Related Experiment Video
Updated: Sep 24, 2025
05:55
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
7.1K
Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels
Daniela Guardado-Félix1,2, Esther Pérez-Carrillo1, Erick Heredia-Olea1
1Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México.
Summary
Selenium enrichment of corn through germination and lime-cooking significantly enhances tortilla nutritional value and sensory appeal. This process offers a novel method for producing healthier, selenium-fortified tortillas.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Agricultural Science
Background:
- Corn is a staple food, but its nutritional profile can be enhanced.
- Selenium (Se) is an essential trace element with antioxidant properties.
- Traditional tortilla production involves lime-cooking, affecting nutrient content and digestibility.
Purpose of the Study:
- To investigate the effect of selenium enrichment on corn properties.
- To optimize the process for producing selenium-fortified tortillas.
- To evaluate the impact of selenium on tortilla quality and consumer acceptance.
Main Methods:
- Corn kernels were treated with varying concentrations of sodium selenite (Na2SeO3) and germinated for different durations.
- Germinated kernels underwent lime-cooking for pilot plant tortilla production.
- Dough and tortillas were analyzed for total selenium, starch, protein, in vitro digestibility, texture, color, and sensory attributes.
Main Results:
- Germination significantly reduced lime-cooking time, from 39.15 min for whole corn to 2.80 min for 3-day germinated kernels.
- Selenium content in tortillas increased approximately eight-fold with 2-day germination and 24 mg Na2SeO3/L treatment.
- Optimal Se-enrichment (2-day germination, 12 mg Na2SeO3/L) yielded tortillas with high general acceptability, texture, and flavor, alongside increased alpha-amylase activity and reduced starch viscosity.
Conclusions:
- Selenium enrichment via germination and lime-cooking is a viable method to enhance tortilla nutritional value.
- Optimized Se-fortification improves tortilla processing efficiency and sensory characteristics.
- This approach presents a promising strategy for developing functional foods with improved health benefits.
