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Revista mexicana de ingeniería química

Print version ISSN 1665-2738


DELGADO, R. M. et al. Acrylamide content in tortilla chips prepared from pigmented maize kernels. Rev. Mex. Ing. Quím [online]. 2016, vol.15, n.1, pp.69-78. ISSN 1665-2738.

Maize is one of the most cultivated cereals in the world. Furthermore, its products, made of nixtamalized corn flours like tortilla chips are consumed worldwide. Thus, the presence of acrylamide, a potential carcinogen formed during frying of tortilla products, is a great concern due to its possible health effects. Given that pigmented maize contains many secondary metabolites, such as phenolic compounds which might have an influence on the acrylamide content, the aim of this study was to evaluate the acrylamide formation in tortilla chips prepared from white (commercial) and different pigmented (black, red, purple and yellow) nixtamalized flours. Acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content in tortilla samples fried 30 s was mainly affected by the fat (r=0.82), anthocyanin (r=-0.51) and total phenolic concentration (r=0.42) un flour (p < 0.05). Furthermore, lower levels of fat and phenolic compounds could reduce acrylamide formation in tortilla chips and other tortilla-based foods thermally processed.

Keywords : acrylamide; nixtamalization; tortilla chips; pigmented maize; phenolic compounds.

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