Maize Tortillas Research Articles

Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races

Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated from commercial tortillas, and to determine the chemical and mineral composition of both types of tortillas. Six landraces related to four Mexican maize races were used. Two commercial tortillas were included as references (tortillería and supermarket). Tortillas were subjected to sensory analysis by the modified Flash technique, texture and color were measured objectively and chemical and mineral analysis of all tortillas were evaluated. Lime taste and lime smell attributes were relevant to differentiate AMT from commercial tortillas; aftertaste and fracturability attributes were highly associated to supermarket tortillas. The fracturability attribute of tortillas is consider undesirable for taco preparation. Five of the six AMT were characterized by the presence of a layer, a characteristic that is associated with traditional tortilla made by Mexican consumer. Regarding chemical composition, supermarket tortillas exhibited the highest dietary fiber content (17.09%), but showed 30% more Na than AMT, with the exception of tortillas from Purepecha native variety. Besides, supermarket tortilla had 48.9% less Ca than AMT. The sensory attributes relevant to differentiate native maize tortillas from the commercial maize tortilla references were appearance, smell, and taste, while textural and color attributes played a lesser role.

Abstract 842: Maize consumption and circulating aflatoxin B1 levels in Mexican adults

Abstract Objective: To estimate the impact of maize consumption on aflatoxin B1 [AFB1] levels, a potent carcinogen, in Mexican adults living in south and eastern Mexico. Methods: Study participants were women and men ≥40 years of age living in five high hepatocellular carcinoma burden states who participated in Mexico’s 2018 National Health and Nutrition Survey, a stratified, multi-stage, and cluster survey probability sampling household survey that is representative of the Mexican population. We estimated the consumption of maize intake in grams per day using a previously validated semi-quantitative food frequency questionnaire with a time reference of the previous seven days. We determined circulating AFB1-albumin lysine adduct [AFB1-lys] levels in serum using liquid chromatography. Guided by subject-matter knowledge we fit multivariable linear regression models that considered the survey design and included age, sex, residence, ethnicity, education, socioeconomic status, and foods known to be contaminated with aflatoxins including peanuts, rice, dried chili, milk, and cheese. Results: Among the 915 participants, median maize consumption was 307 grams per day [Q1-Q3: 165 - 554]. Maize tortillas contributed 80% of the total maize consumption. The median maize tortillas consumption was 252 grams per day [Q1-Q3: 120 - 462], approximately 8 tortillas per day. Prevalence of AFB1-lys detection was 92% and median levels were 0.127 pg/µL [Q1-Q3: 0.052 - 0.449]. After adjusting for factors that may affect aflatoxin levels, for every 100 grams of maize consumption AFB1-lys levels were 7.4% [β: 0.071, 95% CI: 0.030 - 0.112] higher. And for every tortilla consumed [30 g of maize], we observed a 2.0% [β: 0.020, 95% CI: 0.006 - 0.034] higher level of circulating AFB1-lys. Conclusion: These findings indicate that maize and maize tortillas may be an important source of AFB1 exposure in the Mexican population. Mexico requires effective public health interventions to mitigate exposure to AFB1. Citation Format: Martin Lajous, Obed Solis-Martinez, Adriana Monge, John Groopman, Katherine A. McGlynn, Martin Romero, Carolina Batis, Hector Lamadrid-Figeuroa, Horacio Riojas-Rodriguez. Maize consumption and circulating aflatoxin B1 levels in Mexican adults [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2024; Part 1 (Regular Abstracts); 2024 Apr 5-10; San Diego, CA. Philadelphia (PA): AACR; Cancer Res 2024;84(6_Suppl):Abstract nr 842.

What are urban consumers looking for in traditional products? The maize tortilla in a society in transition

Studying food consumption has been broadly addressed in different countries, which has helped to establish commercial strategies and position relevant topics into public policies. In Mexico, such studies have incipiently approached foods in specific regions; thereby there is need for a study with a broader geographical scope that addresses a culturally relevant product such as maize tortillas. The aim of this work was to identify the urban consumers’ characteristics and their perceptions and motives to consume maize tortillas. A questionnaire based on the Food Choice Questionnaire was applied to 1156 urban consumers in seven cities of Mexico. Data were processed with factor analysis and hierarchical clustering. Nine factors and three groups of consumers were identified. Adaptation towards semi-industrialised tortillas was identified in 75% of consumers. In the other 25%, there was a predilection for artisanal hand-made tortillas, to resist industrialised products. These are aspects that influence the decision of where to buy and the sort of product demanded. The study provides knowledge to strengthen the maize-tortilla agri-food system.

Effect of Nixtamalization on the Nutritional, Anti-nutritional, Functional, Physicochemical and Mineral Properties of Maize (Zea mays) Tortillas

Effect of Nixtamalization on the Nutritional, Anti-nutritional, Functional, Physicochemical and Mineral Properties of Maize (Zea mays) Tortillas

Release of phenolic compounds with antioxidant activity by human colonic microbiota after in vitro fermentation of traditional white and blue maize tortillas

The attention gained by cereals and derived products, such as tortillas, is due to their richness in phenolic and anthocyanin compounds. Although white maize tortillas have been a staple of the Mexican diet for centuries, blue maize has been adopted as a healthier alternative because of its important natural antioxidant source. The aim of the present work was to evaluate the involvement of colonic microbiota in the release of phenolic compounds with antioxidant activity present in traditional tortillas made from commercial white (WMT) and blue (BMT) maize flours. Nutritional composition in WMT and BMT exhibited no differences in protein (9.10 and 9.20%), ash (1.33 and 1.39%), energy (384.30 and 384.70 kcal), or phenolic consumption (323.44 and 437.33 mg/day) among tortillas. The highest anthocyanin (6.61 CGE/100 g), total phenolic contents (235.76 mg GAE/100 g), and antioxidant activity (5,992.14 and 1,651.64 µmol TE/100 g in ORAC and ABTS, respectively) were observed in BMT. Through microbiota fermentation, phenolic released content (13.4 mg GAE/g), ORAC (804.6 and 880.7 µmol TE/g), ABTS (27.4 and 30.7 µmol TE/g), and bioaccessibility (> 80%) displayed the highest values at 5 h. The present work demonstrated that colonic microbiota improved bioaccessibility of insoluble phenolics present in tortillas, favouring an antioxidant environment that positively impacts colonic health.

Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties.

Different analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p < 0.05) is reported in favor or against each type of tortilla which may be due to various factors such as the type of maize or the processing methods. Twenty-two samples including hybrids, hybrid mixtures, varieties, landraces and dry masa flours were processed to masa and tortilla under similar and controlled conditions and tortilla quality evaluated. In total, 70 characteristics were analyzed as physicochemical properties of the maize (e.g., hectoliter weight and dimensions), processability characteristics, masa characteristics [e.g. viscoamylographic parameters (RVA)], and quality parameters of tortillas (e.g., sensory performance, color and texture). The studied materials presented variability among genotypes, especially within landraces. The physical and chemical properties of corn affected the processability and quality characteristics of tortillas (sensory and composition), and it was found that high producing hybrids and varieties (p < 0.05) were better and more consistent in all stages of processing. Forty percent of the landraces yielded masa with poor machinability. Landraces averaged 1.27 percentage points more protein (p < 0.05) than other analyzed samples and they comparatively yielded tortillas with lower extensibility (12.34%) compared to counterparts produced from hybrids and varieties. This work provides valuable information on how the chemical and physical characteristics of different types of maize genotypes affect the nixtamalization process and the quality of tortillas to provide more elements in the selection of the most appropriate genotypes for tortilla production.

Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties.

In the scientific literature there are different analyses of the nutritional profiles of maize tortillas, whether they are landraces or hybrid maize versus those made with dry masa flour (DMF). In general terms, there is agreement in the reported content of moisture. However, for the other nutrients, a great disparity is reported for each type of tortilla which may be due to various factors such as the type of maize or processing methods. In this study, the nutritional aspects of maize tortillas made with different genotypes (five hybrids, two varieties, five landraces, six hybrid mixtures and six dry masa flours) under controlled conditions, were compared. More than 30 characteristics were analyzed. High performance hybrids and varieties (HPHV) and landraces had the highest (p < 0.05) antioxidant capacity (58.8% free, 150.2% bound). In terms of vitamins contents, the tortillas produced from DMF contained 11.2 and 3.5 times more B1, 18.6 and 7.8 times more B2, and 2.7 and 5.3 times more B3 than HPHV and landraces respectively; and only in these samples was detected folic acid. DMF tortilla samples contained 1.75 times more sodium and 2.75 times more iron than the other groups, and 0.75 times less calcium than HPHV. Zinc was present in higher concentration (p < 0.05) in DMF tortilla samples. The landraces had the highest protein content (average 10.28%), but the tortillas produced from DMF presented the highest protein quality evaluated by protein digestibility-corrected amino acid score (PDCAAS) (p < 0.05) that represents 27, 25 and 19% more than hybrids mixture, HPHV and landraces, respectively. This work gives valuable information on how different types of grains differ in the nutritional quality affecting the final product to provide more elements in the decision-making of processors. There is no a perfect maize, but there are genotypes that can be combined as mixtures and the processing method to design superior nutritional tortillas and related products for populations that highly consume them and improve their human health.

Nixtamalization process affect maize tortillas storage quality

The effect of traditional (TNP), ecological with CaCO3 and CaCl2 (ENP) and classical nixtamalization process (CNP) on staling during tortillas storage was studied. Tortillas were elaborated with nixtamalized maize flours from commercial maize. Tortillas elaborated with a novel ENP with CaCO3 and CaCl2 presented values in evaluations that denote lower staling process, in contrast with CNP and TNP. The pH and moisture were modified with salts used in different nixtamalization processes. Moisture reduction at 14 days was lower in ENP tortillas (7.92%) in comparison with CNP and TNP tortillas. Since staling is related with the rearrangement of starch, pasting properties were assessed. Higher setback (808.50 and 1186 cP) and breakdown (153.50 and 57 cP) viscosities at 7 and 14 days indicated a higher staling on TNP tortillas, in contrast with the average from other nixtamalization processes which presented setback (398.00 and 497 cP) and breakdown (73.66 and 57.83 cP) viscosities at 7 and 14 days respectively. Retrogradation and amylose-lipid complexes were evaluated by scanning calorimetry. Enthalpies for starch retrogradation increased from 0.14 J/g to 1.39 J/g. Amylose-lipid complexes did not present a pattern correlated with staling. The texture profile analysis was significantly modified on days 7 and 14, after this staling period, a lower hardness was found in TPN tortillas. Results showed that the nixtamalization process can affect tortillas staling and that ENP does not promote starch retrogradation, and therefore, staling. Even though the results from this study can be applied to industrial tortillas production, further studies could focus on evaluating the use of different nixtamalization processes and the incorporation of some safe and common additives in the tortilla industry as gums, proteins, enzymes, or a combination of these.

Effect of consumption of blue maize tortilla on anxiety-like behaviour, learning, memory and hippocampal BDNF expression in a chronic stress model in rats

ABSTRACT Background Pigmented maize consumption is of much interest because of its high anthocyanin content and multiple health benefits. Objetives: This study was aimed to assess the effect of consuming blue maize tortillas on the anxiolytic capacity, preserve emotional memory, and the expression of brain-derived neurotrophic factor (BDNF) in rats subjected to chronic stress. Methods: Sixty-four 3-month-old male Wistar rats were used, divided into eight groups (n = 8). Four groups were subjected to chronic stress by movement restriction (7 h/daily/7 consecutive days) and the remaining four groups were subjected to standard management. The treatments were commercial food, blue tortilla, anthocyanin extract, or white tortilla, administered for nine weeks to stressed or unstressed animals. In the eighth week, the animals were subjected to the restraint stress model. Subsequently, anxiety-like behaviour was assessed using the elevated plus-maze, and memory and emotional learning were evaluated by the step-down passive avoidance test. The animals were then sacrificed to quantify the relative expression of hippocampal BDNF by RT-qPCR. Results: The consumption of anthocyanin extract or tortilla made with blue corn decreased anxiety-like behaviours, additionally, it improved the ability to retain emotionally relevant information, and it upregulated BDNF mRNA expression. Perspective: Thus, the analyse of the impact of blue tortilla consumption on the nervous system is now necessary to guarantee the nutraceutical value of this food.

Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas

AbstractInterest in clean label products and decrease of effluents have increased. Nixtamalized maize flour (NMF) residues could be used as by‐products that modify NMF properties without the need for other additives. In this work, pericarp residue of NMF is subjected to reactive extrusion (REX) using 1% or 5% addition of phosphoric acid, sodium metabisulphite, benzoyl peroxide, or titaniumdioxide. The use of pericarp as an ingredient for cereal products has detrimental effects. Dietary fiber content, resistant starch, and moisture are studied to characterize the REX treatment products. Maize compound flours with 5% REX extruded maize pericarp are prepared. The apparent viscosity parameters of composite flours and the physical characteristics of maize tortillas with the compound flours are analyzed.Pasting properties of compound flours is modified with chemical treatment. All REX tortilla treatments show a reduction in thickness without effect on resistance and extensibility, which can positively affect the yield of the product without impact on quality. Compared with control and other treatments, the addition of tortilla produced with phosphoric acid extruded material has the highest resistance to extension after 24 h of production.

Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas.

The objective of this study was to analyze the effect of incorporating Macrocystis pyrifera into yellow, blue, and red maize masa and tortillas. The nutritional composition and mineral content of tortillas was determined, and the color, texture, total phenolic compounds (TPC), and antioxidant capacity of masas and tortillas were measured. The addition of seaweed led to a significant decrease in moisture and a significant increase in ash, protein, and fiber, while no differences were observed in the lipid and carbohydrate content. There was a significant increase in all analyzed minerals (Na, Ca, P, K, and Mg). Tortillas weighed 24.54 ± 1.02 g, had a diameter of 11.00 ± 0.79 cm, and a thickness of 0.32 ± 0.09 cm. All color parameters were significantly affected by seaweed concentration. The hardness of the masas was 2.18–22.32 N, and the values of the perforation test of the tortillas were 1.40–4.55 N. The TPC of the masas and tortillas was measured in water and methanol:water extracts. Results were higher in the water extracts (1141.59–23,323.48 mg GAE/100 g masa and 838.06–2142.34 mg GAE/100 g tortilla). Antioxidant capacity (ORAC) was higher for methanol:water extracts (14,051.96–44,928.75 µmol TE/100 g masa and 14,631.47–47,327.69 µmol TE/100 g tortilla).

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

AbstractBackground and ObjectivesNutritional benefits of amaranth addition to maize products have been documented. However, studies of the effect on the final product's rheological and textural properties are scarce. The objective was to study the effect of amaranth addition on masa's rheological properties and the tortilla texture of maize nixtamalized flours obtained by extrusion technology.FindingsComposite flours of maize with 0%, 15%, 30%, or 45% amaranth were extruded, and masa and tortillas were obtained. Masa properties were evaluated with dynamic rheology and tortilla firmness with the texture profile analysis. The amaranth addition effect was not linear. Fifteen percent addition increased frequency sweep values for G′ and G″, while 30% and 45% addition decreased them. Tortilla firmness decreased at 2 storage hours for 15% addition compared with maize‐only samples (5440 and 7190 (g‐f)/mm). The effects can be partially explained by differences in starch characteristics.ConclusionsAmaranth (15% addition) improved masa viscoelastic behavior and reduced firmness during storage. Besides the nutritional effects, amaranth use at the tested level will be helpful in improving the texture of maize tortillas produced with extruded flour.Significance and NoveltyThe texture of tortillas obtained by extruded flours has not been reported to be completely satisfactory; therefore, the use of amaranth has the potential to improve the final product quality.

Gender inequalities in the sale of handmade corn tortillas in central Mexican markets: before and during the COVID-19 pandemic

ObjectiveThe objective of this study was to analyze gender inequalities and intersectionality experienced by rural-indigenous women who produce and sell native maize tortillas at three different markets-tianguis in central Mexico, facing the COVID-19 pandemic.MethodsThis was a qualitative study based on 36 in-depth interviews before pandemic (2018), as well as 16 interviews during pandemic (2020) of women engaged in this work.ResultsMaking corn tortillas by hand is one of the culturally assigned gender roles in the indigenous population of the Mazahua region, which is why their sale in local markets as a female strategy to have access to income for household sustenance has been widely by the communities. The configuration of the different market-space for the sale of handmade tortillas, reflects the inequalities of gender and intersectionality (ethnicity, class, age, family life cycle and education levels). The women in conditions of poverty, landlessness, and with school-age children, have met greater disadvantages in continuing to sell tortillas in the face of the experience of pandemic restrictions.ConclusionsThe women who were already disadvantaged by their intersectional relationships continue to experience the same inequalities that conditioned their position in the marketplaces before the pandemic, sustaining a marginal but constant market.

Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico.

Maize tortillas are the staple food of Mexico and their consumption contributes to preserving the gastronomic patrimony and food security of the population. The aim of the present study was to generate a reference sensory profile for different types of tortillas and to evaluate the effect that these sensory characteristics have on consumer liking and how this influences their consumption preferences and purchase intent. Three types of maize tortillas were analyzed: traditional (T1), combined (T2) and industrialized (T3). The samples were characterized using the modified flash profile method. Sensory acceptability and preference tests were conducted on 240 urban and rural consumers. The judges characterized 19 attributes in the tortilla samples, eight of which were also identified by consumers. In the case of traditional tortillas, the matching attributes were maize flavor, color, thickness and moisture. Only rural consumers were able to perceive significant differences between the samples in terms of aroma and taste/flavor. The study has contributed to understanding the complex mechanisms of sensory acceptance through the use of tools that combine qualitative and quantitative data. Although 56% of rural and urban consumers prefer traditional tortillas for their sensory characteristics, purchase intent is also affected by socioeconomic, cultural and microbiological factors. © 2021 Society of Chemical Industry.

Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics.

Chickpea hydrolysates have shown bioactivity towards type 2 diabetes by inhibiting dipeptidyl peptidase (DPPIV) activity. The objective was to compare the effect of adding different levels of an optimized bromelain hydrolysate from chickpea isolated protein on DPPIV inhibition capacity and physicochemical properties of maize tortilla. White and blue maize tortillas, with no added chickpea hydrolysates were compared with fortified tortillas at the levels of 5%, 10%, and 15% w/w. Changes in color (L* a* b*, hue angle, and ), texture (hardness, cohesiveness, and puncture force), and moisture were tested. Soluble protein determination and SDS-PAGE electrophoresis were used to characterize the protein profiles, and LC-MS-MS was used to sequence the peptides. DPPIV inhibition was evaluated before and after simulated gastrointestinal digestion. Peptides in the hydrolysates had high hydrophobicity (7.97–27.05 kcal * mol −1) and pI (5.18–11.13). Molecular docking of peptides showed interaction with DPPIV with an energy of affinity of –5.8 kcal/mol for FDLPAL in comparison with vildagliptin (−6.2 kcal/mol). The lowest fortification level increased soluble protein in 105% (8 g/100 g tortilla). DPPIV inhibition of white maize tortilla increased from 11% (fresh control) to 91% (15% fortification), and for blue tortilla from 26% to 95%. After simulated digestion, there was not a difference between blue or maize tortillas for DPPIV inhibition. Fortification of maize tortilla with chickpea hydrolysate inhibits DPPIV and can potentially be used in the prevention and management of type 2 diabetes. However, due to observed physicochemical changes of the fortified tortilla, sensory properties and consumer acceptance need to be evaluated.

Optimization of lipophilic compounds in tortillas from native pigmented maize elaborated by the lime cooking extrusion process

The lime-cooking extrusion process depicts emerging technologies to making maize tortillas with the advantages of reducing energy, little water use, and not environmental deletions effluents. Multi-response optimization by response surface methodology (RSM) was a tool to optimize native pigmented maize lime-cooking extrusion process to obtain flours to develop tortillas with high lipophilic compounds. The effects of extrusion temperature (ET, 65–135 ºC) and screw speed (SS, 78–212 rpm) were investigated. The best extruded blue maize tortillas were selected over response variables: Linoleic acid (LA), Oleic acid (OA), Campesterol (CP), Stigmasterol (SP), and b-sitosterol (bSP), where the quadratic predictive developed models were adequate and reproducible inside the specified array of process factors. Appling desirability function, the optimum lime-cooking extrusion conditions to development extruded blue maize tortillas correspond to ET (119 °C), SS (78 rpm) and a global desirability value (D = 0.906). Values response variables obtained from the predictive models were compared from experimental tests, a close agreement between both values was observed. Hence, RSM is still convenient for optimization, particularly once used in mixture with other procedures.

Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties

The maize tortilla, as a food that is present in the diet of many people in Mexico and Central America, is a source of carbohydrates and protein. To develop new flavors and increase the nutritional quality of nixtamalized maize tortillas, in this work tortillas supplemented with proteins isolated from the scarlet runner bean (Phaseolus coccineus L.) (PC) and huauzontle (Chenopodium berlandieri subsp. nuttalliae) (HF) flour were produced, and their nutritional, rheological, sensorial, and textural properties were evaluated. Tortillas with different concentrations of PC and HF (0–10%) were evaluated in a completely randomized design. Tortillas with up to 17% of protein content were obtained when 10% of PC was added. The masas supplemented with up to 5% PC and 5% HF presented good machinability characteristics. The rheological characteristics of all obtained masas displayed similarities; however, with higher protein content the storage module was slightly modified. The tortilla supplemented with up to 2.5% PC had good sensorial acceptability (“I like it a lot”), with values similar to the nixtamalized maize tortilla. The use of proteins isolated from the scarlet runner bean and huauzontle flour allows increasing the nutritional value of the tortilla without significantly affecting in rheological, textural, and sensorial characteristics.

The Right Tortilla for the Right Occasion: Variation in Consumers’ Willingness to Pay for Blue Maize Tortillas Based on Utilization

ABSTRACT This study examined consumers’ purchasing habits and demand in peri-urban Mexico City for three types of tortillas: i) machine-made white, ii) handmade white, and iii) handmade blue. As part of a sensory analysis, the participants rated the blue maize tortillas significantly higher across all categories (overall score, flavour, smell, texture in mouth, texture in hand, size, thickness, and colour). To explore how demand varies according to the intended use, we conducted a choice experiment using three scenarios: in-home daily use, in-home special event, and out-of-home consumption. Consumers were willing to pay (WTP) 42% more for the blue maize tortillas when eating out, but were WTP less for daily in-home consumption. Participants reported limited access to blue maize tortillas and insufficient knowledge about product availability. Findings suggest a considerable demand-side opportunity for expansion of the blue maize market; however, limitations on the supply side are likely to be a major barrier.

Exogenous addition of muicle (Justicia spicigera Schechtendal) extract to white maize tortillas affects the antioxidant activity, texture, color, and in vitro starch digestibility

This work focused on the effects of adding of a polyphenol rich aqueous muicle (Justicia spicigera Schechtendal) extract (ME) to nixtamalized white maize flour, on the rheological properties of masa and on the texture, color, FTIR, antioxidant activity, and in vitro starch digestibility. NWMF with ME contents of x = 0, 0.7, 1.7, and 2.7 g.100 g−1 d.b. was used to prepare masa (Mx) and tortillas (Tx) variations. Increasing concentrations of ME had significant effects as follows: (i) Mx viscoelastic parameters decreased with G’>G’’; (ii) Tx hardness was unaffected, but extension at hardness, and maximum extension were increased; (iii) FTIR spectra indicated that hydration of the starch structures was improved; (iv) the enzymatic hydrolysis rate was lower; (v) the readily digestible and slowly digestible starch were reduced, and the resistant starch contents increased; (vi) polyphenols release and bioaccesibility under gastrointestinal conditions increased and so did the antioxidant activity by DPPH, ABTS and FRAP methods; (vii) color parameters were similar to that from blue maize tortillas; and (v) the moisture content of tortilla was improved under storage conditions. The addition of ME to white maize nixtamalized flour allows to tortillas in which starch digestibility can be modulated and blue maize tortillas color mimicked.

Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7–2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic, p-coumaric, caffeic, syringic and 4-hydroxybenzoic acids. Interestingly, handmade tortillas from blue maize had 4.5-fold ferulic acid content compared with commercially produced white maize tortillas, consequently it can be a good source of phenolic antioxidants, particularly ferulic acid. This study showed that artisan fresh tortillas had superior nutritional-nutraceutical properties compared to CWMT.