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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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