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| Sánchez-Madrigal,Miguel Ángel; Quintero-Ramos,Armando; Martínez-Bustos,Fernando; Meléndez-Pizarro,Carmen Oralia; Ruiz-Gutiérrez,Martha Graciela. |
| This research aimed to develop tortilla chips (TC) high in antioxidants from extruded and nixtamalized blue corn flours prepared with calcium hydroxide Ca(OH)2 and calcium lactate C6H10O6Ca. Tortilla chips were made with extruded flours [0.1% Ca(OH)2; 0.9% C6H10O6Ca; without calcium] and nixtamalized flours [1% Ca(OH)2; 2.95% C6H10O6Ca] using the frying process. Total anthocyanin, total phenolics content, antioxidant activity, color, texture, and oil content were determined. The color of tortilla chips from extruded flours (TCEF) showed high values of the parameters a* and b* indicating a reduction in the blue color. These color parameters were significantly different from those observed in tortilla chips from nixtamalized flours (TCNF), which tended to be... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Calcium lactate; Calcium hydroxide; Anthocyanins; Antioxidant activity; Polyphenols. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100021 |
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| Martínez-Bustos,Fernando; Viveros-Contreras,Rubí; Galicia-García,Tomás; Nabeshima,Elizabeth Harumi; Verdalet-Guzmán,Iñigo. |
| Blends of fiber from sugar cane bagasse, corn starch, and whey protein concentrate were extruded. A single screw extruder, equipped with a screw at a constant compression ratio of 1:1 and a die diameter of 3 mm, was used. The best processing conditions were determined according to a central composite rotatable design (α = 1.41) with 5 central points, which gives a total of 13 tests. During the extrusion process the content of insoluble fiber decreased and that of soluble fiber increased. An increase in the contents of fiber and in the barrel temperature resulted in a decrease in the expansion index values and an increase in the water absorption index values; whereas in blends with intermediate fiber contents the effects in these parameters were found to be... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Sugarcane bagasse fiber; Dietary fiber; Whey protein concentrate; Corn starch. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400007 |
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| Aguilar-Palazuelos,Ernesto; Zazueta-Morales,José de Jesús; Harumi,Elizabeth Nabeshima; Martínez-Bustos,Fernando. |
| A blend of 50% Potato Starch (PS), 35% Quality Protein Maize (QPM), and 15% Soybean Meal (SM) were used in the preparation of expanded pellets utilizing a laboratory extruder with a 1.5 × 20.0 × 100.0 mm die-nozzle. The independent variables analyzed were Barrel Temperature (BT) (75-140 °C) and Feed Moisture (FM) (16-30%). The effect of extrusion variables was investigated in terms of Expansion Index (EI), apparent density (ApD), Penetration Force (PF) and Specific Mechanical Energy (SME), viscosity profiles, DSC, crystallinity by X-ray diffraction, and Scanning Electronic Microscopy (SEM). The PF decreased from 30 to 4 kgf with the increase of both independent variables (BT and FM). SME was affected only by FM, and decreased with the increase in this... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion; Expansion; Third-generation-snacks; Potato-starch; Quality-protein-maize; Soybean-meal. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100005 |
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| Amador-Rodríguez,Karla Yuritzi; Martínez-Bustos,Fernando; Pérez-Cabrera,Laura Eugenia; Posadas-Del-Río,Francisco Aníbal; Chávez-Vela,Norma Angélica; Sandoval-Cardoso,Ma. Lorena; Guevara-Lara,Fidel. |
| AbstractThis study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Huitlacoche; Blue corn; Tortilla chips; Ustilago maydis; Corn smut; Functional food. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300452 |
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| Verdalet-Guzmán,Iñigo; Martínez-Ortiz,Laura; Martínez-Bustos,Fernando. |
| Starch derivatives of taro (Colocasia esculenta L. Schott) and rice were characterized as wall materials of orange oil (d-limonene) by spray drying. Native starches were initially hydrolyzed with HCl and then esterified. Succinylated starches were modified using a conventional method in a slurry and were extruded; whereas, the phosphorylated starches were modified using the extrusion process. Viscosity and solubility of starches reduced after acid hydrolysis, derivatization, and extrusion. The particle size of the wall materials ranged between 20.05 and 31.81 µm. The encapsulation efficiency of the phosphorylated taro, rice, and waxy corn starches was 96.9, 96.8 and 97.1% respectively, and 98.6, 98.1, and 98.8% for succynilated taro, rice, and waxy corn... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Taro; Rice; Starch derivatives; Wall materials. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400023 |
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