Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder
2013; Elsevier BV; Volume: 58; Issue: 3 Linguagem: Inglês
10.1016/j.jcs.2013.09.008
ISSN1095-9963
AutoresCuauhtémoc Reyes‐Moreno, Ana Edith Ayala-Rodríguez, Jorge Milán‐Carrillo, Saraid Mora‐Rochín, José A. López‐Valenzuela, Ángel Valdéz-Ortiz, Octavio Paredes‐López, Roberto Gutiérrez‐Dorado,
Tópico(s)Agricultural and Food Sciences
ResumoThe potential use of quality protein transgenic maize (genetically modified maize with the cDNA of amarantin) for preparation of flour and tortillas through an extrusion lime cooking process was investigated. Tortillas from extruded transgenic maize flour had similar physicochemical and sensory properties than those from the commercial brand MASECA™; however, the former had the highest (P < 0.05) protein content (12.91 vs 8.93%, db), essential amino acids content, calculated protein efficiency ratio (C-PER; 2.27 vs 0.90) and protein digestibility corrected amino acid score (PDCAAS; 55.54 vs 30.18%) and therefore they were nutritionally better. The use of transgenic maize for flour and tortilla preparation through an extrusion lime cooking process may have a positive impact on the nutritional status of people from countries where maize is the basic staple food. It also represents an alternative process to nixtamalization that requires little energy and water, it does not generate wastewater, and all components of the maize kernel are retained.
Referência(s)