Fortification and evaluation of the nixtamal tortillas

The effect of the addition of vitamins and soy protein on the quality characteristics of nixtamal tortillas (TN) and the losses of nutrients during the nixtamalization process were evaluated. Vitamins (0.15% as is) and defatted soy (4% as is) were added to the tortillas without affecting their senso...

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Bibliographic Details
Published in:	Archivos latinoamericanos de nutrición Vol. 51; no. 3; p. 293
Main Authors:	Figueroa Cárdenas, J D, Acero Godinez, M G, Vasco Méndez, N L, Lozano Guzmán, A, Flores Acosta, L M, González-Hernández, J
Format:	Journal Article
Language:	Spanish
Published:	Venezuela 01-09-2001
Subjects:	Dietary Proteins - analysis Dietary Proteins - metabolism Flour Food Handling - methods Food, Fortified Glycine max - chemistry Glycine max - metabolism Hot Temperature Minerals - analysis Minerals - metabolism Nutritive Value Quality Control Soybean Proteins - analysis Soybean Proteins - metabolism Vitamins - analysis Vitamins - metabolism Zea mays - chemistry Zea mays - metabolism
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Summary:	The effect of the addition of vitamins and soy protein on the quality characteristics of nixtamal tortillas (TN) and the losses of nutrients during the nixtamalization process were evaluated. Vitamins (0.15% as is) and defatted soy (4% as is) were added to the tortillas without affecting their sensory characteristics. Higher values of those nutrients had a negative effect on the color and flavor of the product. During the production of the tortilla the corn lost approximately 1.5% of proteins. The nixtamal tortilla fortified with 4% of defatted soy (TNS) showed 3% higher protein content than the TN. The calcium content in the samples was 7.7, 114 and 212.5 mg/100 g for the corn, the TN and the TNS respectively. In the process of producing the nixtamal tortillas from corn 28.9% of the niacin, 46.3% of the folic acid, 36.3% of the thiamin and 80% of the riboflavin were lost. During the washing and rinsing of the nixtamal there were losses of 18.2% of the thiamin, 16.6% of the riboflavin and 20.7% of the folic acid. Although the niacin showed a 28.9% loss, the alkaline process caused an important release of that vitamin. The losses during the cooking of the tortillas were high especially for riboflavin which showed a total loss of 80% in comparison with the original corn. Of the total, 63% was lost during cooking and 16.6% was lost during washing of the nixtamal.
ISSN:	0004-0622