Effect of huitlacoche ustilago maydis dc corda paste addition on functional, chemical and textural properties of tortilla chips Report as inadecuate




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Fernando MARTÍNEZ-BUSTOS ; Laura Eugenia PÉREZ-CABRERA ; Francisco Aníbal POSADAS-DEL-RÍO ; Norma Angélica CHÁVEZ-VELA ; Ma. Lorena SANDOVAL-CARDOSO ; Fidel GUEVARA-LARA ;Ciência e Tecnologia de Alimentos 2015, 35 3

Author: Karla Yuritzi AMADOR-RODRÍGUEZ

Source: http://www.redalyc.org/articulo.oa?id=395942248009


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Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil AMADOR-RODRÍGUEZ, Karla Yuritzi; MARTÍNEZ-BUSTOS, Fernando; PÉREZCABRERA, Laura Eugenia; POSADAS-DEL-RÍO, Francisco Aníbal; CHÁVEZ-VELA, Norma Angélica; SANDOVAL-CARDOSO, Ma.
Lorena; GUEVARA-LARA, Fidel Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips Ciência e Tecnologia de Alimentos, vol.
35, núm.
3, julio-septiembre, 2015, pp.
452-459 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395942248009 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a ISSN 0101-2061 Food Science and Technology DDOI: http:--dx.doi.org-10.1590-1678-457X.6697 Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips Karla Yuritzi AMADOR-RODRÍGUEZ1, Fernando MARTÍNEZ-BUSTOS2, Laura Eugenia PÉREZ-CABRERA3, Francisco Aníbal POSADAS-DEL-RÍO1, Norma Angélica CHÁVEZ-VELA1, Ma.
Lorena SANDOVAL-CARDOSO1, Fidel GUEVARA-LARA1* Abstract 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 characterist...





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