Publication: Rosales, A., Agama-Acevedo, E., Arturo Bello-Pérez, L., Gutiérrez-Dorado, R., & Palacios-Rojas, N. (2016). Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.). Journal of Agricultural and Food Chemistry, 64(44), 8289–8295. https://doi.org/10.1021/acs.jafc.6b02951
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02951

Crop released?: No
Crop being tested?: Yes
Priority of crop in the country: Top
Priority of the crop producction in the country: Top
Priority of the crop consumption in the country: Top
Priority of the micronutrient deficit in the country: Low

Country where the study/ analisis was conducted: Mexico
Food product or intermediate product origin: Mexico
Crop origin: Mexico

Study: Retention / Degradation / Stability

Food state: Intermediate product

Process / Model

• Nixtamalization
• Nixtamalized extrusion
• Milling

Food products

• Kernel
• Nixtamal
• Dough
• Flour

Food state: Final product

Process / Model

• Griddling

Food products

• Tortilla