| Autor: |
Pérez-Alva A; Department of Chemical, Food and Environmental Engineering, Universidad de las Américas Puebla, Ex Hacienda Sta. Catarina Mártir, Cholula 72810, Puebla, Mexico., Baigts-Allende DK; Faculty of Agrobiology, Czech University of Life Sciences Prague, Food and Natural Resources, Kamýcká 129, 16500 Prague, Czech Republic., Ramírez-Rodrigues MA; Food Analysis Laboratory, Intema S.A. de C.V., 31 Sur 2901, Col. Santa Cruz Los Ángeles, Puebla 72400, Puebla, Mexico., Ramírez-Rodrigues MM; Tecnologico de Monterrey, Department of Bioengineering, Vía Atlixcáyotl 5718, Reserva Territorial Atlixcáyotl, Puebla 72453, Puebla, Mexico. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2022 Aug 30; Vol. 11 (17). Date of Electronic Publication: 2022 Aug 30. |
| DOI: |
10.3390/foods11172627 |
| Abstrakt: |
The objective of this study was to analyze the effect of incorporating Macrocystis pyrifera into yellow, blue, and red maize masa and tortillas . The nutritional composition and mineral content of tortillas was determined, and the color, texture, total phenolic compounds (TPC), and antioxidant capacity of masas and tortillas were measured. The addition of seaweed led to a significant decrease in moisture and a significant increase in ash, protein, and fiber, while no differences were observed in the lipid and carbohydrate content. There was a significant increase in all analyzed minerals (Na, Ca, P, K, and Mg). Tortillas weighed 24.54 ± 1.02 g, had a diameter of 11.00 ± 0.79 cm, and a thickness of 0.32 ± 0.09 cm. All color parameters were significantly affected by seaweed concentration. The hardness of the masas was 2.18-22.32 N, and the values of the perforation test of the tortillas were 1.40-4.55 N. The TPC of the masas and tortillas was measured in water and methanol:water extracts. Results were higher in the water extracts (1141.59-23,323.48 mg GAE/100 g masa and 838.06-2142.34 mg GAE/100 g tortilla ). Antioxidant capacity (ORAC) was higher for methanol:water extracts (14,051.96-44,928.75 µmol TE/100 g masa and 14,631.47-47,327.69 µmol TE/100 g tortilla ). |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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