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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(4): 975-982
Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
Alfonso Topete-Betancourt1 • Juan de Dios Figueroa Ca ´rdenas1 • Adriana Lizbeth Rodrı ´guez-Lino2 • Elvira Rı ´os-Leal3 • Eduardo Morales-Sa ´nchez4 • He ´ctor Eduardo Martı ´nez-Flores5
1 Cinvestav Unidad-Querétaro, Libramiento Norponiente 2000. Real de Juriquilla, Querétaro, QRO 76230, Mexico 2 Biotecnología, Universidad Tecnológica de Morelia, Pino Suárez 750, Cd. Industrial, Morelia, MICH 58200, Mexico 3 Departamento de Biotecnología y Bioingeniería, CINVESTAV-IPN, Av. IPN 2508, San Pedro, Zacatenco, Mexico City 07360, Mexico 4 CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col Colinas del Cimatario, Querétaro, QRO 76090, Mexico 5 Facultad de Quı ´mico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173, Col. Matamoros, Morelia, MICH, Mexico
ABSTRACT
Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca+2 source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC–UV. Lower acrylamide content in tortilla chips was for CNP with 46.3 μg/kg, followed by TNP with 55.0 μg/ kg, ENP with 694.6 μg/kg and EXP with 1443.4 μg/kg. Differences in acrylamide values among samples can be related to effect of cations (Ca2+, Mg2+, Fe2+, Zn2+, Na+ and K+) present in wood ashes, lime and salts used as raw materials. Correlation of (r = 0.85; p<0.0005) was observed in color of tortilla chips, moisture, texture, blisters, and oil with acrylamide. Nixtamalization process is an effective and inexpensive strategy for acrylamide mitigation.
KEYWORD
Acrylamide, Nixtamalization, Tortilla chips, Mono- and di-cations
Food Science and Biotechnology 2019 ; 28(4): 975-982
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