Nutrient addition to corn masa flour: Effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas

Food and Nutrition Bulletin

Volumn 26, Issue 3, 2005, Pages 266-272

  Rosado, Jorge L ^a   Cassís, Lorena ^b   Solano, Lourdes ^b   Duarte Vázquez, Miguel A ^c  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b INSTITUTO NACIONAL DE CIENCIAS MÉDICAS Y NUTRICIÓN SALVADOR ZUBIRÁN   (Mexico)

^c Nucitec SA de CV   (Mexico)

Author keywords

Corn flour; Corn tortillas; Micronutrient fortification; Micronutrient stability; Sensorial stability

Indexed keywords

FOOD SUPPLEMENTATION; NUTRITIONAL STATUS; TASTE;

MEXICO [NORTH AMERICA]; NORTH AMERICA; WESTERN HEMISPHERE; WORLD;

TETRAGASTRIS BALSAMIFERA; ZEA MAYS;

EID: 26044480321     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482650502600303     Document Type: Article

References (29)

1. Whittaker P. Iron and zinc interactions in humans. Am J Clin Nutr 1998;68(2 Suppl): 442S-446S.
2. Rivera J, González-Cossio T, Flores M, Romero M, Rivera M, Téllez-Rojo MM, Rosado JL, Brown K. Multiple micronutrient supplementation increases the growth of Mexican infants. Am J Clin Nutr 2001;74:657-63.
3. Black MM, Baqui AH, Zaman K, Persson LA, El Arifen S, Le K, McNary SW, Parveen M, Hamadani JD, Black R. Iron and zinc supplementation promote motor development and exploratory behavior among Bangladesh infants. Am J Clin Nutr 2004;80:903-10.
4. Layrisse M, Chaves JF, Mendez-Castellano H, Bosch V, Tropper E, Bastardo B, González E. Early response to the effect of iron fortification in the Venezuelan population. Am J Clin Nutr 1996;64:903-7.
5. Zlotkin S, Arthur P, Schauer C, Antwi KY, Yeung G. Piekarz A. Home-fortification with iron and zinc sprinkles or iron sprinkles alone successfully treats anemia in infants and young children. J Nutr 2003;133:1075-80.
6. Latham MC, Ash D, Ndossi G, Mehansho H, Tatala S. Micronutrient dietary supplements - A new forth approach. Arch Latinoam Nutr 2001;51:37-41.
7. Lofti M, Mannar MGV, Merx RJHM, Naber-van den Heuvel P. Micronutrient Fortification of Foods. Current Practices, Research and Opportunities. Ontario, Canada: The Micronutrient Initiative, c/o International Research Centre (IDRC)/International Agriculture Centre (IAC), 1996.
8. Poleti S, Wilhem G, Sautter C. The nutritional fortification of cereals. Curr Opin Biotech 2004;15:162-5.
9. Rosado JL, Camacho-Solís R, Bourges H. Adición de vitaminas y minerales a harinas de maíz y de trigo en México. Salud Pública de México 1999;41:130-7.
10. AOAC. Official Methods of Analysis, 15th ed. Arlington, Va, USA: Association of Official Analytical Chemists, 1995.
11. AOAC. Official Methods of Analysis, 16th ed. Arlington, Va, USA: Association of Official Analytical Chemists, 1998.
12. AOCS. American Oil Chemist's Society Official Methods. Champaign, III, USA: American Oil Chemist's Society,1988.
13. AMPH. Compendium of Methods for the Microbiological Examination of Foods. Washington, DC: American Public Health Association, 1992
14. Carpenter RP, Lyon DH, Hasdell TA. Guidelines for Sensory Analysis in Food Product Development and Quality Control. Frederick, Md, USA: Aspen Publishers, 2000.
15. Carrillo-Pérez E, Serna-Saldivar SO, Rourk-Sánchez O. Effect of storage conditions and packaging materials on the physico-chemical, microbiological and sensory properties of corn dry masa flour. J Food Proc Preserv 1989; 13:335-53.
16. Serna-Saldivar SO, Gomez MH, Rooney LW. The chemistry, technology and nutritional value of alkaline-cooked corn products. In: Pomeranz YD, ed. Advances in Cereal Science and Technology. St Paul, Minn, USA: American Association of Cereal Chemists, 1990.
17. Beuchat LR. Microbial stability as affected by water activity. Cereal Foods World 1981;26:345-349.
18. Gregory JF. Vitamins. In: Fennema OR, ed. Food Chemistry. New York: Dekker, 1996.
19. Frankel EN. Lipid oxidation. Prog Lipid Res 1980;19:1-22.
20. Galliard T. Rancidity in cereal products. In: Allen JC, Hamilton RJ, eds. Rancidity in Foods, 2nd ed. New York. Elsevier Science Publishing Co, 1989.
21. St Angelo AJ. Lipid oxidation in foods. Crit Rev Food Sci Nutr 1996;36:175-224.
22. Montero CG, Vilchez T, Cantabrana F, Atienza M. Thiamine stability in parenteral nutrition. Nutr Hosp 1990; 5:32-35.
23. Baumgartner TG, Henderson GN, Fox J, Gondi U. Stability of ranitidine and thiamine in parenteral nutrition solutions. Nutrition 1997; 13:547-553.
24. Frias J, Vidal-Valverde C. Stability of thiamin and vitamins E and A during storage of enteral feeding formula. J Agric Food Chem 2001;49:2313-7.
25. Rubin SH, Emodi A, Scialpi L. Micronutrient addition to cereal grain products. Cereal Chem 1977;54:895-903.
26. Chen Z, Oldewage-Theron W. Food fortification to prevent and control iron deficiency. Afr J Food Nutr Sci; 2002;2:1-13.
27. Ranhotra GS, Loewe LJ, Puyat LB. Bioavailability and functionality (breadmaking) of zinc in various organic and inorganic sources. Cereal Chem 1977;54:496-502.
28. National Academy of Sciences. Poundage and technical effects update of substances added to food. Springfield, Va, USA: Department of Commerce: National Technical Information Service, 1989.
29. Paredes-López O, Mora-Escobedo E. Influence of storage on the quality of maize meal for tortilla making. J Food Technol 1983;18:53-60.