Gómez Aldapa C A, Martínez Bustos F, Figueroa Cárdenas J D, Ordorica Falomir C A, González Hernández J
Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa.
Arch Latinoam Nutr. 1996 Dec;46(4):315-9.
Chemical changes of some nutritional components (protein, total dietary fiber, vitamins, lysine, tryptophan, ether extract and fatty acids) of tortillas made from instant whole corn flour prepared by extrusion process (CINVESTAV process) were evaluated. The tortillas prepared by extrusion process were compared with tortillas made by traditional process and raw corn. The protein content of tortillas from both processes were statistically similar to those of the raw corn, although the traditional tortillas showed the lowest actual values. Tortillas from traditional process contained the lowest amount of total dietary fiber and available lysine. The loss of protein, crude fiber, total dietary fiber, available lysine, tryptophan, and vitamin contents during traditional tortillas process, was attributable to the partial loss of pericarp, aleurone and germ tissue during the process. Tortillas prepared by both processes showed loss of vitamins. The thermal treatment in both processes (traditional and extrusion) decreased the ether extract and fatty acids contents. Tortillas prepared by extrusion process showed better nutritional characteristics than traditional tortillas prepared by nixtamalization process.
对采用挤压工艺（CINVESTAV工艺）制备的速溶全玉米粉制作的玉米饼中一些营养成分（蛋白质、总膳食纤维、维生素、赖氨酸、色氨酸、乙醚提取物和脂肪酸）的化学变化进行了评估。将挤压工艺制备的玉米饼与传统工艺制作的玉米饼以及生玉米进行了比较。两种工艺制作的玉米饼的蛋白质含量与生玉米的蛋白质含量在统计学上相似，不过传统玉米饼的实际值最低。传统工艺制作的玉米饼中总膳食纤维和可利用赖氨酸的含量最低。传统玉米饼制作过程中蛋白质、粗纤维、总膳食纤维、可利用赖氨酸、色氨酸和维生素含量的损失，归因于该过程中果皮、糊粉层和胚组织的部分损失。两种工艺制备的玉米饼都出现了维生素损失。两种工艺（传统工艺和挤压工艺）中的热处理都降低了乙醚提取物和脂肪酸的含量。挤压工艺制备的玉米饼比通过碱煮工艺制备的传统玉米饼具有更好的营养特性。
