DisplayTitle

Effects of Lime-Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize

¹Centro de Biotecnología-FEMSA, Escuela de Biotecnología y Alimentos, Tecnologico de Monterrey, Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, NL, C.P. 64849, México. ²Corresponding author. Phone: +52 81 83284322. Fax: +52 81 8328 4262. E-mail: sserna@itesm.mx

Yellow and white maize kernels, masas, tortillas, and nejayote solids were analyzed in terms of lutein, zeaxanthin, cryptoxanthin, β-carotene, and lipophilic antioxidant (AOX) capacity. The germplasm analyzed included two normal yellow maize, two high-carotenoid genotypes, and one white for comparison purposes. In general, the yellow maize required 34% more lime-cooking time compared with the white counterpart. Lime-cooking significantly changed the extractability of carotenoids in masa and tortillas. No carotenoids were detected in the steepwater or nejayote. The lipophilic AOX activity increased 280-fold from kernel to masa, but only 70% was retained in the baked tortillas. When masa was baked into tortillas, less than 10% of the carotenoids were retained because of the high temperatures used during baking. Interestingly, tortillas made with the maize kernels with the highest carotenoid content did not have the highest amount of these phytochemicals. Therefore, maize varieties should be evaluated based on the carotenoid content in finished food products instead of the amounts originally found in raw kernels.