Please login first
Ohmic heating effect on the bioaccessibility of proteins from ohmic-heated nixtamalized tortillas
1 , * 1 , 2 , 3
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  Tecnologico de Monterrey, School of Engineering and Science, Ave. Eugenio Garza Sada 2501, Monterrey, N.L. 64849, Mexico
3  Instituto de Neurobiología, Universidad Nacional Autónoma de México, Querétaro, Qro. 76230, Mexico
Academic Editor: Cristina Martínez-Villaluenga (registering DOI)

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.