Development and Evaluation of a Nutritionally Enhanced Multigrain Tortilla Snack

Islas-Rubio, Alma Rosa; Barca, Ana María Calderón de la; Molina-Jacott, Luis Enrique; Granados-Nevárez, María del Carmen; Vásquez-Lara, Francisco

doi:10.1007/s11130-014-0408-y

Cited by 8 publications

(6 citation statements)

References 16 publications

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“…15 ml as against 30 ml used in C1 and T1 during dough formation. One of the advantages of nixtamalization is the requirement of lower fat for dough making followed by baking, which was also seen by Islas-Rubio et al (2014) and Pflugfelder et al (1988), who reported losses of 20 per cent in lipid contents of corn grains during nixtamalization. The ash content in T2 was found to be significantly (p # 0.05) higher among all chips, due to mineral rich grains in test chips as compared to corn in control chips and absorption of calcium ions during nixtamalization, which is evident from high calcium content in C2 and T2.…”

Section: Analysis Of Chipsmentioning

confidence: 69%

Quality of nixtamalized, sprouted and baked multigrain chips

Agrahar-Murugkar

Zaidi

Dwivedi

2018

NFS

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Purpose The purpose of the study was to discover whether incorporating flours with high nutritive value along with pre-treatment of cereals with nixtamalization and sprouting of legumes would result in a high-quality healthy alternative for corn-based snacks. Design/methodology/approach Flours of nixtamalized cereals-corn, wheat, rice and sorghum and sprouted legumes-soybean and green gram are made into dough and baked instead of fried to form multi-grain chips. The particle size and physical properties of flour and nutritional, functional and textural properties of dough and chips are tested to study the effect of combination of nixtamalization of cereals and sprouting of legumes in the development of chips. Findings Baked multi-grain chips made of nixtamalized cereals and sprouted legumes had a significantly (p < 0.05) smaller particle size of 24.6 µm compared to T1 24.8 µm, C1 29.3 µm and C2 31.7 µm. T2 and C2 had significantly (p = 0.05) lower OAC value than C1 and T1 due to nixtamalization as nixtamalized flour needed half the amount of oil during dough formation. T1 showed highest calcium (mg/100 g) of 466 which was significantly (p < 0.05) higher than all other groups. The overall acceptability of T2 (8.6) was significantly (p < 0.05) higher than T1 (7.8), C2 (7.4) and C1 (6.8) on the nine-point Hedonic scale. Originality/value The developed chips are superior in terms of higher protein and minerals with better organoleptic acceptability and lower fat content in comparison to both corn chips and nixtamalized corn chips. The multi-grain chip therefore offers a new option for the consumer in high-quality healthy alternative to corn-based fried snacks.

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Section: Analysis Of Chipsmentioning

confidence: 69%

Quality of nixtamalized, sprouted and baked multigrain chips

Agrahar-Murugkar

Zaidi

Dwivedi

2018

NFS

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“…Nachos were prepared according to the 25 experimental runs obtained from OMD (Online Resource 2) (Islas‐Rubio et al, 2014). The dough was prepared by adding D (0.5–1 ml) and drinking water (10 ± 0.6 ml) in a mixture of A (0.2–1 g), B (3–6 g), C (1.5–5 g), E (0.1–0.5 g), salt (0.2 g), and ginger garlic paste (0.1 g).…”

Section: Methodsmentioning

confidence: 99%

“…Nachos were prepared according to the 25 experimental runs obtained from OMD (Online Resource 2) (Islas-Rubio et al, 2014).…”

Section: Process Of Making Nachosmentioning

confidence: 99%

An artificial intelligence approach for modeling nachos developed from bhimkol banana (Musa balbisiana) blossom

Muchahary

Nickhil

Deka

2022

J Food Process Engineering

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The study comprises the investigation of nutrition, phytocomponents, antioxidant activities, antibacterial activities, formulation, and optimization of nachos from underutilized bhimkol (Musa balbisiana) blossom by metaheuristic approach: optimal mixture designed artificial neural network coupled with particle swarm optimization (ANN-PSO). The overall acceptability (OA) obtained from the sensory evaluation was taken as the output layer of the swarm optimization. Investigation showed bhimkol blossom (BB) as a good source of nutrition, phytocomponents such as carbohydrate (66.87 ± 0.20%), crude fiber (12.12 ± 0.28%), vitamin E (8.73 mg/g), and fatty acid consisting of monounsaturated (66.67%) and polyunsaturated (33.33%). The whole blossom showed the highest antioxidant at 82.77% in the 2,2-diphenyl-1-picrylhydrazyl assay and major antibacterial activity against Salmonella typhi at IC 50 25.21 ± 0.14 mg/ml. The optimum set of the parameter from ANN-PSO for best nachos was obtained at OA of 8.9 in epoch 6 and showed high fracturability and crispiness. Principal component analysis among the sensory attributes of commercial, control, and BB nachos revealed that the taste and OA were majorly weighted towards component 1. The least significant difference was found between commercial and BB nachos. Nutrition rich nachos can be helpful in worldwide implementation in commercially profitable food industries. Practical ApplicationsUnderutilized wild bhimkol blossom (BB) is rich in nutrition, and phytocomponents along with significant antioxidant and antibacterial properties. The modeling of nachos by particle swarm optimization resulted in optimum set of parameters corn starch, wheat flour, BB, refined oil, and black pepper at 0.13, 0.39, 0.33, 0.66, and 0.26 g, respectively. Overall acceptability was positively affected by increased wheat flour exhibiting high fracturability and crispiness. This nutritious new product may possess other tremendous health benefits and have high consumer demand leading to profitable micro-large food industries. This is also a sustainable approach to environmental loss and utilizing something demanding and good consumer acceptability.Novelty Statement: Underutilized wild bhimkol blossom is rich in nutrition, and phytocomponents along with significant antioxidant and antibacterial properties. Overall acceptability was positively affected by increased wheat flour exhibiting high fracturability and crispiness. This nutritious new product may possess other tremendous

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“…Texture of samples was evaluated by analysing the hardness (H). The texture analysis procedure was based on Islas-Rubio et al (2014). The hardness in g of the chips was determined by texture analyser TA-XT2 (Stable Microsystems, Surrey, UK) with a spherical-end accessory (6.35 mm in diameter) at the test speed of 1 mm s À1 .…”

Section: Texture Analysismentioning

confidence: 99%

Enrichment of chips with fibre from a tiger‐nut (Cyperus esculentus) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties

Alava

Verdú

Baviera

et al. 2018

Int J of Food Sci Tech

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Summary The impact of integrating a tiger‐nut milk co‐product into the wheat chip production process for enriching fibre content to meet European recommendations for ‘source of fibre foods’ and ‘high fibre content foods’ was studied. Four different flours, based on their composition and particle size, were obtained from the co‐product. Wheat flour was substituted at the 5%, 10% and 20% levels with the co‐product, and the processing, physico‐chemical and sensory properties of chip were studied. In the baking phase, mass loss was more marked for the substituted samples (42%) than the control (34%), but differences diminished after the tempering time (33%) by absorbing moisture from the environment. This effect was related to the increased chips surface (≈43%) in the forming phase because dough retraction decreased. The co‐product as a fibre source produced alterations to chip processing and its physico‐chemical properties should be taken into account. However, chips positively impacted consumer acceptability.

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Development and Evaluation of a Nutritionally Enhanced Multigrain Tortilla Snack

Cited by 8 publications

References 16 publications

Quality of nixtamalized, sprouted and baked multigrain chips

Quality of nixtamalized, sprouted and baked multigrain chips

An artificial intelligence approach for modeling nachos developed from bhimkol banana (Musa balbisiana) blossom

Enrichment of chips with fibre from a tiger‐nut (Cyperus esculentus) milk co‐product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: impact on processing, physico‐chemical and sensory properties

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