Nutrient addition to corn masa flour: effect on corn flour stability, nutrient loss, and acceptability of fortified corn tortillas

• Published in: Food and nutrition bulletin Vol. 26; no. 3; p. 266
• Main Authors: Rosado, Jorge L, Cassís, Lorena, Solano, Lourdes, Duarte-Vázquez, Miguel A
• Format: Journal Article
• Language: English
• Published: United States 01.09.2005
• Subjects: Consumer Behavior; Flour; Food Handling - methods; Food, Fortified - standards; Humans; Iron - administration & dosage; Mexico; Micronutrients - administration & dosage; Micronutrients - deficiency; Micronutrients - therapeutic use; Nutritive Value; Riboflavin - administration & dosage; Taste; Thiamine - administration & dosage; Time Factors; Vitamins - administration & dosage; Zea mays; Zinc - administration & dosage; Mexico
• ISSN: 0379-5721; 1564-8265
• DOI: 10.1177/156482650502600303

Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. The aim of this study was to evaluate the stability of corn flour fortified with micronutrients, and to measure the effect of micronutrient fortification on the sensory quality and stability of the fortificants in fresh and stored tortilla. A commercially homogenized nonfortified corn flour (NCFC) produced from degermed white corn was fortified with a premix containing iron, zinc, thiamin, and riboflavin. Changes in thiamin, riboflavin, iron, and zinc content in fortified corn flour (FCF) and nonfortified corn flour (NFCF) during storage were investigated. Vitamin B1 and B2 content was determined by fluorescence spectroscopy while iron and zinc content was analyzed by atomic absorption. Thiamin content in FCF and NFCF showed a significant (p < .05) decrease (24% and 37%, respectively) after 90 days of storage. Riboflavin losses of 18% and 22% were observed for FCF and NFCF, respectively. FCF retained over 90% of iron, while zinc content remained constant. Losses of thiamin (27 to 39%) and riboflavin (37%) were produced during the process to convert corn masa flour into tortillas. Storage time slightly affected the stability of riboflavin and thiamin in FCF while the cooking process produced considerable losses of both vitamins. Tortillas made from FCF were well accepted by Mexican adults. We conclude that the addition of vitamins and minerals in the forms and quantities used in this study do not modify the shelf-life of corn flour, and neither do they cause sensorial changes in tortillas made from FCF.