title: Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.).
abstract: Provitamin A (proVA) enhanced maize was developed to help alleviate vitamin A deficiency in maize-consuming populations. Nixtamalization (lime-cooking process) is the most commonly used maize-preparation method in Mexico and Central America. In this study, the effect of traditional nixtamalization (TN) and nixtamalized extrusion (NE) on proVA retention was evaluated. Kernel conversion to TN dough led to high proVA apparent retention (>100%), while kernel conversion to NE flour led to lower retention (85%). However, TN tortilla proVA carotenoid concentration was similar to the kernels' original concentration and slightly higher in NE tortillas. Genotypic variation has a strong effect on proVA retention in TN dough and NE flour, but no such variation in proVA retention was observed in tortillas. Tortillas prepared with proVA-enhanced maize, using either TN or NE, are a good source of proVA carotenoids. Also, dough made using TN and proVA-enhanced maize is a high proVA-content ingredient for other food products.
authors.affiliation: Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico.|Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Kilometer 45 Carretera Mexico-Veracruz, El Batan, Texcoco, CP 56237, Estado de México, Mexico.
authors.forename: Aldo
authors.initials: A
authors.lastname: Rosales
authors.affiliation: Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico.
authors.forename: Edith
authors.initials: E
authors.lastname: Agama-Acevedo
authors.affiliation: Centro de Desarrollo de Productos Bióticos del Instituto Politécnico Nacional , Kilometer 8.5 Carretera Yautepec-Jojutla, Colonia San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos, Mexico.
authors.forename: Luis
authors.initials: L
authors.lastname: Arturo Bello-Pérez
authors.affiliation: Programa Regional del Noroeste para el Doctorado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa , Culiacán, Sinaloa 80010, Mexico.
authors.forename: Roberto
authors.initials: R
authors.lastname: Gutiérrez-Dorado
authors.affiliation: Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Kilometer 45 Carretera Mexico-Veracruz, El Batan, Texcoco, CP 56237, Estado de México, Mexico.
authors.forename: Natalia
authors.initials: N
authors.lastname: Palacios-Rojas
mesh_terms: D001939:Bread / Q000032:analysis; D002338:Carotenoids / Q000032:analysis / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005527:Food, Fortified; D005838:Genotype; D006801:Humans; D008800:Mexico; D000072664:Provitamins / Q000737:chemistry; D014801:Vitamin A / Q000032:analysis; D003313:Zea mays / Q000737:chemistry* / Q000235:genetics
chemical_list: D000072664:Provitamins; D014801:Vitamin A; D002338:Carotenoids
keywords: biofortification; lime-cooking; provitamin A retention; tortillas