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Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
Alfonso Topete-Betancourt,Juan de Dios Figueroa Ca´rdenas,Adriana Lizbeth Rodrı´guez-Lino,Elvira Rı´os-Leal,Eduardo Morales-Sa´nchez,He´ctor Eduardo Martı´nez-Flores 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4
Acrylamide can be generated from food componentsduring tortilla chips frying. Thus, the aim of thisresearch was to study different nixtamalization processesas traditional (TNP) with lime [Ca(OH)2], ecological(ENP) with CaCO3, classic nixtamalization (CNP) thatuses wood ash and extrusion (EXT) with no Ca?2 sourceon mitigating the acrylamide formation in deep-fat fryingtortilla chips. Acrylamide quantification was done throughHPLC–UV. Lower acrylamide content in tortilla chips wasfor CNP with 46.3 lg/kg, followed by TNP with 55.0 lg/kg, ENP with 694.6 lg/kg and EXP with 1443.4 lg/kg. Differences in acrylamide values among samples can berelated to effect of cations (Ca2?, Mg2?, Fe2?, Zn2?, Na?and K?) present in wood ashes, lime and salts used as rawmaterials. Correlation of (r = 0.85; p\0.0005) wasobserved in color of tortilla chips, moisture, texture, blisters,and oil with acrylamide. Nixtamalization process is aneffective and inexpensive strategy for acrylamidemitigation.