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.