Nutritional composition of corn and flour tortillas
1984
Saldana, Guadalupe | Brown, Harold E.
Analyses of tortillas made from corn and flour by 5 local tortilla factories over a 6-week period revealed the corn-based tortillas to be slightly lower than white enriched bread in protein and 3 vitamins (thiamin, riboflavin, and niacin). When the corn masa was reduced in pH to 7.3 or less, vitamin retentions improved. Enriched wheat flour tortillas, on the other hand, had similar nutrient levels to white enriched bread. Inter-factory differences were noted for nutrient levels in both types of tortillas (especially for the vitamin and mineral contents), presumably due to the use of different formulation methods. (wz)
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