Plant Foods Hum Nutr (2012) 67:178–185 DOI 10.1007/s11130-012-0288-y
ORIGINAL PAPER
Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize Jesús Aguayo-Rojas & Saraid Mora-Rochín & Edith O. Cuevas-Rodríguez & Sergio O. Serna-Saldivar & Janet A. Gutierrez-Uribe & Cuauhtémoc Reyes-Moreno & Jorge Milán-Carrillo Published online: 6 May 2012 # Springer Science+Business Media, Inc. 2012
Abstract The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p
