传统的尼克斯塔米拉松饼的间接加固,使用尼克斯塔米拉玉米面粉
María Guadalupe Nieves-Hernandez1, Brenda Lizbeth Correa-Piña1, Oscar Garcia-Chavero2
1Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro C.P. 76010, Querétaro, Mexico.
Foods (Basel, Switzerland)
|January 8, 2025
概括
强化玉米面托蒂拉 (NCCF-T) 提供显著的微量营养素益处,包括铁和. 将NCCF-T与传统的马萨 (NM) 结合起来,可以有效地应对墨西哥人口的缺陷.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 公共卫生 营养 公共卫生 营养
背景情况:
- 调查使用尼克斯塔玛化商用玉米面粉 (NCC-F) 间接强化墨西哥火.
- NCC-F被强化了必需的微量营养素,如 (Zn),铁 (Fe),维生素和叶酸.
- 专注于提升墨西哥饮食中一个主食的营养特征.
研究的目的:
- 评估使用NCC-F和传统的nixtamalized masa (NM) 制作的火的营养成分.
- 为了确定这些强化火对关键矿物质和维生素的建议饮食摄入量 (RDI) 的贡献.
- 评估强化tortilla在解决墨西哥微量营养素缺乏问题的潜力.
主要方法:
- 分析化学近距离值 (CPV),灰含量和矿物成分 (诱导合等离子体).
- 在体外蛋白质消化率 (PD) 和蛋白质消化率纠正的氨基酸评分 (PDCAAS) 的确定.
- 在各种tortilla配方 (NC-T,NCCF-T和NM:NCC-F混合物) 中总粉和耐性粉 (RS) 的量化.
主要成果:
- 在NCCF-T和NC-T之间,CPV和RS含量没有显著差异.
- 与NC-T相比,NCCF-T显示了更高的Fe,K,Zn,叶酸,PD和PDCAAS.
- 使用50:50 NM:NCC-F混合物的火为Ca,Mg,Fe,Zn和叶酸提供了相当大的RDI百分比.
结论:
- NCCF-T对铁,,和叶酸的研发和开发日用量有显著的贡献.
- 传统的nixtamalized玉米火 (NC-T) 的含量更高.
- 混合tortilla (NCC-F和NM) 提供了一种可行的策略,以打击墨西哥的微量营养素缺乏.
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