Fiber of the maize tortilla
1979
Reinhold, John G. | Garcia, J. Salvador
Tortillas constitute up to 40% of the Mexican food intake, and their consumption of vegetables and fruit is low. To measure the fiber content of maize tortillas and masa, the lime-treated dough from which tortillas are made, samples were air dried and then ground to a fine powder. The powder was treated with reagents to test for neutral and acid detergent fiber. Both neutral and acid detergent fiber were significantly higher in tortilla than in masa. The gain in fiber by tortillas during baking is caused by formation of browning reaction (Maillard) products resistant to the detergent-containing fiber reagents. A chart shows the fiber content of the maize tortilla and its masa.
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