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- Title
Evaluation of Bacterial Effects on Folic Acid Loss in Fortified, Nixtamalized Corn Masa Flour.
- Authors
Adolphson, Stephen J.; Dunn, Michael L.; Nielsen‐Barrows, Sarah; Eggett, Dennis L.; Steele, Frost M.
- Abstract
Many Mexican women are deficient in folic acid. Fortification of the corn tortilla could be an effective way to help increase the folic acid levels among the Mexican population. Previous studies have shown significant folic acid losses in the masa dough as it is held before baking. This loss in folic acid could be owing to utilization by lactic acid bacteria naturally present in the masa. The objective of this study was to determine the effect of bacteria native to corn masa on the folic acid content in masa. Bacteria in dough samples from six mills in Guadalajara, Mexico, were isolated and identified. Bacterial isolates were inoculated into sterile fortified corn masa flour, which was converted to masa and held at 56°C for 0, 3, and 6 h, replicating the conditions of freshly milled masa as held before baking. All samples, including the control, showed losses of folic acid between 66 and 79%w/w in the first 3 h of incubation. Because folic acid degradation in the sterile control sample was not different than the inoculated sample results, the decline in folic acid was not owing to bacteria (mainly Streptococcus spp.) present in the masa flour but appeared to be a chemical degradation related to time and temperature.
- Subjects
FOLIC acid deficiency; VITAMIN B complex; LACTIC acid bacteria; FOLIC acid; TORTILLA chips
- Publication
Cereal Chemistry, 2016, Vol 93, Issue 5, p508
- ISSN
0009-0352
- Publication type
Article
- DOI
10.1094/CCHEM-11-15-0238-R