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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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| Sánchez-Madrigal,Miguel Ángel; Neder-Suárez,David; Quintero-Ramos,Armando; Ruiz-Gutiérrez,Martha Graciela; Meléndez-Pizarro,Carmen O.; Piñón-Castillo,Hilda Amelia; Galicia-García,Tomás; Ramírez-Wong,Benjamín. |
| AbstractEffects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Maize flours frozen tortillas; Β-glucans dietary fiber soluble fiber. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300552 |
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