Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas-FCQB, Universidad Autónoma de Sinaloa-UAS, Boulevard de las Américas, S/N Culiacán, Sinaloa, CP 80000, México.
Plant Foods Hum Nutr. 2012 Jun;67(2):178-85. doi: 10.1007/s11130-012-0288-y.
The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p < 0.05) in total phenolics and antioxidant capacity when compared to raw kernels. Most of the total phenols assayed in raw grains (76.1-84.4 %) were bound. Tortillas from extruded maize flours retained 76.4-87.5 % of total phenolics originally found in raw grains. The BM had the highest anthocyanin content (27.52 mg cyanidin 3-glucoside/100 g DW). The WM, YM, RM and NWM contained 3.3, 3.4, 2.9, and 2.2 %, respectively, of the amount of anthocyanins found in BM. The BM lost 53.5 % of total anthocyanins when processed into extruded tortillas. Approximately 64.7 to 74.5 % of bound phytochemicals from raw kernels were the primary contributors to the ORAC values. Extruded tortillas retained amongst 87.2 to 90.7 % of total hydrophilic antioxidant activity when compared to raw kernels. Compared to the data reported by other authors using the conventional process, the lime-cooking extrusion process allowed the retention of more phenolics and antioxidant compounds in all tortillas.
石灰蒸煮挤压是一种制造预糊化玉米粉的替代技术，具有节能和零排放的优点。研究了四种不同类型的全色素墨西哥玉米（白玉米（WM）、黄玉米（YM）、红玉米（RM）和蓝玉米（BM））加工成玉米饼后其植物化学特征（总酚、花青素）和抗氧化活性。与原玉米粒相比，石灰蒸煮挤压过程显著降低了（p<0.05）总酚和抗氧化能力。原谷物中测定的大部分总酚（76.1-84.4%）为结合态。挤压玉米粉制成的玉米饼保留了原谷物中总酚含量的 76.4-87.5%。BM 的花青素含量最高（27.52 mg 矢车菊素 3-葡萄糖苷/100 g DW）。WM、YM、RM 和 NWM 中分别含有 BM 中花青素含量的 3.3%、3.4%、2.9%和 2.2%。当 BM 加工成挤压玉米饼时，总花青素损失了 53.5%。原玉米粒中约 64.7%至 74.5%的结合型植物化学物质是 ORAC 值的主要贡献者。与原玉米粒相比，挤压玉米饼保留了 87.2%至 90.7%的总亲水性抗氧化活性。与其他作者使用传统工艺报道的数据相比，石灰蒸煮挤压工艺在所有玉米饼中保留了更多的酚类和抗氧化化合物。
