Nutritional Composition of Corn and Flour Tortillas

Saldana, Guadalupe; Brown, Harold E.

doi:10.1111/j.1365-2621.1984.tb10430.x

Cited by 24 publications

(14 citation statements)

References 13 publications

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“…Crude fiber, however, did not change much from lime cooking as compared to ash nixtamalization. Ash content increased as it has been reported previously [9,10,12,30].…”

Section: Resultssupporting

confidence: 74%

“…It is also of interest to point out the significant increase in Fe and Zn in masa and tortilla particularly with the products cooked with ash, possibly since ash contained higher levels than lime. Several authors [10,12,13,30,32,33] reported higher levels of Fe in tortillas as compared to maize, which have been explained as contamination from the equipment used; however, these high levels seem to be due to the levels Table 4 Physical evaluation of masa and tortillas produced by nixtamalization with lime and wood ashes contained in the lime and ash used for nixtamalization. As observed in the other minerals, Fe and Zn in tortillas were found in lower concentration than in the masa samples.…”

Section: Resultsmentioning

confidence: 98%

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Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

Pappa

Palomo

Bressani

2010

Plant Foods Hum Nutr

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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.

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“…Crude fiber, however, did not change much from lime cooking as compared to ash nixtamalization. Ash content increased as it has been reported previously [9,10,12,30].…”

Section: Resultssupporting

confidence: 74%

Section: Resultsmentioning

confidence: 98%

Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

Pappa

Palomo

Bressani

2010

Plant Foods Hum Nutr

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“…Similarly, Rendón-Villalobos et al [5] reported a protein value of 7.53% in freeze-dried "fresh" tortillas. Ash values for flours and tortillas were not different (Table 1); this parameter usually does not vary with the nixtamalization process [20,21]. The ash contents ranged between 1.14 and 1.54%, which are similar to those determined by MØndez-Montealvo et al (unpublished data) in raw maize (1.1-1.7%), and by Rendón-Villalobos et al [5] for tortillas (1.59%).…”

Section: Chemical Compositionsupporting

confidence: 55%

In vitro starch digestibility changes during storage of maize flour tortillas

Agama‐Acevedo¹,

Rendón‐Villalobos²,

Tovar

et al. 2004

Nahrung

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Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4 degrees C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4 degrees C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in some samples, RRS represented up to 100% of total RS. The digestion (alpha-amylolysis) rate (DR) of freshly prepared tortillas differed for the various samples. Although the amylolysis patterns for fresh and 72 h-stored tortillas were similar, lower DR values were shown for the stored materials. The differences found among the various tortilla samples may be due to variations in processing conditions during commercial maize flour preparation, and to the use of different maize varieties.

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“…Concentrations of protein, carbohydrate, and lipid found in fresh masa dough, spray-dried masa dough, and fresh tortillas provide substantial quantities of the necessary precursors for the formation of volatile flavors and aromas (Table 11; Bressani et al, 1990;Ranhotra, 1985;Saldana and Brown, 1984).…”

Section: Resultsmentioning

confidence: 96%

Analysis of headspace volatiles and sensory characteristics of fresh corn tortillas made from fresh masa dough and spray-dried masa flour

Karahadian¹,

Johnson²

1993

J. Agric. Food Chem.

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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 d , 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 spraydried flours exhibited stronger roasted, cooked corn flavors and aromas.

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Nutritional Composition of Corn and Flour Tortillas

Cited by 24 publications

References 13 publications

Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics

In vitro starch digestibility changes during storage of maize flour tortillas

Analysis of headspace volatiles and sensory characteristics of fresh corn tortillas made from fresh masa dough and spray-dried masa flour

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