Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran

作者：Estrellita Buitimea Cantua Nydia; Isabel Torres Chavez Patricia; Ramirez Wong Benjamin^*; Othon Serna Saldivar Sergio; Rouzaud Sandez Ofelia; Carina Rosas Burgos Ema; Carlos Platt Lucero Luis; Guadalupe Salazar Garcia Maria

来源：Cereal Chemistry, 2017, 94(2): 277-283.

DOI：10.1094/CCHEM-04-16-0115-R

Sorghum bran (SB) is a good source of phenolic compounds with high antioxidant capacity that increases the antioxidant activity (AOX) of tortillas prepared with extruded nixtamalized corn flour. The objective of this research was to study the effects of bran addition (0, 5, or 10%) before (ENBESB) or after (ENAFSB) extrusion, in the features and composition of baked tortillas in terms of total phenolic compounds (TPC), AOX, color (L, a, b, hue, chroma, and E value), and tortilla firmness. It was possible to retain more than 81.8 and 89.9% of TPC and AOX, respectively, in ENBESB-10% flour. Tortillas prepared with ENAFSB-10% flour retained more than 92 and 76% of TPC and AOX, respectively, compared with ENBESB. However, tortillas elaborated with ENAFSB flour showed a higher firmness and lower flexibility than counterparts produced from ENBESB. The use of extrusion to produce nixtamalized corn flours and the strategy of adding the SB to the corn meal before extrusion were essential to retain TPC and AOX and, additionally, to enhance texture of tortillas.

• 出版日期2017-4