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  • Title: [Chemical and nutritional changes during preparation of whole corn tortillas prepared with instant flour obtained by extrusion process].
    Author: Gómez Aldapa CA, Martínez Bustos F, Figueroa Cárdenas JD, Ordorica Falomir CA, González Hernández J.
    Journal: Arch Latinoam Nutr; 1996 Dec; 46(4):315-9. PubMed ID: 9429614.
    Abstract:
    Chemical changes of some nutritional components (protein, total dietary fiber, vitamins, lysine, tryptophan, ether extract and fatty acids) of tortillas made from instant whole corn flour prepared by extrusion process (CINVESTAV process) were evaluated. The tortillas prepared by extrusion process were compared with tortillas made by traditional process and raw corn. The protein content of tortillas from both processes were statistically similar to those of the raw corn, although the traditional tortillas showed the lowest actual values. Tortillas from traditional process contained the lowest amount of total dietary fiber and available lysine. The loss of protein, crude fiber, total dietary fiber, available lysine, tryptophan, and vitamin contents during traditional tortillas process, was attributable to the partial loss of pericarp, aleurone and germ tissue during the process. Tortillas prepared by both processes showed loss of vitamins. The thermal treatment in both processes (traditional and extrusion) decreased the ether extract and fatty acids contents. Tortillas prepared by extrusion process showed better nutritional characteristics than traditional tortillas prepared by nixtamalization process.
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