An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas

Escalante‐Aburto, Anayansi; Mariscal‐Moreno, Rosa María; Santiago‐Ramos, David; Ponce-García, Néstor

doi:10.1080/87559129.2019.1649693

Cited by 39 publications

(40 citation statements)

References 137 publications

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Section: Introductionmentioning

confidence: 99%

“…In line with Escalante-Aburto [ 11 ], this processing technique (nixtamalization) can be grouped into three categories, namely, classic , traditional (involving the commonly used calcium hydroxide and other nixtamalization cooking ingredients), and alternative technologies. The classic nixtamalization, used in Mexico and Central America, involves the application of wood ashes [ 12 ] substituted with lime in traditional nixtamalization to ensure higher levels of pericarp removal [ 11 ]. Several authors, including Figueroa et al [ 13 ], Ramírez-Jiménez et al [ 14 ], Ramírez-Araujo et al [ 15 ], and Enríquez-Castro et al [ 16 ] have reported the use of lime as a traditional nixtamalization process, which according to Schaarschmidt and Fauhl-Hassek [ 10 ] is an effective as well as a promising technique for reducing mycotoxins while enhancing nutrient availability in maize.…”

Section: Introductionmentioning

confidence: 99%

“…For instance, sodium hydroxide is used to pre-cook grains for pozole preparation [ 12 , 18 ]. Based on environmental pollution issues caused by conventional nixtamalization, ecological nixtamalization, an alternative technology involving the use of calcium salts such as calcium chloride, calcium sulfate, and calcium carbonate, has been proposed with a reduced pH of the residual solution as a key advantage [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum

Odukoya

Saeger

Boevre

et al. 2021

Toxins

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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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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum

Odukoya

Saeger

Boevre

et al. 2021

Toxins

View full text Add to dashboard Cite

show abstract

“…In fact, a high protein content, calcium, and fiber characterized tortillas, tortillas chips, and other Mexican food produced using masa and nixtamalized flour. Moreover, corn wet milling is easier because of the germ and endosperm absorption of water and calcium and gums are released by pericarp and germ during washing phase of the process, thus reducing the cohesive and adhesive properties of the masa [ 129 , 130 ]. Significant differences in the physical properties of different blue corn varieties were registered during nixtamalization process, such as shorter cooking times for the softer kernels.…”

Section: Colored Corn-based Foods and Technological Aspectsmentioning

confidence: 99%

Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use

2021

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Colored (orange, pink, red, purple, and blue) corn strongly attracted attention on its healthy properties mainly due to its anthocyanin and carotenoid composition which is also responsible for its pigmentation. The present review summarized the recent updates on the extraction and chemical characterization of the main plant secondary metabolites present in colored seeds, kernel, cob, husk, and silk. The main approaches used to stabilize the extracts have been discussed as well as their food and non-food uses. Both in vitro and in vivo (animal models) studies on the different effects (antibacterial, antimutagenic, antioxidant, and anti-inflammatory activities, effects on metabolic syndrome, diabetes, glucose and lipidic metabolism, and neuroprotection) of pigmented extracts on animal and human health have been summarized.

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“…Different groups of researchers have developed many nixtamalization processes alternative to the traditional method. Traditional nixtamalization involves the addition of lime to achieve corn grain dehulling and to obtain masa and its several by‐products (Escalante‐Aburto, Mariscal‐Moreno, Santiago‐Ramos, & Ponce‐García, ). While in the ecological nixtamalization, the use of calcium salts (for example, sulfate, carbonate, chloride, and propionate) instead of lime causes an incomplete grain dehulling, giving as a result, products with a higher content of dietary fiber (Campechano Carrera et al., ; Figueroa, Rodríguez‐Chong, & Veles‐Medina, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

Ponce-García¹,

Santiago‐Ramos

Figueroa‐Cárdenas³

et al. 2019

Journal of Food Science

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This research aimed to evaluate the effect of different calcium compounds and their concentration on the viscoelastic parameters of flours and tortillas obtained with traditional and ecological nixtamalization. Specimens (tablets) of nixtamalized flours and tortillas (14% moisture) prepared with three different calcium sources and four concentrations were sintered using a die and a hydraulic press and were evaluated by stress-relaxation tests with a texturometer. Data collected from the stress-relaxation curve were fitted into a three-element generalized Maxwell model (r 2 = 0.9999), allowing the detection of significant differences in the estimated viscoelastic parameters. When flours are processed into tortillas, the most notable change was the increase of +88.44% and +73.44%, respectively, in the summation of the elastic modulus, and the compressional viscosity in samples produced with CaCO 3. On the contrary, tablets from samples with Ca(OH) 2 presented a sharp diminishing (loss) in both of the evaluated viscoelastic parameters, accounting a decrease of −39.82% and −46.28% for the elastic modulus and compressional viscosity summations, respectively. Highly significant correlations were found among viscoelastic parameters when a slight proportional increase was observed in the specific elastic moduli, meaning that the energy was stored by each elastic element in the tablets, while the compressional viscosity coefficients varied as a function of time. Finally, it was found that the residual spring due to the pure elastic component (E 0 ) stored energy during the entire test.Practical Application: There is no published information about a simple methodology for the evaluation of the viscoelastic properties of dry nixtamalized flours (powder) with a texturometer. The method proposed was sensitive and accurate, since it was capable of detecting differences among samples processed under distinct processing factors conditions. The study of viscoelastic properties of grain foods contributes to the construction of molecular theories occurring in their chemical compounds, which is strongly related to food texture. Those theories are handy to improve nutritional and textural properties of grain foods and are essential to powder handling, processing, and transportation, which allows the processing factors optimization.

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An Update of Different Nixtamalization Technologies, and Its Effects on Chemical Composition and Nutritional Value of Corn Tortillas

Cited by 39 publications

References 137 publications

Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum

Effect of Selected Cooking Ingredients for Nixtamalization on the Reduction of Fusarium Mycotoxins in Maize and Sorghum

Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use

Effect of Calcium Salts Concentration on the Viscoelastic Properties of Sintered Tablets from Flours and Tortillas Evaluated by Stress‐Relaxation Tests

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