Effect of nixtamalization extrusion conditions in purple creole corn (Zea mays L.) from the state of Guerrero on nutraceutical and functional properties of the optimized corn flour
Abstract:In Mexico, pigmented creole corn varieties are used for its consumption in a great diversity of foods. Purple corn has a high content of phytochemicals (health promoters). The extrusion process improved the accessibility of these phytochemicals. The aim of this work was to evaluate the effect of extrusion factors on the nutraceutical and functional properties of nixtamalized purple corn flour, and determine the optimal process conditions that allows obtaining a flour with the best characteristics to be used in… Show more
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