Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours

Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours

This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH)2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalize...

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Bibliographic Details
Main Authors: Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos, Fernando Martínez-Bustos, Carmen Oralia Meléndez-Pizarro, Martha Graciela Ruiz-Gutiérrez
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014-03-01
Series:Food Science and Technology
Subjects:
calcium lactate
calcium hydroxide
anthocyanins
antioxidant activity
polyphenols
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100021&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100021&lng=en&tlng=en

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