Abstract

Neural tube defects (NTDs) occur at higher rates in Hispanic populations in the USA. Such populations would benefit from folic acid fortification of corn masa flour (CMF). This study evaluated folate stability in fortified CMFs and products made from the flours, tortillas and tortilla chips. There was no significant loss of folate during the six-month shelf-life of fortified tortilla CMF and tortilla chip CMF. There was a 13% loss (P < 0.05) of folate during tortilla baking and no loss during tortilla chip frying. Both tortillas and tortilla chips showed significant folate losses over the two-month shelf-life for these products, with a 17% loss in fortified tortillas and 9% loss in tortilla chips. Folate in fortified CMFs, tortillas and tortilla chips is relatively stable and comparable to the stability of folate in wheat flour and breads.

Degree

MS

College and Department

Life Sciences; Nutrition, Dietetics, and Food Science

Rights

http://lib.byu.edu/about/copyright/

Date Submitted

2015-12-01

Document Type

Thesis

Handle

http://hdl.lib.byu.edu/1877/etd8204

Keywords

corn, corn masa flour, folic acid, stability, fortification, tortilla, chip

Included in

Nutrition Commons

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