Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Resumen
Descripción
This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn floursprepared with calcium hydroxide Ca(OH)2and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours[0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH)2; 2.95% C6H10O6Ca] using the fryingprocess. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. Thecolor of tortilla chips from extruded flours (TCEF) showed high values of the parametersa*andb*indicating a reduction inthe blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours(TCNF), which tended to be more blue. The TCEF retained 15% anthocyanins, 34% phenolics, and 54% antioxidant activity.Pearson’s correlation analysis indicated that anthocyanins and phenolics correlated significantly with antioxidant activity andcolor. TCEF with both calcium sources showed higher fracturability compared with that of TCNF. Oil absorption showed anopposite effect, with lower oil content in TCEF. Nixtamalization and extrusion with C6H10O6Ca resulted in flours and TC highin anthocyanins and antioxidant activity, representing an alternative production process for corn snack high in antioxidants.
Palabras clave
Agrociencias