TY - JOUR
T1 - Phenolic compounds and antioxidant activity of extruded nixtamalized corn flour and tortillas enriched with sorghum bran
AU - Buitimea-Cantua, Nydia Estrellita
AU - Torres-Chavez, Patricia Isabel
AU - Ramírez-Wong, Benjamín
AU - Serna-Saldívar, Sergio Othon
AU - Rouzaud-Sandez, Ofelia
AU - Rosas-Burgos, Ema Carina
AU - Platt-Lucero, Luis Carlos
AU - Salazar-Garć, María Guadalupe
N1 - Publisher Copyright:
© 2017 AACC International, Inc.
PY - 2017/3/1
Y1 - 2017/3/1
N2 - Sorghum bran (SB) is a good source of phenolic compounds with high antioxidant capacity that increases the antioxidant activity (AOX) of tortillas prepared with extruded nixtamalized corn flour. The objective of this research was to study the effects of bran addition (0, 5, or 10%) before (ENBESB) or after (ENAFSB) extrusion, in the features and composition of baked tortillas in terms of total phenolic compounds (TPC), AOX, color (L, a, b, hue, chroma, and E value), and tortilla firmness. It was possible to retain more than 81.8 and 89.9% of TPC and AOX, respectively, in ENBESB-10% flour. Tortillas prepared with ENAFSB-10% flour retained more than 92 and 76% of TPC and AOX, respectively, compared with ENBESB. However, tortillas elaborated with ENAFSB flour showed a higher firmness and lower flexibility than counterparts produced from ENBESB. The use of extrusion to produce nixtamalized corn flours and the strategy of adding the SB to the corn meal before extrusion were essential to retain TPC and AOX and, additionally, to enhance texture of tortillas.
AB - Sorghum bran (SB) is a good source of phenolic compounds with high antioxidant capacity that increases the antioxidant activity (AOX) of tortillas prepared with extruded nixtamalized corn flour. The objective of this research was to study the effects of bran addition (0, 5, or 10%) before (ENBESB) or after (ENAFSB) extrusion, in the features and composition of baked tortillas in terms of total phenolic compounds (TPC), AOX, color (L, a, b, hue, chroma, and E value), and tortilla firmness. It was possible to retain more than 81.8 and 89.9% of TPC and AOX, respectively, in ENBESB-10% flour. Tortillas prepared with ENAFSB-10% flour retained more than 92 and 76% of TPC and AOX, respectively, compared with ENBESB. However, tortillas elaborated with ENAFSB flour showed a higher firmness and lower flexibility than counterparts produced from ENBESB. The use of extrusion to produce nixtamalized corn flours and the strategy of adding the SB to the corn meal before extrusion were essential to retain TPC and AOX and, additionally, to enhance texture of tortillas.
UR - http://www.scopus.com/inward/record.url?scp=85016288138&partnerID=8YFLogxK
U2 - 10.1094/CCHEM-04-16-0115-R
DO - 10.1094/CCHEM-04-16-0115-R
M3 - Artículo
SN - 0009-0352
VL - 94
SP - 277
EP - 283
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 2
ER -