Bressani R, Breuner M, Angel Ortiz M
Instituto de Nutrición de Centro América y Panamá, (INCAP), Guatemals.
Arch Latinoam Nutr. 1989 Sep;39(3):382-91.
The present study was carried out to complete available information on the nutrient contents of corn tortilla particularly mineral elements and acid and neutro-detergent fiber. Results indicated that the tortilla weight should be considered in dietary surveys. Protein and ash contents are slightly higher in tortillas than in maize, in the first case due to carbohydrate losses that occur during the process, and in the case of ash, due to the lime used during the cooking process. The process also induces changes in the acid- and neutro-detergent fiber in maize. Similar yields related to the decrease of neutro-detergent and the increase of acid-detergent fiber were found in both products. The cell walls content decreases in the tortilla, with an increase in cellular content. With respect to minerals, an increase in calcium content was found, giving a better Ca:P balance, as well as increases in Fe, Cu and Zn.
本研究旨在完善有关玉米饼营养成分的现有信息，特别是矿物质元素以及酸性和中性洗涤纤维。结果表明，在膳食调查中应考虑玉米饼的重量。玉米饼中的蛋白质和灰分含量略高于玉米，前者是由于加工过程中碳水化合物的损失，后者是由于烹饪过程中使用了石灰。该过程还会引起玉米中酸性和中性洗涤纤维的变化。两种产品中与中性洗涤纤维减少和酸性洗涤纤维增加相关的产量相似。玉米饼中的细胞壁含量减少，细胞内容物增加。关于矿物质，发现钙含量增加，钙磷平衡更佳，铁、铜和锌含量也增加。
