directly from companies in Mexico and characterized using both Nu3Px and AES. Nu3Px’s final error parameters were quantified (n = 45) via method validation final experiments (replication and comparison of methods experiment). Qualitative pilot testing was conducted, assessing Nu3Px’s accept/reject batch decision making (accept ≥ 40 μg Fe/g flour; reject < 40 μg Fe/g flour) against Mexico’s fortification policy. A modified user-centered design process was followed to develop and evaluate an alternative sampling procedure using affordable tools. Variation of iron content in Mexican corn flours ranged from 23% to 39%. Nu3Px’s random error was 12%, and its bias was 1.79 ± 9.99 μg Fe/g flour. Nu3Px had a true mean difference from AES equal to 0 and similar variances. AES and Nu3Px made similar classifications based on Mexico’s policy. Using simple, affordable tools for sampling resulted in similar output to the traditional sampling preparation (r = 0.952, p = 0.01). The affordable sample preparation kit has similar precision to using analytical tools. The sample preparation kit coupled with the smartphone app and paper-based assay measure iron within the performance parameters required for the application to corn flour fortification programs, such as in the case of Mexico.
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Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum. Toxins (Basel) 2021; 13:toxins13010027. [PMID: 33406676 PMCID: PMC7823315 DOI: 10.3390/toxins13010027] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
Although previous studies have reported the use of nixtamalization for mycotoxins reduction in maize, the efficacy of calcium hydroxide and other nixtamalization cooking ingredients for mycotoxin reduction/decontamination in sorghum and other cereals still need to be determined. The current study investigated the effect of five nixtamalization cooking ingredients (wood ashes, calcium hydroxide, sodium hydroxide, potassium hydroxide, and calcium chloride) on the reduction of Fusarium mycotoxins in artificially contaminated maize and sorghum using liquid chromatography-tandem mass spectrometry. All tested cooking ingredients effectively reduced levels of mycotoxins in the contaminated samples with reduction initiated immediately after the washing step. Except for the calcium chloride nixtamal, levels of fumonisin B1, B2, and B3 in the processed sorghum nixtamal samples were below the limit of detection. Meanwhile, the lowest pH values were obtained from the maize (4.84; 4.99), as well as sorghum (4.83; 4.81) nejayote and nixtamal samples obtained via calcium chloride treatment. Overall, the results revealed that the tested cooking ingredients were effective in reducing the target mycotoxins. In addition, it pointed out the potential of calcium chloride, though with reduced effectiveness, as a possible greener alternative cooking ingredient (ecological nixtamalization) when there are environmental concerns caused by alkaline nejayote.
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Kamau EH, Nkhata SG, Ayua EO. Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes. Food Sci Nutr 2020; 8:1753-1765. [PMID: 32328241 PMCID: PMC7174222 DOI: 10.1002/fsn3.1473] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 12/20/2019] [Accepted: 01/10/2020] [Indexed: 12/26/2022] Open
Abstract
Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro- and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods. We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix.
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Affiliation(s)
- Elijah Heka Kamau
- Department of Food Science and NutritionUniversity of EldoretEldoretKenya
- Department of Food Science and NutritionJomo Kenyatta University of Agriculture & TechnologyNairobiKenya
| | - Smith G. Nkhata
- Department of Agro‐food ProcessingNatural Resources CollegeLilongwe University of Agriculture and Natural ResourcesLilongweMalawi
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Escalante-Aburto A, Mariscal-Moreno RM, Santiago-Ramos D, Ponce-García N. An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649693] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Rosa María Mariscal-Moreno
- Departamento de Ingeniería Industrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, México
| | | | - Néstor Ponce-García
- Facultad de Ciencias Agrícolas, UAEMex Campus Universitario “El Cerrillo”, Toluca, Estado de México
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Falkowski TB, Chankin A, Diemont SAW, Pedian RW. More than just corn and calories: a comprehensive assessment of the yield and nutritional content of a traditional Lacandon Maya milpa. Food Secur 2019. [DOI: 10.1007/s12571-019-00901-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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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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Vernon-Carter E, Alvarez-Ramirez J, Bello-Perez L, Garcia-Hernandez A, Garcia-Diaz S, Roldan-Cruz C. The in vitro digestibility of starch fractions in maize tortilla can be rendered healthier by treating the nixtamalized masa with commercial baking yeast. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ, Salazar R. Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours. Food Chem 2018; 240:456-462. [DOI: 10.1016/j.foodchem.2017.07.156] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 07/19/2017] [Accepted: 07/28/2017] [Indexed: 11/16/2022]
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González-Amaro RM, Figueroa-Cárdenas JDD, Perales H, Santiago-Ramos D. Maize races on functional and nutritional quality of tejate: A maize-cacao beverage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.015] [Citation(s) in RCA: 10] [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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12
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The effect of different nixtamalisation processes on some physicochemical properties, nutritional composition and glycemic index. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.06.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Anupapsamosorn S, Charoenrein S. Physicochemical properties of glutinous rice in the presence of alkali and borax. STARCH-STARKE 2015. [DOI: 10.1002/star.201500103] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Sukanya Anupapsamosorn
- Department of Food Science and Technology, Faculty of Agro-Industry; Kasetsart University; Bangkok Thailand
| | - Sanguansri Charoenrein
- Department of Food Science and Technology, Faculty of Agro-Industry; Kasetsart University; Bangkok Thailand
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Salazar R, Arámbula-Villa G, Luna-Bárcenas G, Figueroa-Cárdenas J, Azuara E, Vázquez-Landaverde P. Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.046] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Dunn ML, Jain V, Klein BP. Stability of key micronutrients added to fortified maize flours and corn meal. Ann N Y Acad Sci 2013; 1312:15-25. [DOI: 10.1111/nyas.12310] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Michael L. Dunn
- Nutrition, Dietetics, and Food Science Brigham Young University Provo Utah
| | - Vijaya Jain
- Nutrition Consultant Briarcliff Manor New York
| | - Barbara P. Klein
- Food Science and Human Nutrition University of Illinois at Urbana‐Champaign Urbana Illinois
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Reepholkul K, Charoenrein S. Effect of sodium carbonate on appearance and textural properties of glutinous rice cake. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Kunyarat Reepholkul
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok; 10900; Thailand
| | - Sanguansri Charoenrein
- Department of Food Science and Technology; Faculty of Agro-Industry; Kasetsart University; Bangkok; 10900; Thailand
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Yahuaca-Juárez B, Martínez-Flores HE, Huerta-Ruelas JA, Pless RC, Vázquez-Landaverde PA, Tello Santillán R. Oil oxidation in corn flour from grains processed with alkaline cooking by use of peroxide value, UV and FTIR. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2013; 68:65-71. [PMID: 23322263 DOI: 10.1007/s11130-012-0332-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K232 and K270); and FTIR absorbance at 3009 cm(-1), 3444 cm(-1), and 3530 cm(-1) in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K232, and K270. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.
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Affiliation(s)
- B Yahuaca-Juárez
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, IPN, Querétaro, México
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Sotelo A, Soleri D, Wacher C, Sánchez-Chinchillas A, Argote RM. Chemical and nutritional composition of tejate, a traditional maize and cacao beverage from the Central Valleys of Oaxaca, Mexico. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2012; 67:148-155. [PMID: 22407326 DOI: 10.1007/s11130-012-0281-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Foam-topped cacao and maize beverages have a long history in Mesoamerica. Tejate is such a beverage found primarily in the Zapotec region of the Central Valleys of Oaxaca, Mexico. Historically tejate has been ceremonially important but also as an essential staple, especially during periods of hard fieldwork. However, the nutritional contribution of traditional foods such as tejate has not been investigated. We analyzed tejate samples from three Central Valley communities, vendors in urban Oaxaca markets and one migrant vendor in California, USA for their proximate composition, amino acid content and scores, and mineral and methylxanthine content. Nutritional and chemical variation exists among tejate recipes, however, the beverage is a source of energy, fat, methylxanthines, K, Fe and other minerals although their availability due to presence of phytates remains to be determined. Tejate is a source of protein comparable to an equal serving size of tortillas, with protein quality similarly limited in both. Tejate provides the nutritional benefits of maize, and some additional ones, in a form appealing during hot periods of intense work, and year round because of its cultural significance. Its substitution by sodas and other high glycemic beverages may have negative nutritional, health and cultural consequences.
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Affiliation(s)
- Angela Sotelo
- Departamento de Farmacía, Facultad de Química, Laboratorio 111, Universidad Nacional Autónoma de México, 04510 México, DF, México
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