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Joshi S, Sharma R, Sharma S, Gupta A, Singh B. Quality protein maize: nutritional and bioactive composition, technological attributes and potential food applications. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Swati Joshi
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| | - Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| | - Antima Gupta
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana 141004 India
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Preservation of Antioxidant Properties of Endemic Dark Corn Using Solar Energy for Nixtamalization. Processes (Basel) 2021. [DOI: 10.3390/pr9020401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
A comparative study of two corn nixtamalization processes is presented, one in the traditional way of the Michoacan region of Mexico, and the other using solar devices. The corn selected for the process was a nontransgenic endemic dark corn. For the nixtamalization process, a solar concentration oven was used; this process using the solar device is simple and affordable for communities. For characterization, the properties of the antioxidant content of dark corn were analyzed for both processes, and the highest concentration of antioxidants between the two varieties of corn was obtained. The antioxidant capacity in the two varieties of black corn was quantified and determined, and the anthocyanin pigments were extracted with methanol. The total anthocyanin content (CAT) was evaluated by the pH difference method, and the antioxidant capacity by the DPPH method. In the solar nixtamalization process, a higher content of CAT anthocyanins and antioxidant capacity were obtained. Therefore, the solar energy process was proposed as a sustainable energy option, and we concluded that black corn nixtamalized with a solar oven had high antioxidant levels and could be used as a nutritious food.
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Patterson MA, Maiya M, Stewart ML. Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review. J Acad Nutr Diet 2020; 120:230-244. [PMID: 32040399 DOI: 10.1016/j.jand.2019.10.019] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Accepted: 10/21/2019] [Indexed: 01/02/2023]
Abstract
Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and thus enters the colon intact, with some types capable of being fermented by gut microbes. As a fiber, types 1, 2, 3, and 5 are found naturally in foods, while types 2, 3, and 4 can be added to foods as a functional ingredient. This narrative review identifies RS content in whole foods commonly consumed in the United States. Scientific databases (n=3) were searched by two independent researchers. Ninety-four peer-reviewed articles published between 1982 and September 2018 were selected in which the RS was quantified and the food preparation method before analysis was suitable for consumption. The RS from each food item was adjusted for moisture if the RS value was provided as percent dry weight. Each food item was entered into a database according to food category, where the weighted mean±weighted standard deviation was calculated. The range of RS values and overall sample size for each food category were identified. Breads, breakfast cereals, snack foods, bananas and plantains, grains, pasta, rice, legumes, and potatoes contain RS. Foods that have been cooked then chilled have higher RS than cooked foods. Foods with higher amylose concentrations have higher RS than native varieties. The data from this database will serve as a resource for health practitioners to educate and support patients and clients interested in increasing their intake of RS-rich foods and for researchers to formulate dietary interventions with RS foods and examine associated health outcomes.
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Enríquez-Castro CM, Torres-Chávez PI, Ramírez-Wong B, Quintero-Ramos A, Ledesma-Osuna AI, López-Cervantes J, Gerardo-Rodríguez JE. Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:5927670. [PMID: 32399476 PMCID: PMC7204188 DOI: 10.1155/2020/5927670] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 10/12/2019] [Accepted: 10/29/2019] [Indexed: 11/17/2022]
Abstract
The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour produced by the traditional nixtamalization process (PSI = 44). Masa from the TNP showed higher modulus of elasticity (G') and viscosity (G ″) values than that off masa from the ENP. Furthermore, in a temperature sweep test, masa from the TNP showed a peak in G' and G ″, while the masa from the ENP did not display these peaks. The ENP-produced tortillas had higher resistant starch contents and comparable firmness and rollability to those from the TNP but lower quality parameter values. A comparison of the products' physicochemical properties obtained by the two processes shows the importance of controlling the damage to starch during the milling and extrusion processes to obtain tortillas of better quality. For the first time, we propose the measurement of the viscoelastic parameters G' and G ″ in temperature sweep mode to monitor changes in the degree of starch damage.
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Affiliation(s)
- Carlos Martín Enríquez-Castro
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| | - Patricia Isabel Torres-Chávez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| | - Benjamín Ramírez-Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| | - Armando Quintero-Ramos
- Universidad Autónoma de Chihuahua, Avenida Universidad y Pascual Orozco s/n, Universidad, 31110 Chihuahua, Mexico
| | - Ana Irene Ledesma-Osuna
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
| | - Jaime López-Cervantes
- Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, Mexico
| | - Jesús Enrique Gerardo-Rodríguez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas s/n, Centro 83000, Hermosillo, Sonora, Mexico
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López-Martínez A, Azuara-Pugliese V, Sánchez-Macias A, Sosa-Mendoza G, Dibildox-Alvarado E, Grajales-Lagunes A. High protein and low-fat chips (snack) made out of a legume mixture. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1617353] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Araceli López-Martínez
- Coordinación Académica Región Altiplano Oeste de la Universidad Autónoma de San Luis Potosí, Salinas de Hidalgo, S.L.P, México
| | - Virginia Azuara-Pugliese
- Coordinación Académica Región Altiplano Oeste de la Universidad Autónoma de San Luis Potosí, Salinas de Hidalgo, S.L.P, México
| | - Armando Sánchez-Macias
- Coordinación Académica Región Altiplano Oeste de la Universidad Autónoma de San Luis Potosí, Salinas de Hidalgo, S.L.P, México
| | - Gloria Sosa-Mendoza
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | - Elena Dibildox-Alvarado
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | - Alicia Grajales-Lagunes
- Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
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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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Sakandar HA, Hussain R, Kubow S, Sadiq FA, Huang W, Imran M. Sourdough bread: A contemporary cereal fermented product. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13883] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Hafiz Arbab Sakandar
- Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Raza Hussain
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
| | - Stan Kubow
- Faculty of Agricultural and Environmental Sciences, School of Human Nutrition McGill University Montreal Quebec Canada
| | | | - Weining Huang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Muhammad Imran
- Faculty of Biological Sciences, Microbiology Department Quaid‐I‐Azam University Islamabad Pakistan
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Ramírez-Jiménez AK, Rangel-Hernández J, Morales-Sánchez E, Loarca-Piña G, Gaytán-Martínez M. Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process. Food Chem 2018; 276:57-62. [PMID: 30409634 DOI: 10.1016/j.foodchem.2018.09.166] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 09/25/2018] [Accepted: 09/26/2018] [Indexed: 01/23/2023]
Abstract
We studied the changes in the phytochemicals profile of two instant corn flours produced by different process: traditional nixtamalization process (TN) and by ohmic heating process (OH). The highest total phenolics content was found in the OH flours (OHF), which showed predominance of bound phenolics and free flavonoids compared with the TN flours (TNF). Ferulic acid measured by HPLC-DAD was the most abundant compound in its bound form in the OHF, but decreased by 57% in TNF. The insoluble fiber content was preserved by the OHF (17.49%) and the soluble fiber increased ∼65% compared with TNF. These data suggest that instant corn flours processed by OH preserves the phenolic profile and antioxidant profile similarly than flours processed by TN; furthermore, water waste was reduced significantly, and no effluents were produced in the ohmic heating process.
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Affiliation(s)
- Aurea K Ramírez-Jiménez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - Jorge Rangel-Hernández
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico.
| | - Guadalupe Loarca-Piña
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico.
| | - 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, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico.
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Valenzuela-Lagarda JL, García-Armenta E, Pacheco-Aguilar R, Gutiérrez-Dorado R, Mazorra-Manzano MÁ, Lugo-Sánchez ME, Muy-Rangel MD. Relationships between morphometrical properties and the texture of an extrusion-expanded snack made from squid mantle (Dosidicus gigas). J Texture Stud 2018; 49:476-484. [PMID: 29363734 DOI: 10.1111/jtxs.12321] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 01/09/2018] [Accepted: 01/10/2018] [Indexed: 11/30/2022]
Abstract
The giant squid (Dosidicus gigas) is a species of commercial interest as a source of protein, and it can be developed into ready-to-eat food products, including expanded extrusion snacks (EES). EES are prepared primarily from starch; however, adding animal protein increases the nutritional contents. The objective of this study was to evaluate the effect of the protein-carbohydrate interactions on the physical and morphological characteristics of an EES made of squid mantle and potato-corn flour. The independent variable was the squid mantle content (40, 60, 80, and 100%) and two controls (01 = 100% potato, 02 = 100% corn). The expansion rate (ER) of the sample is significantly minor (p < .5) when the squid mantle content increases ER = 2.0, 1.8 1.4 to 40, 60, and 80%, respectively. In samples with more protein, crispness and crunchiness were reduced, whereas the hardness increased. Digital imaging analysis indicated that the interaction between protein and starch causes significant morphometric changes to the fractal dimension (2.665-2.739) and lacunarity (0.61-1.29). The results showed that it is possible to incorporate up to 60% squid mantle to prepare EES that possess texture and morphometric characteristics competitive in reported studies with snacks usually incorporating flours, corn, and wheat in the formulations. PRACTICAL APPLICATIONS The giant squid is a very attractive species because its meat has low caloric intake, high protein content, and is an important source of omega 3 fatty acids. Despite the desirable qualities of the squid meat its consumption is very low due to the low diffusion of the properties of its meat, acid, and ammoniacal flavor, rigid texture that requires prolonged cooking times and lack of alternatives of consumption. In Mexico, this type of squid is mainly destined for export as frozen mantle and products with little added value, which generates little economic benefit. Therefore, the results of this research may be of interest to the squid processing industry, which demands new forms of consumption of this marine species to increase their commercialization and added value.
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Affiliation(s)
| | | | - Ramón Pacheco-Aguilar
- Centro de Investigación en Alimentación y Desarrollo A.C., Hermosillo, Sonora, México
| | - Roberto Gutiérrez-Dorado
- Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, México
| | | | | | - María Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo A.C. Coordinación Culiacán, Culiacán, Sinaloa, México
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Rosales A, Agama-Acevedo E, Arturo Bello-Pérez L, Gutiérrez-Dorado R, Palacios-Rojas N. Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8289-8295. [PMID: 27758103 DOI: 10.1021/acs.jafc.6b02951] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Provitamin A (proVA) enhanced maize was developed to help alleviate vitamin A deficiency in maize-consuming populations. Nixtamalization (lime-cooking process) is the most commonly used maize-preparation method in Mexico and Central America. In this study, the effect of traditional nixtamalization (TN) and nixtamalized extrusion (NE) on proVA retention was evaluated. Kernel conversion to TN dough led to high proVA apparent retention (>100%), while kernel conversion to NE flour led to lower retention (85%). However, TN tortilla proVA carotenoid concentration was similar to the kernels' original concentration and slightly higher in NE tortillas. Genotypic variation has a strong effect on proVA retention in TN dough and NE flour, but no such variation in proVA retention was observed in tortillas. Tortillas prepared with proVA-enhanced maize, using either TN or NE, are a good source of proVA carotenoids. Also, dough made using TN and proVA-enhanced maize is a high proVA-content ingredient for other food products.
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Affiliation(s)
- Aldo Rosales
- Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico
- Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Kilometer 45 Carretera Mexico-Veracruz, El Batan, Texcoco, CP 56237, Estado de México, Mexico
| | - Edith Agama-Acevedo
- Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico
| | - Luis Arturo Bello-Pérez
- Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico
| | - Roberto Gutiérrez-Dorado
- Programa Regional del Noroeste para el Doctorado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa , Culiacán, Sinaloa 80010, Mexico
| | - Natalia Palacios-Rojas
- Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Kilometer 45 Carretera Mexico-Veracruz, El Batan, Texcoco, CP 56237, Estado de México, Mexico
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Escalante-Aburto A, Ponce-García N, Ramírez-Wong B, Santiago-Ramos D, Véles-Medina JJ, de Dios Figueroa Cárdenas J. Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks. STARCH-STARKE 2016. [DOI: 10.1002/star.201500316] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Anayansi Escalante-Aburto
- CINVESTAV - Unidad Querétaro; Libramiento Norponiente #2000; Fracc. Real de Juriquilla Querétaro, Qro. Mexico
- Universidad de Monterrey, Av. Ignacio Morones Prieto; San Pedro Garza García N.L. México Mexico
| | - Néstor Ponce-García
- UAEMex Campus Universitario “El Cerrillo”. El Cerrillo Piedras Blancas S/N; Toluca Edo. de México Mexico
| | - Benjamín Ramírez-Wong
- DIPA, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n; Hermosillo; Sonora México
| | | | - José Juan Véles-Medina
- CINVESTAV - Unidad Querétaro; Libramiento Norponiente #2000; Fracc. Real de Juriquilla Querétaro, Qro. Mexico
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Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:275-280. [PMID: 26059113 DOI: 10.1007/s11130-015-0490-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This research aimed to prepare instant flour from malted and raw (un-malted) corn flours nixtamalized by the extrusion process and evaluate the effect on the physicochemical properties of tortillas prepared using these flours. White maize was malted for 24 h, dried at 50 ± 1 °C, and ground. Subsequently, 0.3 % lime and 25 or 30 % water were added to ground malted or un-malted corn, and the mixture was refrigerated (4 °C) for 12 h. These samples were nixtamalized by an extrusion process in a single screw extruder at two temperature profiles within four heating zones, TP1 (60, 60, 70, and 80 °C) and TP2 (60, 70, 80, and 90 °C), to obtain corn flour. Water was added to the extruded corn flours to make a dough, or masa, and the masa was then molded and baked to obtain tortillas. The corn flours were characterized according to their ability to absorb water and viscosity profile (RVA). The firmness and rollability after 2 and 24 h of storage were determined, and a sensory evaluation was conducted. The malted corn flour extruded with a 25 % moisture content and TP2 temperature profile yielded tortillas with the best firmness and rollability. In conclusion, the changes during the malting of corn grain and the nixtamalization by the extrusion process improved the water absorption capacity of flours and textural properties of the tortilla and produced a product with acceptable sensory properties.
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Affiliation(s)
- Nicolás Alberto Rodríguez-Martínez
- Departamento de Investigación y Posgrado en Alimentos (DIPA) de la Universidad de Sonora, Blvd, Luis Encinas y Rosales s/n. Col. Centro, C.P., 83000, Hermosillo, Sonora, México
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Sánchez-Madrigal MÁ, Quintero-Ramos A, Martínez-Bustos F, Meléndez-Pizarro CO, Ruiz-Gutiérrez MG, Camacho-Dávila A, Torres-Chávez PI, Ramírez-Wong B. Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:2701-10. [PMID: 25892767 PMCID: PMC4397327 DOI: 10.1007/s13197-014-1307-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/04/2014] [Accepted: 02/23/2014] [Indexed: 11/28/2022]
Abstract
The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH)2 (0.1, 0.2 and 0.3 %) and C6H10O6Ca (0.3, 0.6 and 0.9 %) concentrations respectively and extruded to obtain the extruded flours. For nixtamalized flours, the maize grains were cooked at 1 % Ca(OH)2 and 2.95 % C6H10O6Ca concentrations respectively. Color, antioxidant activity, total phenolics, total anthocyanins and individual anthocyanins, contents were analyzed. Color, antioxidant activity, anthocyanins contents and total phenolics decreased as the calcium hydroxide concentration increased. In contrast, increasing the calcium lactate concentration on the extruded flours had the opposite effect. The extrusion process retained 57-47 %, 72-62 % and 79-65 % of the anthocyanins content, total phenolic content and antioxidant activity, respectively. These retention rates were higher than those of the nixtamalized flours using the same calcium sources. Cyanidin-3-glucoside and pelargonidin-3-glucoside were identified in the maize kernel and flours. Cyanidin-3-glucoside concentration was increased by both extrusion and nixtamalization processed with either of the two calcium sources. In contrast, pelargonidin-3-glucoside concentration decreased by both processes. Other anthocyanins were observed, but they were not identified.
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Affiliation(s)
- Miguel Ángel Sánchez-Madrigal
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Armando Quintero-Ramos
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Chihuahua México C.P. 31125
| | - Fernando Martínez-Bustos
- />Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Querétaro, Querétaro México C.P. 76230
| | - Carmen O. Meléndez-Pizarro
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Martha G. Ruiz-Gutiérrez
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Alejandro Camacho-Dávila
- />Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125
| | - Patricia Isabel Torres-Chávez
- />Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Ave. Rosales y Blvd. Luis Encinas s/n, Colonia Centro, Hermosillo, Sonora México C.P. 83000
| | - Benjamín Ramírez-Wong
- />Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Ave. Rosales y Blvd. Luis Encinas s/n, Colonia Centro, Hermosillo, Sonora México C.P. 83000
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Contreras-Jiménez B, Morales-Sánchez E, Reyes-Vega M, Gaytán-Martínez M. Propiedades funcionales de harinas de maíz nixtamalizado obtenidas por extrusión a baja temperatura. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.840804] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Reyes-Moreno C, Ayala-Rodríguez AE, Milán-Carrillo J, Mora-Rochín S, López-Valenzuela JA, Valdez-Ortiz A, Paredes-López O, Gutiérrez-Dorado R. Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.09.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Platt-Lucero L, Ramírez-Wong B, Carvajal-Millan E, Torres-Chávez P, Morales-Rosas I, López-Mazón S, Tapia-Ayala G. Extruded nixtamalized corn flour for making tortilla: the effect of xylanase on the depolymerization of ferulated arabinoxylans. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.784364] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Reyes-Moreno C, Argüelles-López OD, Rochín-Medina JJ, Milán-Carrillo J, Rivera-López J, Valdez-Ortiz A, López-Valenzuela JA, Gutiérrez-Dorado R. High antioxidant activity mixture of extruded whole quality protein maize and common bean flours for production of a nutraceutical beverage elaborated with a traditional Mexican formulation. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2012; 67:450-456. [PMID: 23150125 DOI: 10.1007/s11130-012-0324-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT = 120-170 °C) and screw speed (SS = 120-200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (A ( ox ) A) of the flour mixture (EQPMF + ECBF) and acceptability (A) of the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF + 40%ECBF) were BT = 98 °C/SS = 218 rpm and BT = 105 °C/SS = 83 rpm, respectively. The optimized mixture had A ( ox ) A = 14,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had A ( ox ) A = 3,222 μmol TE, and A = 89 (level of satisfaction "I like it extremely"). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as those prepared with water, simple sugars, artificial flavoring and colorants, which are widely offered in the market.
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Affiliation(s)
- Cuauhtémoc Reyes-Moreno
- Facultad de Ciencias Químico Biológicas-FCQB, Universidad Autónoma de Sinaloa-UAS, Ciudad Universitaria, Ap 1354, 80000 Culiacán, Sinaloa, México
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High-Antioxidant Capacity Beverages Based on Extruded and Roasted Amaranth (Amaranthus hypochondriacus) Flour. ACTA ACUST UNITED AC 2012. [DOI: 10.1021/bk-2012-1109.ch013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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Gaytán-Martínez M, Figueroa J, Vázquez-Landaverde P, Morales-Sánchez E, Martínez-Flores H, Reyes-Vega M. Caracterización fisicoquímica, funcional y química de harinas nixtamalizadas de maíz obtenidas por calentamiento óhmico y proceso tradicional. CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.606478] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Milán-Carrillo J, Montoya-Rodríguez A, Gutiérrez-Dorado R, Perales-Sánchez X, Reyes-Moreno C. Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (<i>Amaranthus hypochondriacus</i> L.) Flour Using Response Surface Methodology. ACTA ACUST UNITED AC 2012. [DOI: 10.4236/am.2012.330211] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Campechano Carrera EM, de Dios Figueroa Cárdenas J, Arámbula Villa G, Martínez Flores HE, Jiménez Sandoval SJ, Luna Bárcenas JG. New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02878.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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PLATT-LUCERO L, RAMÍREZ-WONG B, TORRES-CHÁVEZ P, LÓPEZ-CERVANTES J, SÁNCHEZ-MACHADO D, CARVAJAL-MILLAN E, MARTÍNEZ-BUSTOS F, QUINTERO-RAMOS A, MORALES-ROSAS I. EFFECT OF XYLANASE ON EXTRUDED NIXTAMALIZED CORN FLOUR AND TORTILLA: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS. J FOOD PROCESS ENG 2011. [DOI: 10.1111/j.1745-4530.2011.00667.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Guzmán AQ, Jaramillo Flores ME, Feria JS, Méndez Montealvo MG, Wang YJ. Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2010.11.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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PLATT-LUCERO L, RAMIREZ-WONG B, TORRES-CHÁVEZ P, LÓPEZ-CERVANTES J, SÁNCHEZ-MACHADO D, REYES-MORENO C, MILÁN-CARRILLO J, MORALES-ROSAS I. IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00252.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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