Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes
: The nutritional composition and protein efficiency ratio (PER) of raw corn meal and of tortillas prepared by extrusion and nixtamalization processes were determined. Rats were fed with diets containing unprocessed raw corn meal (RCM), tortillas prepared from extruded fresh masa without lime (ET),...
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| Veröffentlicht in: | Journal of food science 2002-04, Vol.67 (3), p.1196-1199 |
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| container_title | Journal of food science |
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| creator | Martínez-Flores, H.E. Martíanez-Bustos, F. Figueroa, J.D.C. González-Hernández, J. |
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The nutritional composition and protein efficiency ratio (PER) of raw corn meal and of tortillas prepared by extrusion and nixtamalization processes were determined. Rats were fed with diets containing unprocessed raw corn meal (RCM), tortillas prepared from extruded fresh masa without lime (ET), tortillas made from extruded fresh masa with 0.25% lime content (ETWL), and tortillas made with the traditional nixtamalization method (NT). The ETWL had higher protein (8.50%) and dietary fiber (14.52%) contents than did the NT (8.15% protein and 7.39% dietary fiber). The PER value of the ETWL diet was 14.65% higher (P ≤ 0.05) than that of the RCM diet and equivalent to that of the NT diet. |
| doi_str_mv | 10.1111/j.1365-2621.2002.tb09476.x |
| format | Article |
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The nutritional composition and protein efficiency ratio (PER) of raw corn meal and of tortillas prepared by extrusion and nixtamalization processes were determined. Rats were fed with diets containing unprocessed raw corn meal (RCM), tortillas prepared from extruded fresh masa without lime (ET), tortillas made from extruded fresh masa with 0.25% lime content (ETWL), and tortillas made with the traditional nixtamalization method (NT). The ETWL had higher protein (8.50%) and dietary fiber (14.52%) contents than did the NT (8.15% protein and 7.39% dietary fiber). The PER value of the ETWL diet was 14.65% higher (P ≤ 0.05) than that of the RCM diet and equivalent to that of the NT diet.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2002.tb09476.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; biological assay ; Cereal and baking product industries ; Corn ; extrusion ; Food industries ; Food products ; Food science ; Fundamental and applied biological sciences. Psychology ; Milk and cheese industries. Ice creams ; nixtamalization ; Nutrition ; PER ; proteins solubility</subject><ispartof>Journal of food science, 2002-04, Vol.67 (3), p.1196-1199</ispartof><rights>2002 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Apr 2002</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4136-6daff490cf6d92f5f9c7f9b03e03fd5e89db9b56e15285b91759da184d5b70623</citedby><cites>FETCH-LOGICAL-c4136-6daff490cf6d92f5f9c7f9b03e03fd5e89db9b56e15285b91759da184d5b70623</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2002.tb09476.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2002.tb09476.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=13679808$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Martínez-Flores, H.E.</creatorcontrib><creatorcontrib>Martíanez-Bustos, F.</creatorcontrib><creatorcontrib>Figueroa, J.D.C.</creatorcontrib><creatorcontrib>González-Hernández, J.</creatorcontrib><title>Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes</title><title>Journal of food science</title><description>:
The nutritional composition and protein efficiency ratio (PER) of raw corn meal and of tortillas prepared by extrusion and nixtamalization processes were determined. Rats were fed with diets containing unprocessed raw corn meal (RCM), tortillas prepared from extruded fresh masa without lime (ET), tortillas made from extruded fresh masa with 0.25% lime content (ETWL), and tortillas made with the traditional nixtamalization method (NT). The ETWL had higher protein (8.50%) and dietary fiber (14.52%) contents than did the NT (8.15% protein and 7.39% dietary fiber). The PER value of the ETWL diet was 14.65% higher (P ≤ 0.05) than that of the RCM diet and equivalent to that of the NT diet.</description><subject>Biological and medical sciences</subject><subject>biological assay</subject><subject>Cereal and baking product industries</subject><subject>Corn</subject><subject>extrusion</subject><subject>Food industries</subject><subject>Food products</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Milk and cheese industries. Ice creams</subject><subject>nixtamalization</subject><subject>Nutrition</subject><subject>PER</subject><subject>proteins solubility</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNqVkNFu0zAUhi0EEmXjHaxJXCbYjuPEXDHK2oHGqLQCl5YT2-CSxsUnFemefs5asWt8YevYv7-j8yF0QUlO03q7yWkhyowJRnNGCMuHhkheiXx8hma0KklW1Jw-R7P0xjJKefUSvQLYkKkuxAyNd8PeeAtY9wZ_8KELP32rO3wJoA-AfY_nIfZ4HeLgu04D_qKNxYsYtmmz8CvVoPEq2p2O1uDmgK_GIe7Bh_4ReevHQW915-_1MN2tYmgtgIVz9MLpDuzr03mGvi2u1vPr7Obr8tP88iZreRotE0Y7xyVpnTCSudLJtnKyIYUlhTOlraVpZFMKS0tWl41MM0ujac1N2VREsOIMXRy5uxj-7C0MahP2sU8tFZW8qEVykkLvjqE2BoBondpFv9XxoChRk2i1UZNoNYlWk2h1Eq3G9PnNqYOGpM5F3bcengiFqGRN6pR7f8z99Z09_EcH9Xnx8Y5SKRIiOyI8DHb8h9DxtxJVUZXqx-1S8dWaLNl3nngPe6Gi5w</recordid><startdate>200204</startdate><enddate>200204</enddate><creator>Martínez-Flores, H.E.</creator><creator>Martíanez-Bustos, F.</creator><creator>Figueroa, J.D.C.</creator><creator>González-Hernández, J.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200204</creationdate><title>Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes</title><author>Martínez-Flores, H.E. ; Martíanez-Bustos, F. ; Figueroa, J.D.C. ; González-Hernández, J.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4136-6daff490cf6d92f5f9c7f9b03e03fd5e89db9b56e15285b91759da184d5b70623</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Biological and medical sciences</topic><topic>biological assay</topic><topic>Cereal and baking product industries</topic><topic>Corn</topic><topic>extrusion</topic><topic>Food industries</topic><topic>Food products</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Milk and cheese industries. Ice creams</topic><topic>nixtamalization</topic><topic>Nutrition</topic><topic>PER</topic><topic>proteins solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Martínez-Flores, H.E.</creatorcontrib><creatorcontrib>Martíanez-Bustos, F.</creatorcontrib><creatorcontrib>Figueroa, J.D.C.</creatorcontrib><creatorcontrib>González-Hernández, J.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Martínez-Flores, H.E.</au><au>Martíanez-Bustos, F.</au><au>Figueroa, J.D.C.</au><au>González-Hernández, J.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes</atitle><jtitle>Journal of food science</jtitle><date>2002-04</date><risdate>2002</risdate><volume>67</volume><issue>3</issue><spage>1196</spage><epage>1199</epage><pages>1196-1199</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>:
The nutritional composition and protein efficiency ratio (PER) of raw corn meal and of tortillas prepared by extrusion and nixtamalization processes were determined. Rats were fed with diets containing unprocessed raw corn meal (RCM), tortillas prepared from extruded fresh masa without lime (ET), tortillas made from extruded fresh masa with 0.25% lime content (ETWL), and tortillas made with the traditional nixtamalization method (NT). The ETWL had higher protein (8.50%) and dietary fiber (14.52%) contents than did the NT (8.15% protein and 7.39% dietary fiber). The PER value of the ETWL diet was 14.65% higher (P ≤ 0.05) than that of the RCM diet and equivalent to that of the NT diet.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2002.tb09476.x</doi><tpages>4</tpages></addata></record> |
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| subjects | Biological and medical sciences biological assay Cereal and baking product industries Corn extrusion Food industries Food products Food science Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams nixtamalization Nutrition PER proteins solubility |
| title | Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes |
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