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Folate Stability In Fortified Corn Masa Flour, Tortillas, And Tortilla Chips, Renee Phillips
Folate Stability In Fortified Corn Masa Flour, Tortillas, And Tortilla Chips, Renee Phillips
Theses and Dissertations
Neural tube defects (NTDs) occur at higher rates in Hispanic populations in the USA. Such populations would benefit from folic acid fortification of corn masa flour (CMF). This study evaluated folate stability in fortified CMFs and products made from the flours, tortillas and tortilla chips. There was no significant loss of folate during the six-month shelf-life of fortified tortilla CMF and tortilla chip CMF. There was a 13% loss (P < 0.05) of folate during tortilla baking and no loss during tortilla chip frying. Both tortillas and tortilla chips showed significant folate losses over the two-month shelf-life for these products, with a 17% loss in fortified tortillas and 9% loss in tortilla chips. Folate in fortified CMFs, tortillas and tortilla chips is relatively stable and comparable to the stability of folate in wheat flour and breads.
Microflora Of Traditional Mexican Corn Masa And Its Effect On Folic Acid Degradation, Stephen J. Adolphson
Microflora Of Traditional Mexican Corn Masa And Its Effect On Folic Acid Degradation, Stephen J. Adolphson
Theses and Dissertations
Many Mexican women consume inadequate amounts of folic acid. Fortification of the corn tortilla could be an effective way to help increase the folic acid levels among the Mexican population. Previous studies have shown significant folic acid losses in fortified tortilla dough (masa) as it is held before baking. This loss in folic acid could be due to degradation by lactic acid bacteria naturally present in the masa. The microflora of traditionally made nixtamalized corn masa from six tortilla mills in Guadalajara, Mexico were isolated and characterized, and their effect on folic acid content was evaluated. Isolated bacteria were identified …