Sustainable Fortification of Corn Tortillas with Broccoli By-Products [PDF]
FoodsFortification is the deliberate addition of essential micronutrients, such as vitamins and minerals, to enhance a food’s nutritional profile and contribute to public health.
Nieves García-Lorca +4 more
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Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races [PDF]
HeliyonMaize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process.
Y. Salinas-Moreno +4 more
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Indirect Fortification of Traditional Nixtamalized Tortillas with Nixtamalized Corn Flours [PDF]
FoodsBackground: This work focused on the study of the indirect fortification of Mexican tortillas made from nixtamalized masa (NM) with nixtamalized commercial corn flour (NCC-F) fortified with Zn, Fe, vitamins and folic acid. Methods: The chemical proximate
María Guadalupe Nieves-Hernandez +9 more
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Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties [PDF]
Frontiers in Nutrition, 2023 In the scientific literature there are different analyses of the nutritional profiles of maize tortillas, whether they are landraces or hybrid maize versus those made with dry masa flour (DMF). In general terms, there is agreement in the reported content
Beatriz A. Acosta-Estrada +2 more
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Sustainable Process for Tortilla Production Using Ohmic Heating with Minimal Impact on the Nutritional Value, Protein, and Calcium Performance [PDF]
Foods, 2023 The nixtamalization process used for tortilla production entails extended processing time and generates pollutant effluents. Ohmic heating (OH) is an emerging technology that uses an alternating electric current for rapid and uniform food heating and ...
Aurea K. Ramírez-Jiménez +6 more
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Effect of Traditional and Non-Traditionally Processed Blue Corn Tortilla Consumption During the Gestation of Rats in the Dentate Gyrus of Pups [PDF]
FoodsThe effect of consuming traditionally and non-traditionally processed blue corn tortillas on the dentate gyrus of rat pups during gestation was evaluated.
Paola Fernanda González-Nieto +4 more
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Ciencia Ergo Sum, 2021 Se obtienen tortillas a partir de harina de maíz nixtamalizado, al cual se le adicionaron diferentes proporciones de harina de B. alicastrum (0, 10, 20 y 30% p/p en base seca).
Víctor Manuel Moo-Huchin +5 more
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Current Research in Food Science, 2020 Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas ...
Citlali Colín-Chávez +4 more
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Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties
Frontiers in Nutrition, 2023 IntroductionDifferent analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p < 0.05) is reported in favor or ...
Beatriz A. Acosta-Estrada +2 more
doaj +1 more source
Molecules, 2020 The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined.
Mpho Edward Mashau +4 more
doaj +1 more source