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Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process.
Ramírez-Jiménez, Aurea K; Rangel-Hernández, Jorge; Morales-Sánchez, Eduardo; Loarca-Piña, Guadalupe; Gaytán-Martínez, Marcela.
Afiliação
  • Ramírez-Jiménez AK; Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico.
  • Rangel-Hernández J; Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico.
  • Morales-Sánchez E; Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico. Electronic address: emoraless@ipn.mx.
  • Loarca-Piña G; Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico. Electronic address: loarca@uaq.mx.
  • Gaytán-Martínez M; Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico. Electronic address: marcelagaytanm@yahoo.com.mx.
Food Chem ; 276: 57-62, 2019 Mar 15.
Article em En | MEDLINE | ID: mdl-30409634
We studied the changes in the phytochemicals profile of two instant corn flours produced by different process: traditional nixtamalization process (TN) and by ohmic heating process (OH). The highest total phenolics content was found in the OH flours (OHF), which showed predominance of bound phenolics and free flavonoids compared with the TN flours (TNF). Ferulic acid measured by HPLC-DAD was the most abundant compound in its bound form in the OHF, but decreased by 57% in TNF. The insoluble fiber content was preserved by the OHF (17.49%) and the soluble fiber increased ∼65% compared with TNF. These data suggest that instant corn flours processed by OH preserves the phenolic profile and antioxidant profile similarly than flours processed by TN; furthermore, water waste was reduced significantly, and no effluents were produced in the ohmic heating process.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Zea mays / Compostos Fitoquímicos / Farinha / Manipulação de Alimentos / Temperatura Alta Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: México País de publicação: Reino Unido
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Zea mays / Compostos Fitoquímicos / Farinha / Manipulação de Alimentos / Temperatura Alta Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: México País de publicação: Reino Unido