Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

This 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 fl...

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Detalles Bibliográficos
Autores: Karla Yuritzi AMADOR-RODRÍGUEZ, Fernando MARTÍNEZ-BUSTOS, Laura Eugenia PÉREZ-CABRERA, Francisco Aníbal POSADAS-DEL-RÍO, Norma Angélica CHÁVEZ-VELA, Ma. Lorena SANDOVAL-CARDOSO, Fidel GUEVARA-LARA
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:México
Institución:Universidad Autónoma de Aguascalientes
Repositorio:Redalyc-UAA
OAI Identifier:oai:redalyc.org:395942248009
Acceso en línea:https://www.redalyc.org/articulo.oa?id=395942248009
Access Level:acceso abierto
Palabra clave:Agrociencias
blue corn
corn smut
Huitlacoche
tortilla chips
Ustilago maydis
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spelling Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chipsKarla Yuritzi AMADOR-RODRÍGUEZFernando MARTÍNEZ-BUSTOSLaura Eugenia PÉREZ-CABRERAFrancisco Aníbal POSADAS-DEL-RÍONorma Angélica CHÁVEZ-VELAMa. Lorena SANDOVAL-CARDOSOFidel GUEVARA-LARAAgrocienciasblue corncorn smutHuitlacochetortilla chipsUstilago maydisThis 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 capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdf0101-2061https://www.redalyc.org/articulo.oa?id=395942248009Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.35reponame:Redalyc-UAAinstname:Universidad Autónoma de Aguascalientesinstacron:UAAenhttp://www.redalyc.org/revista.oa?id=3959Ciência e Tecnologia de Alimentosinfo:eu-repo/semantics/openAccessoai:redalyc.org:3959422480092024-08-23T16:28:48Z
dc.title.none.fl_str_mv Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
title Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
spellingShingle Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
Karla Yuritzi AMADOR-RODRÍGUEZ
Agrociencias
blue corn
corn smut
Huitlacoche
tortilla chips
Ustilago maydis
title_short Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
title_full Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
title_fullStr Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
title_full_unstemmed Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
title_sort Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips
dc.creator.none.fl_str_mv Karla Yuritzi AMADOR-RODRÍGUEZ
Fernando MARTÍNEZ-BUSTOS
Laura Eugenia PÉREZ-CABRERA
Francisco Aníbal POSADAS-DEL-RÍO
Norma Angélica CHÁVEZ-VELA
Ma. Lorena SANDOVAL-CARDOSO
Fidel GUEVARA-LARA
author Karla Yuritzi AMADOR-RODRÍGUEZ
author_facet Karla Yuritzi AMADOR-RODRÍGUEZ
Fernando MARTÍNEZ-BUSTOS
Laura Eugenia PÉREZ-CABRERA
Francisco Aníbal POSADAS-DEL-RÍO
Norma Angélica CHÁVEZ-VELA
Ma. Lorena SANDOVAL-CARDOSO
Fidel GUEVARA-LARA
author_role author
author2 Fernando MARTÍNEZ-BUSTOS
Laura Eugenia PÉREZ-CABRERA
Francisco Aníbal POSADAS-DEL-RÍO
Norma Angélica CHÁVEZ-VELA
Ma. Lorena SANDOVAL-CARDOSO
Fidel GUEVARA-LARA
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Agrociencias
blue corn
corn smut
Huitlacoche
tortilla chips
Ustilago maydis
topic Agrociencias
blue corn
corn smut
Huitlacoche
tortilla chips
Ustilago maydis
description This 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 capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv 0101-2061
https://www.redalyc.org/articulo.oa?id=395942248009
identifier_str_mv 0101-2061
url https://www.redalyc.org/articulo.oa?id=395942248009
dc.language.none.fl_str_mv en
language_invalid_str_mv en
dc.relation.none.fl_str_mv http://www.redalyc.org/revista.oa?id=3959
dc.rights.none.fl_str_mv Ciência e Tecnologia de Alimentos
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Ciência e Tecnologia de Alimentos
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Ciência e Tecnologia de Alimentos (Brasil) Num.3 Vol.35
reponame:Redalyc-UAA
instname:Universidad Autónoma de Aguascalientes
instacron:UAA
instname_str Universidad Autónoma de Aguascalientes
instacron_str UAA
institution UAA
reponame_str Redalyc-UAA
collection Redalyc-UAA
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.223283

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