Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours
2014
Sánchez-Madrigal, Miguel Ángel(Universidad Autónoma de Chihuahua - UACH Facultad de Ciencias Químicas) | Quintero-Ramos, Armando(Universidad Autónoma de Chihuahua - UACH Facultad de Ciencias Químicas) | Martínez-Bustos, Fernando(IPN Centro de Investigación y de Estudios Avanzados) | Meléndez-Pizarro, Carmen Oralia(Universidad Autónoma de Chihuahua - UACH Facultad de Ciencias Químicas) | Ruiz-Gutiérrez, Martha Graciela(Universidad Autónoma de Chihuahua - UACH Facultad de Ciencias Químicas)
This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH)2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH)2; 2.95% C6H10O6Ca] using the frying process. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. The color of tortilla chips from extruded flours (TCEF) showed high values of the parameters a* and b* indicating a reduction in the blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours (TCNF), which tended to be more blue. The TCEF retained 15% anthocyanins, 34% phenolics, and 54% antioxidant activity. Pearson's correlation analysis indicated that anthocyanins and phenolics correlated significantly with antioxidant activity and color. TCEF with both calcium sources showed higher fracturability compared with that of TCNF. Oil absorption showed an opposite effect, with lower oil content in TCEF. Nixtamalization and extrusion with C6H10O6Ca resulted in flours and TC high in anthocyanins and antioxidant activity, representing an alternative production process for corn snack high in antioxidants.
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