Phenolic compounds and antioxidant activity of extruded nixtamalized corn flour and tortillas enriched with sorghum bran

Nydia Estrellita Buitimea-Cantua, Patricia Isabel Torres-Chavez, Benjamín Ramírez-Wong*, Sergio Othon Serna-Saldívar, Ofelia Rouzaud-Sandez, Ema Carina Rosas-Burgos, Luis Carlos Platt-Lucero, María Guadalupe Salazar-Garć

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

11 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)277-283
Número de páginas7
PublicaciónCereal Chemistry
Volumen94
N.º2
DOI
EstadoPublicada - 1 mar. 2017

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© 2017 AACC International, Inc.

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