Effect of added calcium hydroxide during corn nixtamalization on acrylamide content in tortilla chips

• Calcium hydroxide reduced the acrylamide formation in tortilla chips.
• Lime was used during corn nixtamalization process.
• Acrylamide formation was reduced up to 52% for tortilla chips.
• The highest reduction was obtained with 1.5g/100g of lime.

This study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla chips prepared from them. Flours prepared from nixtamalized corn with 0.5 and 1.0 g/100 g of Ca(OH)2 showed higher levels of insoluble fiber, lower concentrations of calcium and ash, and a pH close to neutral. The acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content was mainly affected by the ash, calcium, soluble fiber concentration in flour, as well pH value (p < 0.05). In comparison with tortilla chips made of flours prepared from nixtamalized corn with lime concentration of 1.0 g/100 g, a reduction of 52 and 36% in acrylamide content in tortilla chips made with flours prepared from nixtamalized corn with lime concentrations of 1.5 and 2.0 g/100 g, was obtained. The results suggest that controlling the concentration of Ca(OH)2 during nixtamalization process can be used as an effective strategy for reducing acrylamide formation in fried products produced from nixtamalized corn flour.