Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder

The potential use of quality protein transgenic maize (genetically modified maize with the cDNA of amarantin) for preparation of flour and tortillas through an extrusion lime cooking process was investigated. Tortillas from extruded transgenic maize flour had similar physicochemical and sensory prop...

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Bibliographic Details
Published in:Journal of cereal science 2013-11, Vol.58 (3), p.465-471
Main Authors: Reyes-Moreno, Cuauhtémoc, Ayala-Rodríguez, Ana E., Milán-Carrillo, Jorge, Mora-Rochín, Saraid, López-Valenzuela, José A., Valdez-Ortiz, Angel, Paredes-López, Octavio, Gutiérrez-Dorado, Roberto
Format: Article
Language:English
Subjects:
Amarantin
complementary DNA
cooking
corn
corn flour
digestible protein
energy
essential amino acids
Extruded flour
extrusion
genetically modified organisms
Lime-cooking
nixtamalization
nutritional status
people
protein content
protein efficiency ratio
seeds
sensory properties
thermoplastics
Tortillas
Transgenic maize
wastewater
Zea mays
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Summary:The potential use of quality protein transgenic maize (genetically modified maize with the cDNA of amarantin) for preparation of flour and tortillas through an extrusion lime cooking process was investigated. Tortillas from extruded transgenic maize flour had similar physicochemical and sensory properties than those from the commercial brand MASECA™; however, the former had the highest (P 
ISSN:0733-5210
1095-9963
DOI:10.1016/j.jcs.2013.09.008