Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips (original) (raw)
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International journal of molecular sciences, 2012
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extractable polyphenols and proanthocyanidins were higher in the tortilla with bean than control tortilla. This pattern produced higher antioxidant capacity of tortilla with bean (17.6 μmol Trolox eq/g) than control tortilla (7.8 μmol Trolox eq/g). The ...
The varieties of maize obtained by breeding are generally inappropriate for peasants crop conditions; they prefer native breed of maize, organized in genetic groups (components), called varietal patterns, according to environmental conditions and uses. The knowledge of quality criteria used for obtaining native breed contributes to finding varieties acceptable for tortilla preparation. For those reasons, nixtamalization (cooking of maize with lime) and the processing of tortilla were studied with respect to quality in a community in the State of Puebla, México. Samples of native varieties were collected, and a group of local housewives was invited to prepare nixtamal (cooked maize) and make tortillas with their own maize variety (style-variety). There was great variation in most of the studied variables. Relationships between the components of the varietal pattern and the proportion of hardness and dough adhesiveness, as well as reflectance, and extending and cooking time of the tortilla were detected. The maize varieties of white grain showed high magnitudes, those of blue grain low, and the yellow ones had intermediate values.
CyTA - Journal of Food, 2016
Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with protein-rich nonconventional sources. This study examines the physicochemical and rheological characteristics of dough and maize tortillas fortified with nontoxic Jatropha curcas flour. Fortified maize doughs were prepared with 0%, 5%, 10%, 15% and 20% J. curcas nontoxic flour, which contains 55% protein. Tortillas were made and their chemical profile and tortilla quality were quantified and subjected to sensorial analysis. Rheological characteristics of dough were slightly modified but the protein in the tortillas increased 10.8% with treatment T20. They did not change in color, were soft, and consumer acceptance was not affected. It is concluded that nontoxic J. curcas flour is an excellent option for increasing the protein value of tortillas. Propiedades de textura, química y sensorial de tortillas de maíz fortificadas con harina de jatropha curcas L. no tóxica RESUMEN El hambre y la mal nutrición aún afectan parte de la población mexicana, para quienes la tortilla es una comida esencial. Sin embargo, las tortillas de maíz tienen un alto contenido en calorías, pero deficiente en proteínas, por lo tanto, los estudios se han conducido a su fortificación con harinas ricas en proteína. Los estudios examinan las características fisicoquímicas y reológicas de la masa y las tortillas de maíz fortificadas con harina de Jatropha curcas L. no tóxica, la cual contiene 55% de proteína. Las tortillas se hicieron junto a su perfil químico y la calidad de la tortilla se cuantificó y se sometió al análisis sensorial. Las características reológicas de la masa se modificaron ligeramente, pero la proteína de las tortillas incrementó un 6.20% con 20% de la harina Jatropha curcas. No cambiaron de color, fueron más suaves y la aceptación de los consumidores no se afectó. Esto concluye que la harina Jatropha curcas no tóxica es una excelente opción para incrementar el valor de la proteína en las tortillas de maíz ARTICLE HISTORY
Journal of Cereal Science, 2010
The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p<0.05) in total phenolics and antioxidant capacity when compared to raw kernels. Most of the total phenols assayed in raw grains (76.1-84.4 %) were bound. Tortillas from extruded maize flours retained 76.4-87.5 % of total phenolics originally found in raw grains. The BM had the highest anthocyanin content (27.52 mg cyanidin 3-glucoside/100 g DW). The WM, YM, RM and NWM contained 3.3, 3.4, 2.9, and 2.2 %, respectively, of the amount of anthocyanins found in BM. The BM lost 53.5 % of total anthocyanins when processed into extruded tortillas. Approximately 64.7 to 74.5 % of bound phytochemicals from raw kernels were the primary contributors to the ORAC values. Extruded tortillas retained amongst 87.2 to 90.7 % of total hydrophilic antioxidant activity when compared to raw kernels. Compared to the data reported by other authors using the conventional process, the limecooking extrusion process allowed the retention of more phenolics and antioxidant compounds in all tortillas.
Chemical composition andin vitro starch digestibility of pigmented corn tortilla
Journal of The Science of Food and Agriculture, 2007
BACKGROUND: Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and in vitro starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and predicted glycemic index (pGI). The impact of cold storage (4 °C) on digestibility was also investigated.RESULTS: Despite its higher protein and lipid contents, pigmented tortilla exhibited lower AS content than the white product. AS in both types of tortilla decreased during the first 2 days of storage, and remained stable thereafter. Blue tortilla had lower RS content (21 g kg−1 dry matter basis) than the white tortilla (30 g kg−1 dry matter basis). RS values were slightly higher in 2 day-stored tortillas than in their fresh counterparts. Although the RRS content in recently made white tortillas was greater than in the colored preparation, stored blue tortillas exhibited double RRS values compared with freshly baked samples. α-Amylolysis of blue tortilla was slower than in the white sample. Consequently, blue tortilla exhibited a lower pGI value. pGI for the white tortilla decreased upon cold storage, a change that was not be observed for the colored preparation.CONCLUSION: Starch digestibility characteristics of blue tortilla make it suitable for people with special nutritional or metabolic requirements. Copyright © 2007 Society of Chemical Industry
Nixtamalización, elaboración y calidad de tortilla de Maíces de Ecatlán, Puebla, México
Agrociencia
The varieties of maize obtained by breeding are generally inappropriate for peasants crop conditions; they prefer native breed of maize, organized in genetic groups (components), called varietal patterns, according to environmental conditions and uses. The knowledge of quality criteria used for obtaining native breed contributes to finding varieties acceptable for tortilla preparation. For those reasons, nixtamalization (cooking of maize with lime) and the processing of tortilla were studied with respect to quality in a community in the State of Puebla, México. Samples of native varieties were collected, and a group of local housewives was invited to prepare nixtamal (cooked maize) and make tortillas with their own maize variety (style-variety). There was great variation in most of the studied variables. Relationships between the components of the varietal pattern and the proportion of hardness and dough adhesiveness, as well as reflectance, and extending and cooking time of the tortilla were detected. The maize varieties of white grain showed high magnitudes, those of blue grain low, and the yellow ones had intermediate values.
Jurnal Technopreneur (JTech), 2021
This study aimed to test the physical and chemical quality characteristics of corn tortillas with substitute purple sweet potato flour. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of tortillas chips was a P4 treatment with the addition of 75% purple sweet potato flour: 25% corn, with a texture value of 4.267, taste 4.75 and aroma 4.56 and for the best color treatment found in the addition of P3 had a value of 4.31. The best treatment in the chemical analysis is the P4 treatment had a color value of -10.93, moisture content of 8.94 and ash content of 2.57. For texture analysis test the highest treatment was P2 treatment with the addition of 25% purple sweet potato flour: 75% corn with a value of 1139.15.
Plant Foods for Human Nutrition, 2012
The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p<0.05) in total phenolics and antioxidant capacity when compared to raw kernels. Most of the total phenols assayed in raw grains (76.1-84.4 %) were bound. Tortillas from extruded maize flours retained 76.4-87.5 % of total phenolics originally found in raw grains. The BM had the highest anthocyanin content (27.52 mg cyanidin 3-glucoside/100 g DW). The WM, YM, RM and NWM contained 3.3, 3.4, 2.9, and 2.2 %, respectively, of the amount of anthocyanins found in BM. The BM lost 53.5 % of total anthocyanins when processed into extruded tortillas. Approximately 64.7 to 74.5 % of bound phytochemicals from raw kernels were the primary contributors to the ORAC values. Extruded tortillas retained amongst 87.2 to 90.7 % of total hydrophilic antioxidant activity when compared to raw kernels. Compared to the data reported by other authors using the conventional process, the limecooking extrusion process allowed the retention of more phenolics and antioxidant compounds in all tortillas.
The phytochemical profiles (total phenolics, anthocyanins, ferulic acid, carotenoids) and antioxidant activities of five types of corn (white, yellow, high carotenoid, blue, and red) processed into masa, tortillas, and tortilla chips were studied. The nixtamalization process significantly (p < 0.05) reduced total phenolics and antioxidant activities when compared to raw grains. Nixtamalized grains exhibited higher concentration of free phenolics and soluble conjugated ferulic acid and had lower concentrations of bound phenolics and ferulic acid than unprocessed grains. Among processed products, there was little difference in the phytochemical contents and antioxidant activities. Among types of corn, the highest concentrations of total phenolics, ferulic acid, and antioxidant activity were observed in the high-carotenoid genotype followed by the regular yellow counterpart. The white corn contained the lowest amount of total phenolics and antioxidant activity. The pigmented blue corn had the highest anthocyanin concentration followed by the red counterpart. These findings suggest that lime-cooking significantly reduced the phytochemical content of nixtamalized products but released phenolics and ferulic acid.