BookSCO_85011384993

abstract

• © 2015 AACC International, Inc. Published by Elsevier Inc. All rights reserved. The nixtamalization process significantly affects the nutritional profile of tortillas and related foods. Tortillas are considered an excellent source of energy due to their high starch content and bioavailability of calcium, and they recently have also gained popularity because they are an excellent choice for people with celiac disease. However, the tortilla lacks good-quality protein and adequate levels of key micronutrients such as iron, zinc, and vitamins A, D, E, and B12. The consumption of tortillas without the supplementation of high-quality protein foods can lead to Kwashiorkor in infants. This is due to the lack of two essential amino acids: lysine and tryptophan. Thus, tortillas are often supplemented with legumes or animal products as the best alternative to alleviate protein malnutrition. Tortillas are also the ideal vehicle for the incorporation of micronutrients such as Fe, Zn, B-vitamins, and vitamin A, which are lacking in diets of inhabitants of developing countries. These micronutrients plus the enhanced protein quality allows the proper physiological and cognitive development of babies during pregnancy and infants during the first critical years of their life. Regular corn and tortillas chips contain at least twice as many calories because of the oil uptake during frying and because these snacks are practically devoid of moisture. In addition they contain high levels of sodium.Wheat flour tortillas are considered an excellent source of calories due to their high starch and fat contents. The major drawback of flour tortillas is their high fat content and the fact that most contain significant levels of trans fats high in saturated fatty acids. Most flour tortillas are produced from refined flours enriched with Fe, Zn, and vitamins B1, B2, niacin, B6, and folic acid. Whole-wheat or whole-grain flour tortillas contain fewer calories and higher levels of dietary fiber and phytochemicals that benefit human health. Flour tortillas also lack good-quality protein due to the lack of lysine. Thus, wheat flour tortillas are typically supplemented with legumes or animal products such as dry milk to upgrade protein quality.