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No. de sistema: 000007194

LDR _ _ 00000nab^^22^^^^^za^4500
008 _ _ 170703m20179999xx^br^p^^^^^^z0^^^a0eng^d
040 _ _ a| ECO
c| ECO
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245 0 0 a| Physicochemical and nutritional properties of different maize races on toasted tortillas
520 1 _ a| Biodiversity contributes to nutrient production and, together with processing, is a critical factor in product quality. Physicochemical and nutritional properties of toasted tortillas (totopos) were evaluated in 1) maize samples from Oaxaca communities and 2) maize races of different endosperm texture. Texture profiles show that totopos elaborated from Zapalote Chico maize race showed the best performance (low breaking force) and higher crunchability, similar to commercial totopos. Quality of Zapalote Chico totopos was explained by flotation index (FI) and starch viscosity as well as thermal properties. FI was negatively correlated with texture that may related to end use. Zapalote Chico maize gelatinizes at higher (P < 0.05) pasting temperature (72.8–73.3°C) and it had higher (P > 0.05) peak viscosity (3,093–4,723 cP), suggesting a more organized starch structure. In hybrid and Tuxpeño samples, most of the starch granules (90%) were gelatinized and increased the hardness in totopos. The totopo samples increased the peak at 4.45 Å, a characteristic of type-V diffraction of amylose-lipid complexes (resistant starch). A small increase in resistant starch (0.6%) was found in totopos, which has important nutritional benefits for consumers. Our results support the preference of Oaxaca people for the totopos made from Zapalote Chico maize.
650 _ 4 a| Tostadas de maíz
650 _ 4 a| Propiedades fisicoquímicas
650 _ 4 a| Contenido de nutrientes
651 _ 4 a| Oaxaca (México)
700 1 _ a| González Amaro, Rosa María
700 1 _ a| Figueroa Cárdenas, Juan de Dios
e| coaut.
700 1 _ a| Perales Rivera, Hugo Rafael
c| Dr.
e| coaut.
n| 6506611468
700 1 _ a| Velés Medina, José Juan
e| coaut.
773 0 _
t| Cereal Chemistry
g| Vol. 94, no. 3 (May/June 2017), p. 451-457
x| 0009-0352
900 _ _ a| Solicítelo con su bibliotecario/a
901 _ _ a| Artículo con arbitraje
902 _ _ a| GOG / MM
904 _ _ a| Julio 2017
905 _ _ a| Artecosur
905 _ _ a| Biblioelectrónica
LNG eng
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*Solicítelo con su bibliotecario/a
Physicochemical and nutritional properties of different maize races on toasted tortillas
González Amaro, Rosa María (autor)
Figueroa Cárdenas, Juan de Dios (autor)
Perales Rivera, Hugo Rafael (autor)
Velés Medina, José Juan (autor)
Contenido en: Cereal Chemistry. Vol. 94, no. 3 (May/June 2017), p. 451-457. ISSN: 0009-0352
No. de sistema: 7194
Tipo: - Artículo con arbitraje
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Inglés

"Biodiversity contributes to nutrient production and, together with processing, is a critical factor in product quality. Physicochemical and nutritional properties of toasted tortillas (totopos) were evaluated in 1) maize samples from Oaxaca communities and 2) maize races of different endosperm texture. Texture profiles show that totopos elaborated from Zapalote Chico maize race showed the best performance (low breaking force) and higher crunchability, similar to commercial totopos. Quality of Zapalote Chico totopos was explained by flotation index (FI) and starch viscosity as well as thermal properties. FI was negatively correlated with texture that may related to end use. Zapalote Chico maize gelatinizes at higher (P < 0.05) pasting temperature (72.8–73.3°C) and it had higher (P > 0.05) peak viscosity (3,093–4,723 cP), suggesting a more organized starch structure. In hybrid and Tuxpeño samples, most of the starch granules (90%) were gelatinized and increased the hardness in totopos. The totopo samples increased the peak at 4.45 Å, a characteristic of type-V diffraction of amylose-lipid complexes (resistant starch). A small increase in resistant starch (0.6%) was found in totopos, which has important nutritional benefits for consumers. Our results support the preference of Oaxaca people for the totopos made from Zapalote Chico maize."