Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize |
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| Authors: | Jesús Aguayo-Rojas Saraid Mora-Rochín Edith O Cuevas-Rodríguez Sergio O Serna-Saldivar Janet A Gutierrez-Uribe Cuauhtémoc Reyes-Moreno Jorge Milán-Carrillo |
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| Institution: | Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas-FCQB, Universidad Autónoma de Sinaloa-UAS, Boulevard de las Américas, S/N Culiacán, Sinaloa, CP 80000, México. |
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| Abstract: | The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p?
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