Abstract
AbstractBackground and objectivesIn Mexico, the deficiency of folic acid (FA) and iron in the diet of citizens of some rural zones are public health problems. Fortification is a viable strategy for improving processing, sensory acceptation, and overall quality of the fortified food. Acetylated normal and waxy maize starches were evaluated as wall materials of FA and ferrous fumarate (FF) and analyzed the addition of these microencapsulated micronutrients in the functional properties of nixtamalized maize flour and tortillas.FindingsHydrolyzed, succinylated, and extruded maize starches showed good performance as wall materials of micronutrients in the spray dryer. Microcapsules prepared with derivative starches have higher retention of FA and FF.ConclusionsFresh and stored tortillas at room temperature and in refrigerator added with encapsulated micronutrients were not affected in their color, tensile strength, moisture content, and cutting values and showed good retention of micronutrients. The sensorial panel judged tortillas added with microencapsulated micronutrients with sensorial properties similar to tortillas made with commercial nixtamalized maize flour.Significance and noveltyModified maize starches showed good properties as encapsulant agents of micronutrients added to nixtamalized maize flours and tortillas.
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