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Article

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 - 9 Nov 2016

Rosales Aldo, Agama-Acevedo Edith, Arturo Bello-Pérez Luis, Gutiérrez-Dorado Roberto, Palacios-Rojas Natalia

Abstract excerpt

Provitamin A (proVA) enhanced maize was developed to help alleviate vitamin A deficiency in maize-consuming populations. Nixtamalization (lime-cooking process) is the most commonly used maize-preparation method in Mexico and Central America. In this study, the effect of traditional nixtamalization (TN) and nixtamalized extrusion (NE) on proVA retention was evaluated. Kernel conversion to TN dough led to high...

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PMID: 27758103
DOI: 10.1021/acs.jafc.6b02951

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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