Nutritional Composition of Corn and Flour Tortillas
Guadalupe Saldaña, Harold E. Brown
Journal of Food Science
Abstract
ABSTRACT Corn and flour tortillas were sampled at 2‐wk intervals for 6 wk from five tortilla factories and the nutritional composition determined. Corn tortillas were found to be slightly lower in protein, thiamin, riboflavin and niacin when compared to white enriched bread. A lowering of the pH of the corn masa to 7.3 or lower improved the retention of these vitamins. Flour tortillas were found to be comparable in nutrition to white enriched bread when enriched wheat flour was used in the manufacture of tortillas. A wide variation was found to exist in the nutrient composition of both corn and flour tortillas manufactured by the different factories. This variation is attributed to different formulation procedures at the tortilla factories.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
nutrient composition of corn and flour tortillas varied widely among different factories
“A wide variation was found to exist in the nutrient composition of both corn and flour tortillas manufactured by the different factories.”
flour tortillas were found to be comparable in nutrition to white enriched bread
“Flour tortillas were found to be comparable in nutrition to white enriched bread when enriched wheat flour was used in the manufacture of tortillas.”
corn tortillas improved retention of vitamins when pH of corn masa was lowered to 7.3 or lower
“A lowering of the pH of the corn masa to 7.3 or lower improved the retention of these vitamins.”