EventsThe 2nd International Electronic Conference on Biomolecules
Event submissions
Published
with-doi10.3390/IECBM2022-13360 (registering DOI)
This submission belongs to the session A. Biomacromolecules: Proteins of the event The 2nd International Electronic Conference on Biomolecules
Published date
01 Nov, 2022
Academic Editor
author-avatarCristina Martínez-Villaluenga
Citation
Gaytán-Martínez Marcela, Vega-Vazquez Lucia, Ramírez-Jiménez Aurea, Luzardo-Ocampo Ivan, Ohmic heating effect on the bioaccessibility of proteins from ohmic-heated nixtamalized tortillas, in Proceedings of The 2nd International Electronic Conference on Biomolecules, 1 November–15 November 2022, MDPI: Basel, Switzerland, doi: 10.3390/IECBM2022-13360
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Ohmic heating effect on the bioaccessibility of proteins from ohmic-heated nixtamalized tortillas

Vega-Vazquez Lucia 1
Gaytán-Martínez Marcela 2
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Ramírez-Jiménez Aurea 3
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Luzardo-Ocampo Ivan 4
1. Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Queretaro, Qro. 76010, Mexico
2. Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Queretaro, Qro. 76010, Mexico, Mexico
3. Tecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. 64849, Mexico
4. Instituto de Neurobiología, Universidad Nacional Autónoma de México, Querétaro, Qro. 76230, Mexico
Abstract

This research aimed to assess protein bioaccessibility of traditionally (TN) or ohmic heating (OH)-nixtamalized sorghum tortillas using two sorghum varieties (82w21/8133) processed at several conditions (110/120 V, 85/90 ºC). The 82w21 variety (120 V/85 ºC) displayed the highest yield (1.82 kg tortilla/kg masa) and the best sensory parameters (rollability/puffiness). A higher tannin decrease (-27.77%) was obtained compared to TN. The highest protein bioaccessibility (58.23 %) was found for OH-tortillas at 60 min in the digestible fraction, while TN showed the highest permeation rates. Concluding, OH is an environmentally friendly procedure to obtain nixtamalized sorghum flours to manufacture highly-bioaccessible protein tortillas

Keywords
Sorghum (Sorghum bicolor L. Moench)
protein bioaccessibility
ohmic heating nixtamalization.
Manuscript
Sciforum-059129-done.pdf
Effects of extrusion cycles on the formation of type 3 resistant starch