Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.)
Nixtamalized and extruded flours from quality protein maize (QPM, V-537C) and tortillas made from them were evaluated for some technological and nutritional properties and compared with the commercial brand MASECA. Both QPM flours showed higher (P < 0.05) protein content, total color difference,...
Gespeichert in:
| Veröffentlicht in: | Cereal chemistry 2008-11, Vol.85 (6), p.808-816 |
|---|---|
| Hauptverfasser: | , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 816 |
|---|---|
| container_issue | 6 |
| container_start_page | 808 |
| container_title | Cereal chemistry |
| container_volume | 85 |
| creator | Gutiérrez-Dorado, R Ayala-Rodríguez, A.E Milán-Carrillo, J López-Cervantes, J Garzón-Tiznado, J.A López-Valenzuela, J.A Paredes-López, O Reyes-Moreno, C |
| description | Nixtamalized and extruded flours from quality protein maize (QPM, V-537C) and tortillas made from them were evaluated for some technological and nutritional properties and compared with the commercial brand MASECA. Both QPM flours showed higher (P < 0.05) protein content, total color difference, pH, available lysine, and lower (P < 0.05) total starch content, Hunter L value, water absorption index, gelatinization enthalpy, resistant starch, and retrograded resistant starch than nixtamalized MASECA flour. Tortillas from nixtamalized and extruded QPM flours had higher contents of essential amino acids than tortillas from MASECA flour, except for leucine. Tortillas from processed QPM flours also showed higher (P < 0.05) values of the nutritional indicators calculated protein efficiency ratio (C-PER 1.80-1.85 vs. 1.04), apparent and true in vivo protein digestibility (78.4-79.1 vs. 75.6% and 76.4-77.4 vs. 74.2%, respectively), PER (2.30-2.43 vs. 1.31), net protein retention (NPR; 2.88-2.89 vs. 2.11), and protein digestibility corrected amino acid score (PDCAAS; 54-55 vs. 29% based on preschool children and 100 vs. 85% based on adults) than MASECA flour. The use of QPM for flour and tortilla preparation may have a positive effect on the nutritional status of people from countries where these products are widely consumed. |
| doi_str_mv | 10.1094/CCHEM-85-6-0808 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_230005019</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1603695081</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3688-4cbc69c7cf74e896ebd0ff96bdb6a12dbbd1f78a5bb7e60175148ebca1dd98303</originalsourceid><addsrcrecordid>eNqFkTtvFDEUhS1EJJYkNSUWEhIUk9jjscdTotWGIG0CKJuGxrp-BUez4409I7K0_HG8D9FSWefecz7pHiP0hpILSrrmcj6_XtxUkleiIpLIF2hGu4ZVTDD5Es0IIV1FGK9fodc5PxbJaMtm6M_KmZ9D7ONDMNBjGCy-ncYUxhCHor-luHFpDC7j6PFVH6eU96ZVLNO-h4x9imt8G55HWEMffju73y-exzTZIr5PZTpud6TRhQHfQPHgDz8c4DVsM15efDxDJx767M6P7ym6v1qs5tfV8uvnL_NPy8owIWXVGG1EZ1rj28bJTjhtifed0FYLoLXV2lLfSuBat04Q2nLaSKcNUGs7yQg7Re8O3E2KT5PLo3os95Qzs6pZaYQT2hXT5cFkUsw5Oa82KawhbRUlale02hetJFdC7YouifdHLOTSoU8wmJD_xWoiC7jhxccPvl-hd9v_Yff6yH97yHmICh5SYd_f1YQyQnn5XMrZX_qkmRc</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>230005019</pqid></control><display><type>article</type><title>Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.)</title><source>Wiley Online Library All Journals</source><creator>Gutiérrez-Dorado, R ; Ayala-Rodríguez, A.E ; Milán-Carrillo, J ; López-Cervantes, J ; Garzón-Tiznado, J.A ; López-Valenzuela, J.A ; Paredes-López, O ; Reyes-Moreno, C</creator><creatorcontrib>Gutiérrez-Dorado, R ; Ayala-Rodríguez, A.E ; Milán-Carrillo, J ; López-Cervantes, J ; Garzón-Tiznado, J.A ; López-Valenzuela, J.A ; Paredes-López, O ; Reyes-Moreno, C</creatorcontrib><description>Nixtamalized and extruded flours from quality protein maize (QPM, V-537C) and tortillas made from them were evaluated for some technological and nutritional properties and compared with the commercial brand MASECA. Both QPM flours showed higher (P < 0.05) protein content, total color difference, pH, available lysine, and lower (P < 0.05) total starch content, Hunter L value, water absorption index, gelatinization enthalpy, resistant starch, and retrograded resistant starch than nixtamalized MASECA flour. Tortillas from nixtamalized and extruded QPM flours had higher contents of essential amino acids than tortillas from MASECA flour, except for leucine. Tortillas from processed QPM flours also showed higher (P < 0.05) values of the nutritional indicators calculated protein efficiency ratio (C-PER 1.80-1.85 vs. 1.04), apparent and true in vivo protein digestibility (78.4-79.1 vs. 75.6% and 76.4-77.4 vs. 74.2%, respectively), PER (2.30-2.43 vs. 1.31), net protein retention (NPR; 2.88-2.89 vs. 2.11), and protein digestibility corrected amino acid score (PDCAAS; 54-55 vs. 29% based on preschool children and 100 vs. 85% based on adults) than MASECA flour. The use of QPM for flour and tortilla preparation may have a positive effect on the nutritional status of people from countries where these products are widely consumed.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1094/CCHEM-85-6-0808</identifier><identifier>CODEN: CECHAF</identifier><language>eng</language><publisher>St. Paul, MN: The American Association of Cereal Chemists, Inc</publisher><subject>absorption ; Biological and medical sciences ; Cereal and baking product industries ; color ; corn ; corn flour ; corn starch ; cultivars ; digestible protein ; essential amino acids ; extruded foods ; Food industries ; functional properties ; Fundamental and applied biological sciences. Psychology ; gelling properties ; leucine ; lysine ; nixtamalization ; nutrient availability ; nutritive value ; preschool children ; protein content ; protein efficiency ratio ; protein retention ; resistant starch ; retrogradation ; tortillas ; water ; Zea mays</subject><ispartof>Cereal chemistry, 2008-11, Vol.85 (6), p.808-816</ispartof><rights>AACC International</rights><rights>2008 INIST-CNRS</rights><rights>Copyright American Association of Cereal Chemists Nov/Dec 2008</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3688-4cbc69c7cf74e896ebd0ff96bdb6a12dbbd1f78a5bb7e60175148ebca1dd98303</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1094%2FCCHEM-85-6-0808$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1094%2FCCHEM-85-6-0808$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1416,27923,27924,45573,45574</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20850145$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Gutiérrez-Dorado, R</creatorcontrib><creatorcontrib>Ayala-Rodríguez, A.E</creatorcontrib><creatorcontrib>Milán-Carrillo, J</creatorcontrib><creatorcontrib>López-Cervantes, J</creatorcontrib><creatorcontrib>Garzón-Tiznado, J.A</creatorcontrib><creatorcontrib>López-Valenzuela, J.A</creatorcontrib><creatorcontrib>Paredes-López, O</creatorcontrib><creatorcontrib>Reyes-Moreno, C</creatorcontrib><title>Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.)</title><title>Cereal chemistry</title><description>Nixtamalized and extruded flours from quality protein maize (QPM, V-537C) and tortillas made from them were evaluated for some technological and nutritional properties and compared with the commercial brand MASECA. Both QPM flours showed higher (P < 0.05) protein content, total color difference, pH, available lysine, and lower (P < 0.05) total starch content, Hunter L value, water absorption index, gelatinization enthalpy, resistant starch, and retrograded resistant starch than nixtamalized MASECA flour. Tortillas from nixtamalized and extruded QPM flours had higher contents of essential amino acids than tortillas from MASECA flour, except for leucine. Tortillas from processed QPM flours also showed higher (P < 0.05) values of the nutritional indicators calculated protein efficiency ratio (C-PER 1.80-1.85 vs. 1.04), apparent and true in vivo protein digestibility (78.4-79.1 vs. 75.6% and 76.4-77.4 vs. 74.2%, respectively), PER (2.30-2.43 vs. 1.31), net protein retention (NPR; 2.88-2.89 vs. 2.11), and protein digestibility corrected amino acid score (PDCAAS; 54-55 vs. 29% based on preschool children and 100 vs. 85% based on adults) than MASECA flour. The use of QPM for flour and tortilla preparation may have a positive effect on the nutritional status of people from countries where these products are widely consumed.</description><subject>absorption</subject><subject>Biological and medical sciences</subject><subject>Cereal and baking product industries</subject><subject>color</subject><subject>corn</subject><subject>corn flour</subject><subject>corn starch</subject><subject>cultivars</subject><subject>digestible protein</subject><subject>essential amino acids</subject><subject>extruded foods</subject><subject>Food industries</subject><subject>functional properties</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelling properties</subject><subject>leucine</subject><subject>lysine</subject><subject>nixtamalization</subject><subject>nutrient availability</subject><subject>nutritive value</subject><subject>preschool children</subject><subject>protein content</subject><subject>protein efficiency ratio</subject><subject>protein retention</subject><subject>resistant starch</subject><subject>retrogradation</subject><subject>tortillas</subject><subject>water</subject><subject>Zea mays</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNqFkTtvFDEUhS1EJJYkNSUWEhIUk9jjscdTotWGIG0CKJuGxrp-BUez4409I7K0_HG8D9FSWefecz7pHiP0hpILSrrmcj6_XtxUkleiIpLIF2hGu4ZVTDD5Es0IIV1FGK9fodc5PxbJaMtm6M_KmZ9D7ONDMNBjGCy-ncYUxhCHor-luHFpDC7j6PFVH6eU96ZVLNO-h4x9imt8G55HWEMffju73y-exzTZIr5PZTpud6TRhQHfQPHgDz8c4DVsM15efDxDJx767M6P7ym6v1qs5tfV8uvnL_NPy8owIWXVGG1EZ1rj28bJTjhtifed0FYLoLXV2lLfSuBat04Q2nLaSKcNUGs7yQg7Re8O3E2KT5PLo3os95Qzs6pZaYQT2hXT5cFkUsw5Oa82KawhbRUlale02hetJFdC7YouifdHLOTSoU8wmJD_xWoiC7jhxccPvl-hd9v_Yff6yH97yHmICh5SYd_f1YQyQnn5XMrZX_qkmRc</recordid><startdate>200811</startdate><enddate>200811</enddate><creator>Gutiérrez-Dorado, R</creator><creator>Ayala-Rodríguez, A.E</creator><creator>Milán-Carrillo, J</creator><creator>López-Cervantes, J</creator><creator>Garzón-Tiznado, J.A</creator><creator>López-Valenzuela, J.A</creator><creator>Paredes-López, O</creator><creator>Reyes-Moreno, C</creator><general>The American Association of Cereal Chemists, Inc</general><general>American Association of Cereal Chemists</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M2O</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>200811</creationdate><title>Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.)</title><author>Gutiérrez-Dorado, R ; Ayala-Rodríguez, A.E ; Milán-Carrillo, J ; López-Cervantes, J ; Garzón-Tiznado, J.A ; López-Valenzuela, J.A ; Paredes-López, O ; Reyes-Moreno, C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3688-4cbc69c7cf74e896ebd0ff96bdb6a12dbbd1f78a5bb7e60175148ebca1dd98303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>absorption</topic><topic>Biological and medical sciences</topic><topic>Cereal and baking product industries</topic><topic>color</topic><topic>corn</topic><topic>corn flour</topic><topic>corn starch</topic><topic>cultivars</topic><topic>digestible protein</topic><topic>essential amino acids</topic><topic>extruded foods</topic><topic>Food industries</topic><topic>functional properties</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelling properties</topic><topic>leucine</topic><topic>lysine</topic><topic>nixtamalization</topic><topic>nutrient availability</topic><topic>nutritive value</topic><topic>preschool children</topic><topic>protein content</topic><topic>protein efficiency ratio</topic><topic>protein retention</topic><topic>resistant starch</topic><topic>retrogradation</topic><topic>tortillas</topic><topic>water</topic><topic>Zea mays</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gutiérrez-Dorado, R</creatorcontrib><creatorcontrib>Ayala-Rodríguez, A.E</creatorcontrib><creatorcontrib>Milán-Carrillo, J</creatorcontrib><creatorcontrib>López-Cervantes, J</creatorcontrib><creatorcontrib>Garzón-Tiznado, J.A</creatorcontrib><creatorcontrib>López-Valenzuela, J.A</creatorcontrib><creatorcontrib>Paredes-López, O</creatorcontrib><creatorcontrib>Reyes-Moreno, C</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Docstoc</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gutiérrez-Dorado, R</au><au>Ayala-Rodríguez, A.E</au><au>Milán-Carrillo, J</au><au>López-Cervantes, J</au><au>Garzón-Tiznado, J.A</au><au>López-Valenzuela, J.A</au><au>Paredes-López, O</au><au>Reyes-Moreno, C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.)</atitle><jtitle>Cereal chemistry</jtitle><date>2008-11</date><risdate>2008</risdate><volume>85</volume><issue>6</issue><spage>808</spage><epage>816</epage><pages>808-816</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><coden>CECHAF</coden><abstract>Nixtamalized and extruded flours from quality protein maize (QPM, V-537C) and tortillas made from them were evaluated for some technological and nutritional properties and compared with the commercial brand MASECA. Both QPM flours showed higher (P < 0.05) protein content, total color difference, pH, available lysine, and lower (P < 0.05) total starch content, Hunter L value, water absorption index, gelatinization enthalpy, resistant starch, and retrograded resistant starch than nixtamalized MASECA flour. Tortillas from nixtamalized and extruded QPM flours had higher contents of essential amino acids than tortillas from MASECA flour, except for leucine. Tortillas from processed QPM flours also showed higher (P < 0.05) values of the nutritional indicators calculated protein efficiency ratio (C-PER 1.80-1.85 vs. 1.04), apparent and true in vivo protein digestibility (78.4-79.1 vs. 75.6% and 76.4-77.4 vs. 74.2%, respectively), PER (2.30-2.43 vs. 1.31), net protein retention (NPR; 2.88-2.89 vs. 2.11), and protein digestibility corrected amino acid score (PDCAAS; 54-55 vs. 29% based on preschool children and 100 vs. 85% based on adults) than MASECA flour. The use of QPM for flour and tortilla preparation may have a positive effect on the nutritional status of people from countries where these products are widely consumed.</abstract><cop>St. Paul, MN</cop><pub>The American Association of Cereal Chemists, Inc</pub><doi>10.1094/CCHEM-85-6-0808</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 2008-11, Vol.85 (6), p.808-816 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_proquest_journals_230005019 |
| source | Wiley Online Library All Journals |
| subjects | absorption Biological and medical sciences Cereal and baking product industries color corn corn flour corn starch cultivars digestible protein essential amino acids extruded foods Food industries functional properties Fundamental and applied biological sciences. Psychology gelling properties leucine lysine nixtamalization nutrient availability nutritive value preschool children protein content protein efficiency ratio protein retention resistant starch retrogradation tortillas water Zea mays |
| title | Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.) |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T12%3A55%3A31IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Technological%20and%20Nutritional%20Properties%20of%20Flours%20and%20Tortillas%20from%20Nixtamalized%20and%20Extruded%20Quality%20Protein%20Maize%20(Zea%20mays%20L.)&rft.jtitle=Cereal%20chemistry&rft.au=Guti%C3%A9rrez-Dorado,%20R&rft.date=2008-11&rft.volume=85&rft.issue=6&rft.spage=808&rft.epage=816&rft.pages=808-816&rft.issn=0009-0352&rft.eissn=1943-3638&rft.coden=CECHAF&rft_id=info:doi/10.1094/CCHEM-85-6-0808&rft_dat=%3Cproquest_cross%3E1603695081%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=230005019&rft_id=info:pmid/&rfr_iscdi=true |