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
Next Article in event Next Article in session
Ohmic heating effect on the bioaccessibility of proteins from ohmic-heated nixtamalized tortillas
Published: 01 November 2022 by MDPI in The 2nd International Electronic Conference on Biomolecules session Biomacromolecules: Proteins
https://doi.org/10.3390/IECBM2022-13360 (registering DOI)
Keywords: Sorghum (Sorghum bicolor L. Moench), protein bioaccessibility, ohmic heating nixtamalization.