Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas
Abstract:Interest in clean label products and decrease of effluents have increased. Nixtamalized maize flour (NMF) residues could be used as by-products that modify NMF properties without the need for other additives. In this work, pericarp residue of NMF is subjected to reactive extrusion (REX) using 1% or 5% addition of phosphoric acid, sodium metabisulphite, benzoyl peroxide, or titaniumdioxide. The use of pericarp as an ingredient for cereal products has detrimental effects. Dietary fiber content, resistant starch,… Show more
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