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Nutritional Composition of Corn and Flour Tortillas
Abstract
Corn and flour tortillas were sampled at 2-wk intervals for 6 wk from five tortilla factories and the nutritional composition determined. Corn tortillas were found to be slightly lower in protein, thiamin, riboflavin and niacin when compared to white enriched bread. A lowering of the pH of the corn masa to 7.3 or lower improved the retention of these vitamins. Flour tortillas were found to be comparable in nutrition to white enriched bread when enriched wheat flour was used in the manufacture of tortillas. A wide variation was found to exist in the nutrient composition of both corn and flour tortillas manufactured by the different factories. This variation is attributed to different formulation procedures at the tortilla factories.
... Total carbohydrate content of tortillas from traditional process range from 44.08 to 87.56%, depending strongly on the corn type used and the nixtamalization conditions. [3,52,[61][62][63][64][65][66][67][68][69][70] In the transformation of raw corn to tortilla, total carbohydrate content shows complex behavior; it can increase, remain constant, or decrease ( [61,64,68] Generally, when nixtamalized flours or tortillas from these processes are compared with those obtained by the traditional process, they show higher carbohydrate content due to the presence of nonstarch polysaccharides from pericarp, which are not hydrolyzed and remain in masa and nixtamalized flours from which tortillas are made. [3,[61][62][63][64]66,68] Total starch and its fractions Tortillas have a total starch content of 63.02-81.9% ...
... Crude fiber accounts for 1.30-4.50% of tortilla dry matter. [3,67,69,103,104] Corn processing by traditional nixtamalization process produces a decrease between 21.0 and 38.0% of the crude fiber content from grain to nixtamal because of the large amounts of pericarp that are lost during cooking, steeping, and washing. [52] For the same reason, total and insoluble dietary fiber content decrease from raw corn to masa and nixtamalized flour, while the soluble dietary fiber increases slightly due to the formation of arabinoxylans caused by the pericarp hydrolysis (Table 2). ...
... Cooking time varied from 0, 45, 60 and 75 min and steeping times of 0, 2, 4, 6 and 8 h. The greatest loss of phytic acid was in the samples processed at 1.8% of lime, cooking time [159] Magnesium mg/100 g) 127-93 nd 93 93 nd [159] Potassium (mg/100 g) 315-287 nd 263 263 nd [69,157 Sodium (mg/100 g) 35-1 0 0 -5 5 1 -20.8 [69,71,157] Copper (mg/100 g) 0.3-0.2 nd 0.2 0.2 nd [157] Manganese (mg/100 g) 0.5 nd 0.4 0.4 nd [157] Selenium (μg/100 g) 15.4-15 nd 14 14 nd [157] Vitamins A (RAE µg/100 g) 11-0 n d 1 1 -0 0 0 [157] A (IU/100 g) 214-0 nd 5 nd 2 [160] d-α-tocopherol (mg/100 g) 1.5-0 n d n d n d n d [160] Total tocopherol (mg/100 g) 3.01 nd nd nd nd [161] Riboflavin (mg/100 g) 0.08-0.60 ...
Traditional nixtamalization produces the “gold standard” tortilla, but the process is ecologically nonviable, and high nutrimental and phytochemical losses are reported. Many alternative nixtamalization technologies have emerged and at least fourteen processes have been reported with scientific evidence in improving the nutrimental/nutraceutical properties, reduction of contaminant effluents, processing time and water use. Despite all the alternative processes developed during the last decades, none of them has been successfully adopted by the tortilla industry because of the extra equipment and time required to implement those new technologies even when the nutritional and sensorial benefits of the obtained products have been proven. The objective of this review is to propound a new classification according to their principal purposes, and describe in detail the most important alternative technologies to produce tortillas and the specifications about the processing factors involved, including their advantages, disadvantages, and disagreements of each one. Moreover, chemical, nutrimental and functional properties affected by the different processes are addressed from the grain, nixtamal, nixtamalized flours, masa, and tortillas.
... However, fresh tortillas generally have a moisture content of 38 Á/45%, as reported by Cravioto et al . (1945), Saldana & Brown (1984) and Ranhotra (1985). ...
... Tables 1 and 2 show that, in general, TN showed crude fibre, fat and ash values as well as calcium, iron and zinc similar to those values reported for traditional nixtamal tortilla by Cravioto et al. (1945). Ranhotra (1985) and Saldana & Brown (1984) reported relatively lower values than the values for TN reported in this study and traditional nixtamal tortilla reported by Cravioto et al . (1945). ...
... The tortilla fortification using 4% defatted and cooked soy flour can provide about 100% of all the hydrosoluble vitamins recommended by the WHO/FAO except for the niacin (Hegarty, 1992). The hydrosoluble vitamin values for TN in the present study and those reported by Cravioto et al. (1945) for traditional nixtamal tortillas are generally higher than those reported by Ranhotra (1985) and Saldana & Brown (1984). ...
The nutritional qualities of nixtamal tortillas (TN) fortified with vitamins and soy flour was evaluated. The rats fed with TN and nixtamal tortillas with 0.15% of vitamins and iron (TNV) did not show differences in weights. The diets of fortified tortillas with 4% defatted soy (TNS), the combination of defatted soy and vitamins (TNVS) and the whole tortilla with defatted soy (TIS) were the treatments that caused the best growth in the experimental animals. The chemical analysis indicated appropriate levels of vitamins in the TNV, TNVS, TNS, and TIS diets. However, the TNV diet caused poor growth of the experimental animals. The diets of tortillas fortified with soy in general produced rats with longer femurs of greater density and strength. The rats fed with fortified tortillas showed higher levels of calcium and phosphorous in the bones. The X-ray diffractograms of bone tissue showed crystals with interplanar distances of 4.40, 3.34, 2.79, 2.28, 1.95, 1.85 and 1.45 A, which are characteristic of hydroxylapatite, except for the first two measurements. The peaks at 4.40 and 3.34 A tend to disappear as the nutritional quality of the diet improves with the addition of soy flour.
... Bressani (1990) reported that lime-based nixtamalization improves bioavailability of calcium, nicotinic acid and overall protein quality. In contrast, Saldana and Brown (1984) found that traditional maize tortillas had lower protein, thiamin, riboflavin and niacin contents than white enriched bread. Pappa et al. (2010) reported that the protein quality of maize tortillas was lower than that of raw maize. ...
Baking yeast exhibiting amylolytic activity was used for treating masa made from nixtamalized maize flour (NMF). Baking yeast (0.25, 0.50 and 1.0 g˖100 g−1 NMF) was added to the basic masa recipe (40 NMF:60 water mass ratio). Two masa controls without yeast addition were prepared: CM1 used as such, and CM2 subjected to a mild incubation treatment (2 h, 38 °C). Tortillas were made (350 °C, 1.0 min) with the yeast-treated masa. Baking yeast reduced total sugars, apparent amylose and viscoelasticity of the masa. Tortillas made with treated masa exhibited significant lower hardness than tortillas made with CM1 and CM2, and this effect was more pronounced in the tortillas stored for 4 days. Tortillas freshly made from yeast-treated masa displayed reduced RDS and SDS, but increased RS fractions. When stored for 4 days, they showed reduction in RDS, but an increase in SDS and RS fractions (∼30%) with respect to tortillas made with CM1 and CM2. Hardness of the yeast-treated tortillas was significantly lower and remained practically without change during storage, while the untreated tortillas hardened significantly. Treatment with baking yeast induces beneficial health and textural effects in tortillas.
... For total soluble sugar content, CM 111, BAUIM-4, BQPM-4 and BAUIM-2 were found to be at par with the check BVM-2 with the range varying from 0.07 % (1025) to 0.12 % (BQPM-4). This was in conformity with the findings of [13] The cross mean varied from 0.10 % (CM 152 x BAUIM-2) to 0.14 % (BAUIM-4 x CM 150) for total soluble sugar content. The variability observed in chemical composition is due to genetic and environmental factors which includes time of harvesting, gap in estimating the moisture, sugar which influences the decrease in moisture, conversation of sugar to starch, type and place of storage etc. ...
... Tortilla chips singkongmengandungenergi yang cukup tinggi tetapi protein yang relatif rendah, maka perlu adanya penambahan bahan yang mengandung protein yang tinggi baik dari protein hewani ataupun nabati. Peningkatan nilai gizi khususnya protein hewani dalam pembuatan tortilla singkong dapat dilakukan dengan penambahan tepung ikan sidat (Saldana, 2000). ...
ABSTRAK
Tortilla Chips adalah makanan khas Meksiko yang berupa keripik dengan bahan baku singkong, berbentuk bundar gepeng, warna kuning kecoklatan dan rasanya renyah serta gurih. Proses pembuatan tortilla chips memanfaatkan bahan lokal yaitu ikan sidat yang banyak terdapat di daerah Bengkulu dan mempunyai nilai gizi yang tinggi yaitu dalam 100gr ikan sidat mengandung protein 19 gr, asam lemak tak jenuh 12 gr, Vitamin A sebesar 4700 IU, DHA sebesar 1337 mg, dan EPA 742 mg.Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan tepung ikan sidat terhadap kadar air dan mutu organoleptik tortilla chips. Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap. Analisis data hasil uji organoleptik dianalisis menggunakan uji Kruskal Wallis apabila signifikan maka dilanjutkan dengan uji Mann Whitney, sedangkan untuk data kadar air di analisis dengan uji One Way Anova dan apabila signifikan dilanjutkan dengan uji LSD. Hasil penelitian uji kadar air menunjukkan ada pengaruh penambahan tepung ikan sidat terhadap kadar air pada tortilla chips yang di tunjukkan dengan nilai ?=0,000 (?
... Preliminary laboratory investigations conducted by the authors of this work revealed that ogi contains carbohydrate, crude fibre, crude protein, vitamin C, fat, magnesium, potassium and so on. Meanwhile, Saldana and Brown (1984), and Ranhotra (1985) reported the nutritional compositions of some raw materials (maize and sorghum) for making ogi. These reports showed that the two raw materials considered had highest percentages (about 73%) of the carbohydrate content. ...
... The RDA for vitamin C is 75 and 90 mg/d for women and men, respectively. Most sources indicate that processed maize does not contain detectable amounts of vitamin C (Saldana and Brown 1984;USDA 2011). However, raw sweetcorn has a content of 6.8 mg/100 g according to USDA (2011), and Dewanto and others (2002) found that raw sweet corn had a vitamin C content of 0.24 ± 0.02 μmol vitamin C/g corn; duration of heating and increased temperature had negative associations with vitamin C content. ...
Maize is a staple human food eaten by more than a billion people around the world in a variety of whole and processed products. Different processing methods result in changes to the nutritional profile of maize products, which can greatly affect the micronutrient intake of populations dependent on this crop for a large proportion of their caloric needs. This review summarizes the effects of different processing methods on the resulting micronutrient and phytochemical contents of maize. The majority of B vitamins are lost during storage and milling; further loss occurs with soaking and cooking, but fermentation and nixtamalization (soaking in alkaline solution) can increase bioavailability of riboflavin and niacin. Carotenoids, found mainly in the kernel endosperm, increase in concentration after degermination, while other vitamins and minerals, found mainly in the germ, are reduced. Mineral bioavailability can be improved by processing methods that reduce phytic acid, such as soaking, fermenting, cooking, and nixtamalization. Losses of micronutrients during processing can be mitigated by changes in methods of processing, in addition to encouraging consumption of whole-grain maize products over degermed, refined products. In some cases, such as niacin, processing is actually necessary for nutrient bioavailability. Due to the high variability in the baseline nutrient contents among maize varieties, combined with additional variability in processing effects, the most accurate data on nutrient content will be obtained through analysis of specific maize products and consideration of in vivo bioavailability.
... Proximate composition of raw maizeSources:Ranhotra, 1985;Saldana and Brown, 1984 ...
Traditionally applied spontaneous fermentation was compared with the use of starter cultures to initiate fermentation after dry milling and sterilizing at 121°C for 10 minutes. Lactic acid bacteria (LAB) populations comprised 80% of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds declined as the fermentation progressed. The fermentation method involving the application of starter culture helps most to control the prevalence of coliforms and pathogens because of the rapid decrease in pH. Lactic acid bacteria, such as Lactobacillus plantarum and L brevis, were isolated at different processing stages of ogi. Highest increase in acidity and protein was observed in LAB and Aspergillus niger fermented samples respectively.
... Knowledge of the levels present are of interest because of the high maize consumption by the people. Relatively complete analyses of industrially prepared maize tortillas are available (Bedolla and Rooney 1984, Saldana and Brown 1984, Ranhotra 1985. This paper presents comparative chemical data on selected nutrients and on the changes that occur during processing in both common and QPM, as well as changes in protein quality. ...
Cereal Chem. 67(6):515-518 A total of eleven common maize cultivars and one variety of quality- results showed increases in Ca and Mg from raw maize to tortilla and protein maize (QPM) called "Nutricta" were processed into cooked maize a small decreases in Na and K. Total dietary fiber decreased from raw and tortillas by the method used in rural areas. Samples of raw and maize to masa, and then it increased in tortillas. Fatty acid composition cooked maize and their respective tortillas were analyzed for major nutrient was similar among the maize samples and distribution was not affected components, as well as for total dietary fiber, calcium, magnesium, sodium, by the lime cooking process. Protein quality was significantly higher and potassium. Four of the common maize samples, the QPM, and their (P < 0.03) in tortillas than in raw maize. In this respect QPM as a processing products were analyzed for fatty acid content, and were also raw grain and as tortillas was statistically significantly superior to common evaluated for protein quality. For both common maize and QPM the maize.
... Serna Saldivar et al. (1988aSaldivar et al. ( , 1988b reported that corn tortillas contain 10.9% insoluble and 1.2% soluble dietary fiber. Ranhotra (1985) (1991,1992) recently demonstrated that the calcium from tortillas is well absorbed, metabolized and deposited in the bones of rats fed diets of tortillas and beans. The same authors calculated that around 50% of the calcium ingested by the Mexican population comes from tortillas and related products. ...
... Chemical characteristics of nixtamalized maize flours Table 6 presents the chemical composition of the flours. The three flours comply with the requirements stipulated in the NOM, and their proximal composition values coincide with those reported by Saldana and Brown (1984), except in calcium content, which was lower. ...
Three commercial Mexican nixtamalized maize (Zea mays L.) flours (CMNMF) denominated HI-A, HI-B, and HI-C were evaluated. Each flour was sampled from the same mill; analyses were performed at intervals of one month for four consecutive months. The results showed a wide variation in physical characteristics and composition of the flours. In all samples of the three maize flours additives and preservatives were detected. Among the additives were found guar gum in HI-A (0.38%), HI-B (0.32%), and HI-C (0.20%). HI-C also contained xanthan gum (0.18%). Emulsifiers found were amidan monoglyceride in HI-B and steryl lactate in HI-A. Preservatives found were propionic acid in was detected only HI-A (0.17%, HI-B (0.20%), and HI-C (0.35%); potassium sorbate in HI-A; and fumaric acid in HI-C. The main variations in the chemical composition of flours among samplings were found in the content of amylose in HI-3, ether extract and ashes in HI-A, and calcium in HI-C. There were significant differences among the samples in moisture, color, pH, particle size distribution, subjective water absorption capacity, water solubility index, and swelling capacity. The three CMNMF were different in terms of the specifications established in the current Official Mexican Quality Standard (NOM) for nixtamalized flours, especially in the use of additives and preservatives.
... Some yellow maize based products, like tortillas, have reported 40% carotenoid losses after preparation (Cravioto and others 1945). Compared with enriched flour tortillas, maize-based tortillas provide more calcium, phosphorus, and potassium, but less protein, thiamin, riboflavin, niacin, and sodium (Saldana and Brown 1984; Ranhorta 1985). Adding flour from germinated grains with α-amylase activity, termed amylase-rich food (ARF), to maize-based foods reduces dietary bulk associated with low-nutrient, low-energy maize foods in children (Desilcachar 1980; Brandtzaeg and others 1981). ...
The maize plant (Zea mays), characterized by an erect green stalk, is one of the 3 great grain crops of the world. Its kernels, like other seeds, are storage organs that contain essential components for plant growth and reproduction. Many of these kernel constituents, including starch, protein, and some micronutrients, are also required for human health. For this reason, and others, maize has become highly integrated into global agriculture, human diet, and cultural traditions. The nutritional quality and integrity of maize kernels are influenced by many factors including genetic background, environment, and kernel processing. Cooking procedures, including nixtamalization and fermentation, can increase accessibility of micronutrients such as niacin. However, man cannot live on maize alone. For one-third of the world's population, namely in sub-Saharan Africa, Southeast Asia, and Latin America, humans subsist on maize as a staple food but malnutrition pervades. Strategies to further improve kernel macronutrient and micronutrient quality and quantities are under intense investigation. The 2 most common routes to enhance grain nutritional value are exogenous and endogenous fortification. Although exogenous fortification, such as addition of multivitamin premixes to maize flour, has been successful, endogenous fortification, also known as “biofortification,” may provide a more sustainable and practical solution for chronically undernourished communities. Recent accomplishments, such as low-phytate, high-lysine, and multivitamin maize varieties, have been created using novel genetic and agronomic approaches. Investigational studies related to biofortified maize are currently underway to determine nutrient absorption and efficacy related to human health improvement.
... Although the initial water addition was different for the flours and blends, the tortilla products had similar moisture contents. These results are similar to previous studies (Ranhotra 1985;Serna-Saldivar et al 1988;Bello et al 1991;Waniska et al 2002). Tortilla moisture loss during 12 days storage was 1%. ...
Cereal Chem. 80(4):427–436 Amylose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. Fourteen flour blends with amylose content ranges of <1 to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appearance. Very low flour amylose content was associated with earlier tortilla puffing and poor machinability during baking, darker color, low opacity, larger diameters, and reduced flexibility after storage. Tortilla texture analysis indicated that lowering amylose content gave fresh tortillas higher extensibility; after three or more days storage, however, low amylose flours required more force to break the tortillas and the rupture distances became shorter. These results, as reflected in covariate analysis, were not significantly affected by the flour blend's protein content, swelling volume/power, SDS-sedimentation volume, mixograph dough development time, or mixograph tolerance score. Based on our observation of an initial increase in extensibility with reduced-amylose tortillas, adding 10–20% waxy flour into wild-type flours should be ideal for restaurant (on-site) tortilla production or circumstances where tortillas are consumed shortly (within a day) after production. The optimal flour amylose content for hot-press wheat tortilla products is 24–26%.
... Nutritionally, wheat based flour tortillas are rich in carbohydrates that generate a high glycemic response after ingestion, similar to white bread (Saldana & Brown, 1984). On the other hand, common bean (Phaseolus vulgaris L.) is low in fat and rich in proteins, vitamins, complex carbohydrates and minerals. ...
Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into tortillas. Dough rheology, firmness, cohesiveness, rollability, and some physical properties of tortillas were negatively affected as BF concentration increased regardless of bean cultivar. Nutritionally, all bean tortillas had significantly higher levels of crude protein, total phenols, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS(+)) in vitro antioxidant activity (AA) and antinutritional compounds such as phytic acid (PA) and trypsin inhibitors (TI) than the wheat control. Tortillas to which 35% of small red, pinto and black BF was added had the highest levels of phenols, which were significantly correlated with both DPPH (r=0.99) and ABTS(+) (r=0.99) AA. Compared to raw flours, PA and TI were reduced from 37.37% to 43.78% and from 50% to 66%, respectively, in the tortillas. Overall analysis indicated that tortillas with acceptable texture and improved nutritional profile were produced at 25% substitution.
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The nixtamalization process significantly affects the nutritional profile of tortillas and related foods. Tortillas are considered an excellent source of energy due to their high starch content and bioavailability of calcium, and they recently have also gained popularity because they are an excellent choice for people with celiac disease. However, the tortilla lacks good-quality protein and adequate levels of key micronutrients such as iron, zinc, and vitamins A, D, E, and B12. The consumption of tortillas without the supplementation of high-quality protein foods can lead to Kwashiorkor in infants. This is due to the lack of two essential amino acids: lysine and tryptophan. Thus, tortillas are often supplemented with legumes or animal products as the best alternative to alleviate protein malnutrition. Tortillas are also the ideal vehicle for the incorporation of micronutrients such as Fe, Zn, B-vitamins, and vitamin A, which are lacking in diets of inhabitants of developing countries. These micronutrients plus the enhanced protein quality allows the proper physiological and cognitive development of babies during pregnancy and infants during the first critical years of their life. Regular corn and tortillas chips contain at least twice as many calories because of the oil uptake during frying and because these snacks are practically devoid of moisture. In addition they contain high levels of sodium.
The role of cereals as a staple food in the history and evolution of Mediterranean peoples’ lifestyles is well known and generally acknowledged. In ancient times pulte autem, non pane, vixisse longo tempore Romanos menifestum (on puls however not on bread the Romans were fed for a long period) (Pliny). The puls mentioned was a porridge made by boiling ground cereals in water or milk. At that time, Triticum species with naked caryopses (T. turgidum, T durum Desp.) were not cultivated and not used in breadmaking. Only barley and, particularly in archaic Latium, emmer, named by the Romans “far” or “adoreum,” and now identified as T. dicoccum Scrk., were available.
Corn tortilla is the main staple produced from nixtamalised corn. Nixtamalisation is an ancient process developed by the Mesoamerican cultures. Tortilla was considered a high caloric food due to the high starch content. However, some years ago, it was discovered that the starch present in different foods is not completely digested, and consequently the glucose supply to blood decreases. Additionally, corn has an important amount of non-starch polysaccharides, those present in the dietary fibre, increasing the beneficial effect of tortilla consumption.
The effect of white common bean addition on certain nutritional, physicochemical and textural properties of tortillas was determined. The maize-bean blends used were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25. The blends were processed using the traditional nixtamalization process. As the bean quantity increased in tortillas, higher protein, lysine, and tryptophan contents were registered. At 25% of bean addition, lysine and tryptophan content in tortillas increased from 56 and 36% of FAO profle to 95 and 84%, respectively. It was concluded that tortillas produced with these blends not only improve protein quality but also had similar physicochemical and textural properties of tortillas prepared with maize.
Tortillas are central to the traditional Guatemalan diet. This study measured the contents of calcium, iron, zinc and copper in tortillas and assessed the daily intake of these minerals which Kekchi women derived from tortilla intake. Tortillas from 50 households in three rural, two semi‐urban and one very low‐income urban community were found to contain a mean of 108 mg calcium, 1.5 mg iron, 1.8 mg zinc, and 0.2 mg copper per 100 g of edible portion. Calcium, iron and zinc contents were significantly different in rural than in urban tortillas. Mean tortilla intake per day was 579 g which contributed a mean of 1,164 kcal, 33 g protein, 643'mg calcium, 8.3 mg iron, 10.7 mg zinc and 0.88 mg copper. Tortilla intake alone contributed at least 50% of the R.N.I, in 78% of the women for calcium, 60% for iron and 92% for zinc. These data confirm that the tortilla remains an important dietary source of nutrients for Guatemalan women.
Wheat flour tortillas are the fastest growing segment of the North American baking industry. As this market grows, the search for healthier alternatives to traditional foods also increases. Nutritionally, flour tortillas are rich in carbohydrates that generate a high glycemic index subsequent to ingestion, demonstrating a behaviour similar to white bread. Hence, the formulation of more nutritious tortillas, with higher levels of protein, dietary fiber and antioxidants, appears to be promising. Although the number of publications concerning the nutritional improvement of flour tortillas is limited, attempts utilizing soybean, whole wheat, and triticale flours have been reported. Additionally, as different ingredients are added to traditional formulations, the texture is very likely to be affected, as are the shelf-life and other sensory properties. Among other additives, hydrocolloids have been reported to improve the textural qualities of bakery goods and flour tortillas. They comprise a number of water-soluble polysaccharides with varied chemical structures providing a range of functional properties that make them suitable to this application. This paper discusses the tortilla market, reviews research attempting to develop novel and nutritious products, and discusses the application of hydrocolloids as texture improvers.
Cereal Chem. 81(2):220-225 The potential of triticale as a partial or total substitute for wheat in flour tortilla production was evaluated. Different mixtures of triticale and wheat flours were tested in a typical hot-press formulation. Both grains yielded similar amounts of flour. Wheat flour contained 1.5% more crude protein, 1.6× more gluten, and produced stronger dough than triticale. Triticale flour significantly reduced optimum water absorption and mix time of blends. Flour tortillas with 100% triticale absorbed 8% less water and required 25% of the mix time of the control wheat flour tortilla. The yield of triticale tortillas was lower than the rest of the tortillas due to lower moisture content and water absorption. Triticale dough balls required less proofing and ruptured during hot pressing, thus producing defective tortillas. The 50:50 flour mixture produced doughs with accep- table rheological properties and good quality tortillas. Addition of 1% vital gluten to the 75:25 triticale-wheat flour mix or 2% to the 100% triticale flour significantly increased water absorption and mix time and improved dough properties and tortilla yields. Textural studies indicated that increasing levels of triticale flour reduced the force required to rupture tortillas. For all tortilla systems, rupture force gradually increased, and extensibility decreased during seven days of storage at room tem- perature; the highest rate of change occurred during the first day. Sensory evaluation tests indicated that triticale could substitute for 50% of wheat flour without affecting texture, color, flavor, and overall acceptability of tortillas. For production of 100% triticale flour tortillas, at least 2% vital gluten had to be added to the formulation.
Headspace volatiles from nitrogen-purged slurries of commercially prepared fresh tortillas, fresh masa dough, and spray-dried masa flour dough were collected onto Tenax GC. Ether-eluted concentrates were separated by fused silica capillary gas chromatography and identified by mass spectrometry (MS), retention indices (I(E)), and odor quality of eluting peaks. Six pyrazines that contribute to the roasted, nutty, and green character of cooked corn products were detected in fresh masa dough, whereas 12 pyrazines were identified in dough made from spray-dried masa flour. 2-Acetyl-1-pyrroline and 2-(methylimino)-3-butanone, which contributed popcorn-like and corn chip-like aromas, respectively, were tentatively identified in spray-dried products. Descriptive sensory analysis of commercially prepared tortillas from fresh masa dough and spray-dried masa flour indicated that tortillas made from spray-dried flours exhibited stronger roasted, cooked corn flavors and aromas.
Commercial nixtamalized corn flours (CNCF) from three industrial plants in Mexico and traditional nixtamalized corn flour (TNCF) were used to study their particle size distribution (PSD), chemical analysis
and dietary fiber analysis. The particle size of the flours were divided into five different fractions, 30,
40, 60, 80 and 100 US mesh, using a sieving machine. These were studied in relation to their peak viscosity
and calcium content. The results indicated that the chemical analysis of CNCF and TNCF were found in
equal amounts of protein, fat, ashes and moisture. However, the calcium content and total dietary fiber
(TDF) is higher in the TNCF sample than in that of the CNCF sample. On the other hand, the PSD exhibited
an unimodal distribution. The TNCF showed homogenous behavior in calcium content and peak viscosity
of the various sized fractions for different steeping times (0, 1, 3 and 7 h). Nonetheless, the three CNCF
were significantly different. It was concluded that the CNCF has approximately 1/3 more calcium content
than that of TNCF. From a nutrimental point of view these results are very important especial in Mexico
because nixtamalized products especially in tortillas is the main source of calcium for the general population. The foregoing results suggest that CNCF has to be fortified with calcium and fiber after processing
or the steeping times of the process must be incremented.
We evaluate the effect of high moisture content (MC) stored maize grain on tortilla quality and on the growth of toxigenic fungi. Maize with a MC of 18% was stored for 10, 15, and 20 d at 28 °C. The control seed was stored 20 d with a MC of 10.7% at 4 °C. The high MC grain and the control were processed using the traditional nixtamalization process. Storage conditions had a significant effect on tortilla quality parameters such as pH, color, tensile strength, cut force, viscosity peak, starch retrogradation (setback), and aflatoxin contamination. Tortillas produced with high MC grain presented a lower quality than those produced with low MC grain.
Wheat flour fortified with 11.1% defatted soybean meal (SBM) or 5.6% soybean isolate (SBI) was processed into flour tortillas. Fortified tortillas contained 35% more protein and twice as much lysine as the 100% wheat flour tortilla. Addition of SBM or SBI decreased dough elasticity but increased dough water absorption and the force required to stretch the dough. The SBM fortified tortilla had better texture (P < 0.05) than the 100% wheat flour tortilla and similar flavor and color (P > 0.05). Rats fed fortified tortillas gained three times as much weight and doubled the protein efficiency ratio (PER) when compared to rats fed wheat flour tortillas. The apparent biological and net protein utilization values of the fortified tortillas were similar (P > 0.05) and higher (P < 0.05) than the wheat flour tortilla. The SBI fortified tortilla had a higher apparent protein digestibility (P < 0.05) than the 100% wheat flour and SBM fortified tortillas.
The objective of the study was to obtain information on the chemical composition, functional properties, sensory quality and protein value of tortillas made from the nixtamalization of maize using either lime or wood ashes. The Ca, K, Mg, Fe, and Zn content of lime and wood ashes showed lime to be high in Ca content while wood ash contained more K and about 71% of the Ca content of lime. Both contained relatively high levels of Mg, Fe and Zn, but more so in the wood ashes. The level of reagent for nixtamalization was set at 0.8% of the maize weight. All other processing conditions were kept constant. The pH of the cooking solution was 12.0 for lime and 10.9 for wood ash. The moisture content of maize at 60 min of cooking was 45.8% for both treatments, however after 12 h of soaking, moisture level was 51.0% for the lime treatment and only 46.8% for the ash treatment. Solids (2.4%) in the lime cooking liquor were higher than in the wood ash liquor (1.0%). Chemical composition changes were similar between treatments in masa and tortilla; however, both masa and tortillas absorbed relatively high levels of all minerals including Fe and Zn from the wood ash treatment. The different treatment influenced functional properties particularly hardness and color. Tortilla characteristics were also similar. Protein quality of both alkali cooked products was lower than that of raw corn, more so the product from the wood ash treatment. Although some differences were observed in the sensory studies, human subjects did not dislike the wood ash made tortillas.
In this study the effect of calcium absorption on some physical properties and composition of rat femurs was evaluated, comparing rats fed with raw whole corn (RC), tortillas made from extruded masa with 0.25% lime content (TEWL) and without lime (TE), and nixtamal tortillas (NT). The diets were formulated to contain the same amount of protein, oil, fiber, vitamins and minerals other than calcium. In all diets 0.20% calcium was added. At the end of the trials, the femurs were extracted, weighed and measured for ash, calcium and phosphorus content, some physical dimensions, and the crystallinity percentage. The femurs of rats fed with TEWL and NT were heavier, thicker, longer and had higher calcium content. On the other hand, the force required to break the femur of rats fed on ETWL and NT was 1.25 kg greater than that required to break the femurs of rats fed with RC. Higher crystallinity percentage values were observed in the femurs of the rats fed with NT (37.66%) and TEWL (36.98%) as compared to a 30.31% value obtained with the RC.
The results indicate that the nutritive value of lime-treated corn can be improved significantly both in quantity and quality by adding any one of the following quantities of protein-rich materials of either animal or vegetable origin: fish flour 3%, meat flour 5%, whole egg flour 3%, casein 5%, skim milk powder 8%, soybean protein 8%, soybean flour 8%, cottonseed flour 9%, pepitoria flour 9%, and torula yeast 3%. The improvement in the protein quality of lime-treated corn was higher with the animal products and is due to the contribution made by the supplements in providing lysine, tryptophan, and isoleucine, amino acids limiting in lime-treated corn. A highly significant correlation (r = 0.874) was found between PER and the lysine content of the supplement. It was estimated that the greatest improvement in PER of lime-treated corn can be obtained by adding a supplement providing around 0.6 gram of nitrogen, 0.25 gram of lysine, 0.045 gram of tryptophan, 0.20 gram of isoleucine, and 0.075 gram of methionine. The nutritive value of lime-treated corn is also improved by the addition of vitamins, particularly riboflavin.
Data show that the solubility of zein - alcohol-soluble fraction - is significantly decreased by the lime-heat treatment, which corn receives during the preparation of tortillas. Other nitrogen fractions also show a lower solubility but not to the same extent. The decreased solubility of zein should improve the biological value of the soluble proteins, as zein is the poorest of the corn proteins. The lime-heat treatment also increases the rate of release of most of the essential amino acids. These results suggest an explanation for the improved growth of rats fed tortillas as compared to corn.
Corn consumed in the form of flat cakes (tortillas) is the principal food of lower income families in Central America. Important changes in nutritive value result from heating the corn in lime water to soften it for tortilla preparation. The changes in samples of white and yellow corn used by two families in a Guatemalan highland Indian village were determined. For the white corn, the combined physical and chemical loss from corn to masa, the dough from which the tortilla cakes are made, averaged 60% of the thiamine, 52% of the riboflavin, and 32% of the niacin, as well as 10% of the nitrogen., 44% of the ether-extractable portion, and 46% of the crude fiber. The yellow corn lost 65% of the thiamine, 32% of the riboflavin, 31% of the niacin, and 21% of the carotene originally present, as well as 10% of the nitrogen, 33% of the ether-extractable portion, and 32% of the crude fiber.
The nutritional value of corn tortillas was substantially improved when supplemented with cottonseed flour (CSF) as noted by amino acid analysis and rat growth studies. This is probably attributable to improved contents of lysine and tryptophan. The leucine-isoleucine ratio also was improved. Rats showed the greatest weight gain from tortillas supplemented with 20 and 25% CSF. Protein efficiency ratio and net protein ratio values of the latter were not significantly different than those of casein. Tortillas supplemented with CSF showed an improved shelf life as noted by lower fat acidity values. There were no significant differences in acceptability of the supplemented tortillas.
A study was made of the effect of corn and Mexican tortilla upon the growth of weanling rats fed diets low in niacin and tryptophan, with and without supplements of cystine.
Corn inhibited growth in cystine-supplemented rations, but tortilla actually stimulated growth. In the absence of cystine corn apparently failed to depress the growth, which was similar to that in rats fed tortilla.
Composition of Foods - Raw, Processed, Prepared. U.S. Dept. of Agr. Handbook No. 8 (rev
- B K Watt
- A L Merrill
- Massieu G.H.
- Mitchell H.H.
- Fiske C.H.