ACRYLAMIDE CONTENT IN TORTILLA CHIPS PREPARED FROM PIGMENTED MAIZE KERNELS
R. M. Delgado, G. Arámbula-Villa, G. Luna-Bárcenas, V. Flores-Casamayor, J. J Veles-Medina, E. Azuara, R. Salazar
The content was evaluated of acrilamida in fritters of tortilla prepared from pigmented cornsThe content was evaluated of acrilamida in fritters of tortilla prepared from pigmented corns.
The levels more low of acrilamida were in the fritters prepared from black and red maize.
The use of rich corns in antocianinas besides a low content of fats can reduce the formation(training) of acrilamida in fritters of tortilla.
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