Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours
Background: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid. Methods: The chemical proximate values (CPV), ash content, mineral compositio...
Saved in:
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/24/4082 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846104619964432384 |
|---|---|
| author | María Guadalupe Nieves-Hernandez Brenda Lizbeth Correa-Piña Oscar Garcia-Chavero Salomon Lopez-Ramirez Rosendo Florez-Mejia Oscar Yael Barrón-García Elsa Gutierrez-Cortez Marcela Gaytán-Martínez Juana Isela Rojas-Molina Mario E. Rodriguez-Garcia |
| author_facet | María Guadalupe Nieves-Hernandez Brenda Lizbeth Correa-Piña Oscar Garcia-Chavero Salomon Lopez-Ramirez Rosendo Florez-Mejia Oscar Yael Barrón-García Elsa Gutierrez-Cortez Marcela Gaytán-Martínez Juana Isela Rojas-Molina Mario E. Rodriguez-Garcia |
| author_sort | María Guadalupe Nieves-Hernandez |
| collection | DOAJ |
| description | Background: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid. Methods: The chemical proximate values (CPV), ash content, mineral composition by inductively coupled plasma, in vitro protein digestibility (PD), protein digestibility-corrected amino acid score (PDCAAS), the total starch content, the resistant starch (RS) content in nixtamalized corn tortillas (NC-T) and nixtamalized commercial corn flour tortillas (NCCF-T) and the contribution of tortillas prepared with a mixture of NM and NCC-F (75:25 and 50:50, NM:NCC-F) to the recommended dietary intake (RDI) of minerals and vitamins were determined. Results: No significant differences (<i>p</i> < 0.05) were found in CPV and RS content between NCCF-T and NC-T. Ca content was significantly higher (<i>p</i> < 0.05) in NC-T than in NCCF-T, while Fe, K, Zn, folic acid contents, PD and PDCAAS content was higher in NCCF-T compared to NC-T (<i>p</i> < 0.05). The tortillas made with a mixture of NM and NCC-F (50:50) provide 43.07% of the RDI of Ca for Mexican children and adults, while ~45% and >100% of the RDI of Mg for adults and children, respectively, are provided by these tortillas. Similarly, tortillas from the NM:NCC-F mixture (50:50) provide average values of 45, 71 and ~91% of the RDI of Fe, Zn and folic acid, respectively, for all age groups of the Mexican population. Conclusions: NCCF-T contribute significantly to the recommended daily intake (RDI) of micronutrients such as iron, zinc, magnesium and folic acid, while tortillas made from the traditional nixtamalized corn of the Mexican diet have a higher calcium content. Tortillas made from a mixture of NCC-F and traditional NM may be an effective way to address micronutrient deficiencies in the Mexican population. |
| format | Article |
| id | doaj-art-2c6e3467b24042909b5e029e3eecf65e |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-2c6e3467b24042909b5e029e3eecf65e2024-12-27T14:26:27ZengMDPI AGFoods2304-81582024-12-011324408210.3390/foods13244082Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn FloursMaría Guadalupe Nieves-Hernandez0Brenda Lizbeth Correa-Piña1Oscar Garcia-Chavero2Salomon Lopez-Ramirez3Rosendo Florez-Mejia4Oscar Yael Barrón-García5Elsa Gutierrez-Cortez6Marcela Gaytán-Martínez7Juana Isela Rojas-Molina8Mario E. Rodriguez-Garcia9Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro C.P. 76010, Querétaro, MexicoResearch and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro C.P. 76010, Querétaro, MexicoUniversidad Tecnológica del Norte de Guanajuato, Carretera Victoria-San Luis de la Paz km 1 Col. Paso Hondo, Victoria C.P. 37920, Guanajuato, MexicoUniversidad Tecnológica del Norte de Guanajuato, Carretera Victoria-San Luis de la Paz km 1 Col. Paso Hondo, Victoria C.P. 37920, Guanajuato, MexicoUniversidad Tecnológica del Norte de Guanajuato, Carretera Victoria-San Luis de la Paz km 1 Col. Paso Hondo, Victoria C.P. 37920, Guanajuato, MexicoDepartamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Santiago de Querétaro C.P. 76230, Querétaro, MexicoLaboratorio de Procesos en Ingeniería Agroalimentaria, Unidad de Investigación Multidisciplinaria (UIM), Universidad Nacional Autónoma de México, FES-Cuautitlán, Cuautitlán Izcalli C.P. 54714, Estado de México, MexicoResearch and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro C.P. 76010, Querétaro, MexicoLaboratorio de Química Medicinal, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Santiago de Querétaro C.P. 76017, Querétaro, MexicoDepartamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Santiago de Querétaro C.P. 76230, Querétaro, MexicoBackground: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid. Methods: The chemical proximate values (CPV), ash content, mineral composition by inductively coupled plasma, in vitro protein digestibility (PD), protein digestibility-corrected amino acid score (PDCAAS), the total starch content, the resistant starch (RS) content in nixtamalized corn tortillas (NC-T) and nixtamalized commercial corn flour tortillas (NCCF-T) and the contribution of tortillas prepared with a mixture of NM and NCC-F (75:25 and 50:50, NM:NCC-F) to the recommended dietary intake (RDI) of minerals and vitamins were determined. Results: No significant differences (<i>p</i> < 0.05) were found in CPV and RS content between NCCF-T and NC-T. Ca content was significantly higher (<i>p</i> < 0.05) in NC-T than in NCCF-T, while Fe, K, Zn, folic acid contents, PD and PDCAAS content was higher in NCCF-T compared to NC-T (<i>p</i> < 0.05). The tortillas made with a mixture of NM and NCC-F (50:50) provide 43.07% of the RDI of Ca for Mexican children and adults, while ~45% and >100% of the RDI of Mg for adults and children, respectively, are provided by these tortillas. Similarly, tortillas from the NM:NCC-F mixture (50:50) provide average values of 45, 71 and ~91% of the RDI of Fe, Zn and folic acid, respectively, for all age groups of the Mexican population. Conclusions: NCCF-T contribute significantly to the recommended daily intake (RDI) of micronutrients such as iron, zinc, magnesium and folic acid, while tortillas made from the traditional nixtamalized corn of the Mexican diet have a higher calcium content. Tortillas made from a mixture of NCC-F and traditional NM may be an effective way to address micronutrient deficiencies in the Mexican population.https://www.mdpi.com/2304-8158/13/24/4082tortillafortificationmineralsvitaminsnixtamal |
| spellingShingle | María Guadalupe Nieves-Hernandez Brenda Lizbeth Correa-Piña Oscar Garcia-Chavero Salomon Lopez-Ramirez Rosendo Florez-Mejia Oscar Yael Barrón-García Elsa Gutierrez-Cortez Marcela Gaytán-Martínez Juana Isela Rojas-Molina Mario E. Rodriguez-Garcia Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours Foods tortilla fortification minerals vitamins nixtamal |
| title | Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours |
| title_full | Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours |
| title_fullStr | Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours |
| title_full_unstemmed | Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours |
| title_short | Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours |
| title_sort | indirect fortification of traditional nixtamalized tortillas with nixtamalized corn flours |
| topic | tortilla fortification minerals vitamins nixtamal |
| url | https://www.mdpi.com/2304-8158/13/24/4082 |
| work_keys_str_mv | AT mariaguadalupenieveshernandez indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT brendalizbethcorreapina indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT oscargarciachavero indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT salomonlopezramirez indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT rosendoflorezmejia indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT oscaryaelbarrongarcia indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT elsagutierrezcortez indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT marcelagaytanmartinez indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT juanaiselarojasmolina indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours AT marioerodriguezgarcia indirectfortificationoftraditionalnixtamalizedtortillaswithnixtamalizedcornflours |