Nixtamalised flour and tortillas from transgenic maize (Zea mays L.) expressing amarantin: Technological and nutritional properties
2008; Elsevier BV; Volume: 114; Issue: 1 Linguagem: Inglês
10.1016/j.foodchem.2008.09.017
ISSN1873-7072
AutoresAna Edith Ayala-Rodríguez, Roberto Gutiérrez‐Dorado, Jorge Milán‐Carrillo, Saraid Mora‐Rochín, José A. López‐Valenzuela, Ángel Valdéz-Ortiz, Octavio Paredes‐López, Cuauhtémoc Reyes‐Moreno,
Tópico(s)Agricultural and Food Sciences
ResumoNixtamalised flour from transgenic maize (genetically modified maize with the cDNA of amarantin) and its tortillas were evaluated for some technological and nutritional properties and compared to the commercial brand MASECA™. Nixtamalised transgenic maize flour (NTMF) showed higher protein content, total colour difference, pH, water solubility index, essential amino acids content and lower Hunter “L” value, water absorption index, resistant starch and retrograded resistant starch than MASECA™ flour. Tortillas from NTMF had higher protein content (12.64% vs 8.93%, db), essential amino acids content and calculated protein efficiency ratio (C-PER; 2.05 vs 1.04) than tortillas from MASECA™. Tortillas from both nixtamalised transgenic maize and MASECA™ flours showed similar sensory properties (puffing and acceptability). The use of transgenic maize for flour and tortilla preparation may have a positive impact on the nutritional status of people from countries where maize is the basic staple food.
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