Results 11 to 20 of about 3,547 (227)

Dry-Milled Corn and Corn Products and Health: A Narrative Review. [PDF]

Food Sci Nutr
This review describes research regarding products of dry‐milled corn (maize) including potential health implications. Foods can be produced from whole or more highly refined versions of grits, cornmeal, or corn flour and may or may not be nixtamalized, which can impact nutrient contents and bioavailability.
Kern M, Hooshmand S.
europepmc   +2 more sources

IoT Based Monitoring System Using MQTT Protocol on Tortilla Chips Cutting Machine

Sistemasi: Jurnal Sistem Informasi, 2023
This research focuses on monitoring and controlling a tortilla chip-making machine using the MQTT protocol. Tortilla chips are a popular snack made from corn tortillas that are cut into triangles and fried or baked.
Ahmad Reza Thayyib, Irma Salamah, Halimatussa’diyah R.A.   +2 more
doaj   +1 more source

Sensory Evaluation and Nutritional Quality of Corn Tortilla Enriched with Moringa Seed Flour

Jurnal Info Kesehatan, 2022
One of the agricultural product processing industries currently being developed in East Nusa Tenggara is corn. Corn has a relatively high nutritional content, thus it possesses economic value for the community.
Astuti Nur, Juni Gressilda L. Sine, Maria Helena Dua Nita   +2 more
doaj   +1 more source

Pembuatan tortila jagung (Zea mays L) dari substitusi tepung ampas tahu dan tepung jagung dengan penambahan natrium bikarbonat

Agrointek, 2023
This study aims to determine the effect of the substitution of tofu flour and corn flour by the addition of sodium bicarbonate in a completely randomized design with two replicates.
Muhammad Said Siregar, Lismadayanti Lismadayanti, Desi Ardilla   +2 more
doaj   +1 more source

Antioxidant and antiproliferative activity of blue corn and tortilla from native maize

Chemistry Central Journal, 2017
Background Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins.
Mónica Y. Herrera-Sotero, Carlos D. Cruz-Hernández, Carolina Trujillo-Carretero, Mauricio Rodríguez-Dorantes, Hugo S. García-Galindo, José L. Chávez-Servia, Rosa M. Oliart-Ros, Rosa I. Guzmán-Gerónimo   +7 more
doaj   +1 more source

Pengaruh Penambahan Tepung Ikan Sidat (Anguilla Spp) Pada Pembuatan Tortilla Chips Terhadap Nilai Gizi, Kadar Air Dan Daya Terima Organoleptik

Jurnal Sain Peternakan Indonesia, 2013
ABSTRAK Tortilla Chips adalah makanan khas Meksiko yang berupa keripik dengan bahan baku singkong, berbentuk bundar gepeng, warna kuning kecoklatan dan rasanya renyah serta gurih. Proses pembuatan tortilla chips memanfaatkan bahan lokal yaitu ikan sidat
Yenni Okfrianti, Kamsiah Kamsiah, Dirga Gusti Veli   +2 more
doaj   +1 more source

Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process

Agriculture, 2022
From a cultural point of view, Maize is the most important crop in Mexico, and is also an essential food in the Mexican diet. This study aimed to evaluate the physical and chemical characteristics of maize grain and their influence on the quality of ...
Humberto Ramírez-Vega, Gricelda Vázquez-Carrillo, Gabriela Minerva Muñóz-Rosales, Raquel Martínez-Loperena, Darwin Heredia-Nava, José Ángel Martínez-Sifuentes, Luis Miguel Anaya-Esparza, Víctor Manuel Gómez-Rodríguez   +7 more
doaj   +1 more source

Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics

Foods, 2021
Chickpea hydrolysates have shown bioactivity towards type 2 diabetes by inhibiting dipeptidyl peptidase (DPPIV) activity. The objective was to compare the effect of adding different levels of an optimized bromelain hydrolysate from chickpea isolated ...
Karla A. Acevedo-Martinez, Elvira Gonzalez de Mejia   +1 more
doaj   +1 more source

Handmade tortilla production in the basins of lakes Pátzcuaro and Zirahuén, Mexico

Journal of Maps, 2019
The Main Map presented in this paper is the result of intensive fieldwork and mapping of 43 rural communities of the Pátzcuaro and Zirahuén basins in central-western Mexico.
Marta Astier, Georg Odenthal, Carmen Patricio, Quetzalcoatl Orozco-Ramírez   +3 more
doaj   +1 more source

Impact of isolate soy-protein and shortening on tortilla chips made of local-based Madurese corn [PDF]

Brazilian Journal of Food Technology
Tortilla chips on the market have a low protein content, namely 7%, and are less crunchy. Utilizing local Madurese corn flour into fortified tortilla chips is an alternative nutritious snack option for children.
Widya Puspantari, Dayu Dian Perwatasari, Kokom Komariyah, Budiyanto, Imas Solihat, Donowati Tjokrokusumo   +5 more
doaj   +1 more source