Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico.
Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico.
Food Chem. 2019 Mar 15;276:57-62. doi: 10.1016/j.foodchem.2018.09.166. Epub 2018 Sep 28.
We studied the changes in the phytochemicals profile of two instant corn flours produced by different process: traditional nixtamalization process (TN) and by ohmic heating process (OH). The highest total phenolics content was found in the OH flours (OHF), which showed predominance of bound phenolics and free flavonoids compared with the TN flours (TNF). Ferulic acid measured by HPLC-DAD was the most abundant compound in its bound form in the OHF, but decreased by 57% in TNF. The insoluble fiber content was preserved by the OHF (17.49%) and the soluble fiber increased ∼65% compared with TNF. These data suggest that instant corn flours processed by OH preserves the phenolic profile and antioxidant profile similarly than flours processed by TN; furthermore, water waste was reduced significantly, and no effluents were produced in the ohmic heating process.
我们研究了两种不同加工工艺（传统的蒸煮法和欧姆加热法）生产的速食玉米粉中植物化学物质谱的变化。OH 法生产的速食玉米粉（OHF）中的总酚含量最高，与 TN 法生产的速食玉米粉（TNF）相比，OHF 中结合态酚和游离类黄酮含量较高。HPLC-DAD 法测定的阿魏酸是 OHF 中结合态含量最丰富的化合物，但在 TNF 中减少了 57%。OHF 保留了不溶性膳食纤维（17.49%），可溶性膳食纤维比 TNF 增加了约 65%。这些数据表明，与 TN 法加工的玉米粉相比，OH 法加工的速食玉米粉能更好地保留玉米粉中的酚类物质和抗氧化特性；此外，OH 法显著减少了用水量，且在欧姆加热过程中没有产生废水。
