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V. G. Arámbula, A. L. Barrón, H. J. González and M. E. Moreno, “Effects of Cook and Steep Time of Nixtamalized Corn Grain (Zea mayz L.) on the Physicochemical, Rheological, Structural and Textural Characteristics of Grain, Masa and Tortillas,” American Archives of Nutrition, Vol. 51, No. 2, 2001, pp. 187-194.

has been cited by the following article:

• TITLE: Protein Fortification of Corn Tortillas: Effects on Physicochemical Characteristics, Nutritional Value and Acceptance

  AUTHORS: Abril Lecuona-Villanueva, David A. Betancur-Ancona, Luis A. Chel-Guerrero, Arturo F. Castellanos-Ruelas

  KEYWORDS: Tortilla; Amino Acids; Child Malnutrition; Fortification

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.12, December 10, 2012

  ABSTRACT: The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes (tortillas) made either with a readymade commercial corn flour (CCF) or with a traditional way (nixtamal) both fortified with lys + tryp (L + T) or with a protein concentrate from Phaseolus lunatus added with L + T (PC + L + T). All treatments were analyzed to investigate the physical properties of the dough and tortillas as well as their physicochemical and nutritional quality. Results showed that cohesion was affected (p tortillas made with nixtamal showed no difference. Adhesion was not affected by treatments. Weight loss increased only in the fortified tortillas made with CCF (p tortillas increased with the fortification being the highest value 0.96 N. Color was not affected in tortillas made with CCF (p tortillas made with CCF and fortified with PC + L + T. Acceptance was greater for tortillas fortified with L+T alone. Protein fortification of tortillas made with either CCF or nixtamal is feasible using either L + T together or in combination with a PC from Phaseolus lunatus improving their nutritional value without negative effects on their physicochemical characteristics or acceptance.