Results 61 to 70 of about 2,160 (159)

Nixtamalization and Extrusion Processes: Effects on Physicochemical, Nutritional, and Nutraceutical Properties in the Processing of Corn Into Tortilla

International Journal of Food Science
Corn is a vital cereal produced globally, especially in Mexico and other Latin American countries, where it is a daily dietary staple, primarily consumed in various corn products prepared through nixtamalization.
Ana Luisa Félix-Sámano, Jennifer Vianey Félix-Medina, María Fernanda Quintero-Soto, Ismael Diaz-Peña, Roberto Gutiérrez-Dorado   +4 more
doaj   +1 more source

Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types

Foods, 2019
Maize tortilla is a basic food in Mexico, and, lately, the food industry has tried to make the manufacturing process easier by using instant flours and specialized machines.
Mădălina Iuga, Víctor D. Ávila Akerberg, Tanya M. González Martínez, Silvia Mironeasa   +3 more
doaj   +1 more source

Enhancing nixtamalized maize tortillas with breadfruit flour: Effects on physical, sensory and in vitro starch digestibility properties

Applied Food Research
Breadfruit flour (BF) was evaluated for its quality-improving potential in nixtamalized maize flour (NMF) tortilla formulations. Substitution levels of 15%, 30%, 45%, and 60% BF were studied to replace NMF in the production of maize tortillas.
Caleb S. Calix-Rivera, Ainhoa Vicente, Marina Villanueva, Felicidad Ronda, Johanan Espinosa-Ramírez   +4 more
doaj   +1 more source

Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips

Agrointek
Tortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process.
Widya Puspantari, Dayu Dian Perwata Sari, Kokom Komariyah, Budiyanto Budiyanto, Donowati Tjokrokusumo   +4 more
doaj   +1 more source

Tortillas de maíz: simbolismo nacional e incremento de precios en un contexto de diferenciación social en el área urbana de San Cristóbal de Las Casas, Chiapas

ESPACIO I+D: Innovación más Desarrollo, 2015
Este artículo analiza el impacto del aumento del precio de la tortilla en el consumo de hogares de ingresos bajo y alto en San Cristóbal de Las Casas (Chiapas).
Jorge López Arévalo, Bruno Sovilla, Germán Martínez Velasco   +2 more
doaj   +1 more source

Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas Efecto del tiempo de almacenamiento sobre el contenido de almidón resistente y la tasa de digestión in vitro de tortillas elaboradas con masas comerciales de maíz.

Archivos Latinoamericanos de Nutrición, 2005
Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process.
Edith Agama-Acevedo, Rodolfo Rendón-Villalobos, Juscelino Tovar, Sergio Rubén Trejo-Estrada, Luis Arturo Bello-Pérez   +4 more
doaj  

Corn starch changes during tortilla and tortilla chip processing.

, 2008
Objective: The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them.
Hussein, Ahmed MS, Ali, Hatem S, Ahmed, MI, Hasona, NA, Selemain, AH, Raman, BV, Krishna, Anv, Rao, BN, Saradhi, MP, Rao, Mvb, Al-Farsi, AM, Lee, CY, Besbes, S, Drira, L, Blecker, C, Deroanne, C, Attia, H, Bouaziz, MA, Amara, HB, Almana, HA, Mahmoud, RM, Salmenkallio-Marttila, M, Roininen, K, Autio, K, Lahteenmaki, L, Flander, L, Suortti, T, Dykes, L, Rooney, W, Trumbo, P, Schlicker, S, Yates, AA, Poos, M, El-Shobaki, FA, Badawy, IH, Saleh, ZA, Gabrial, SG, Mcclave, JT, Benson, PG, Pedo, I, Sgarbieri, VC, Gutkoski, LC, Hamada, JS, Hashim, IB, Sharif, Fadel A., Czubaszek, A, Karolini-Skaradzinska, Z, Salehifar, M, Shahedi, M, Pastuszka, D, Gambus, H, Ziobro, R, Mickowska, B, Buksa, K, Sabat, R, EL Salwa, SM, Hussein, Ams, Moaty, Mia, Ahmed, NH, Hanna, LM, Tapozada, ST, El-Kassas, FB, Tester, RF, Morrison, WR, Gomez, MH, Lee, JK, Mcdonough, CM, Waniska, RD, Rooney, LW   +68 more
openaire   +1 more source

Effect of Varietal Differences and Nixtamalization Conditions on the Textural, Rheological, and Nutritional Properties of Corn (Zea mays)–Based Masa Flour: Kassaï and Atp-Y Corn Varieties

Journal of Food Quality
Nixtamalization is a process used in the production of tortillas. This process offers many advantages, such as improving the rheological, nutritional, and textural properties of the masa. This process is carried out under different steps which affect the
Hygride Dongmo, Gires Teboukeu Boungo, Hermann Arantes Kohole Foffe, Marie Madeleine Nanga Ndjang, Bruno Fotso Saah, Saturnin Naïm, Jean de Dieu Tamokou, Klang Mathilde Julie   +7 more
doaj   +1 more source

Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas

Archivos Latinoamericanos de Nutrición
Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process.
Edith Agama-Acevedo, Rodolfo Rendón-Villalobos, Juscelino Tovar, Sergio Rubén Trejo-Estrada, Luis Arturo Bello-Pérez   +4 more
doaj  

Fortificacion y evaluacion de tortillas de nixtamal

Archivos Latinoamericanos de Nutrición, 2001
Se evaluó el efecto de la adición de vitaminas y pasta de soya desgrasada sobre la calidad de la tortilla de nixtamal (TN), así como las pérdidas de algunos nutrientes durante el proceso de nixtamalización.
Juan de Dios Figueroa Cárdenas, María G Acero Godinez, Nora L Vasco Méndez, Alejandro Lozano Guzmán, Luz M Flores Acosta, Jesús González-Hernández   +5 more
doaj