Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels

Abstract

Corn kernels were soaked with different selenium (Se) solutions (0, 12 or 24 mg Na₂SeO₃/L), sprouted for different times and then lime-cooked for the pilot plant production of tortillas. The dough and tortillas were quantified in terms of total Se, starch and protein content. Also, in vitro digestibility, texture, color, and sensory properties were evaluated. Results indicated that lime-cooking times were significantly reduced from 39.15 to 14.34, 8.42 and 2.80 min when whole corn was compared with kernels germinated for 1, 2 or 3 days. The Se content of regular tortillas (0.08 µg/g dw) increased about eight-fold in tortillas (0.651-0.625 µg/g dw) produced of corn germinated for two day and treated with 24 mg of Na₂SeO₃/L. The highest α-amylase activity and lower starch viscosity values were observed in 3-day germinated supplemented with the highest Se. Se-enriched tortillas produced from 2-day sprouted kernels treated with 12 mg Na₂SeO₃ showed the highest levels of general acceptability, texture and flavor.

Keywords: Germination; Lime-cooking; Nixtamalization; Texture; α-amylase.