Maíz nixtamalizado suplementado con un concentrado de proteínas de sardina para mejorar el valor biológico de las tortillas

López-Alarcón, Mardia; Montalvo-Velarde, Irene; Bernal-Gracida, Lilia; Barbosa-Cortés, María de Lourdes

doi:10.24875/gmm.17003373

Cited by 3 publications

(2 citation statements)

References 6 publications

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“…However, the protein content in tortillas is around 4.12 % (Rodiles- López et al, 2019), and the proteins contain low concentration of lysine and tryptophan, in addition to being unbalanced in the proportion of leucine and isoleucine. (López-Alarcón et al, 2017). However, Cortés et al, (2016) evaluated the bromatological and sensory quality of tortillas made with mixtures of corn flour and oat flour, and found significant differences, the tortillas added with 40 % oat flour presented high content of protein and fiber, but less acceptability, while those of 10 and 20 % presented better acceptability, flavor, texture and higher protein content.…”

Section: Introductionmentioning

confidence: 99%

Development of a More Nutritious Tortilla in Mexico

Cortes,

Vera,

Jiménez

et al. 2023

JHS

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The objective was to improve the nutritional value of the tortilla added with soy flour (Glycine max) and oats (Avena sativa). A completely randomized design was used in the formulation of five treatments (T) and a control (100% corn). Two concentrations of corn (70 and 85 %) with 5, 10, 15 and 30 % soybean and oatmeal were evaluated. The proximal composition and the content of three minerals were analyzed. The results showed significant differences (P≤0.05). Finding that the tortillas made with 70% corn and 30% soy contained 21.43% protein, 440, 6.3 and 2.9 mg of Ca, Fe and Zn, respectively. Followed by the formulation with 70, 15 and 15% corn, soybean and oats, containing 19.78% protein, 560 mg of Ca and 2.85 mg of Zn. It is concluded that the preparation of corn tortillas added with soybeans and oats significantly increases the content of protein and minerals of nutritional interest.

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Section: Introductionmentioning

confidence: 99%

Development of a More Nutritious Tortilla in Mexico

Cortes,

Vera,

Jiménez

et al. 2023

JHS

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“…The nutritional value of tortillas can be upgraded by the addition of legumes and/ Volumen XXIII, Número 2 Heredia-Sandoval et al: Supplementation of corn tortilla with freeze-dried / XXIII (2): 134-140 (2021) 135 or animal products. Several studies have been conducted to improve the protein score in corn tortilla by the addition of vegetable protein such as soybean products (whole, defatted flour, protein concentrates, isolates, okara, or soymilk) (Chuck-Hernández and Serna-Saldivar, 2019), cottonseed (McPherson and Ou, 1976), germinated corn (Wang and Fields, 1978), amaranth seed (Sanchez-Marroquin et al, 1987), sorghum bran (Serna-Saldivar et al, 1988) and animal protein such as sardine (Sardina pilchardus) protein concentrate (López-Alarcón et al 2018) and egg (Serna-Saldivar and Perez-Carrillo, 2016). However, there has been a limited use of these ingredients most probably due to the change in the tortilla sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage

et al. 2021

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Corn tortilla is one of the most consumed foodstuffs in Latin America, representing a good nutrients source, although deficient in some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for tortilla supplementation. Our objective was to elaborate corn tortillas supplemented with jumbo squid muscle flour (JSMF), using composite corn flours containing JSMF (2.5 and 5.0%), to improve their nutritional quality without affecting their physicochemical/sensory properties and storage stability. Supplementation with 5% JSMF increased (P<0.05) tortilla protein level, and the essential amino acids versus the control. The 2.5% JSMF tortillas were tasteful and acceptable (P≥0.05) as the control. JSMF addition showed an antimicrobial effect on mesophilic and psychrophilic bacteria; however, yeast and moulds grew beyond the permissible limit at day 5 of storage. JSMF addition did not affect (P≥0.05) the cutting force, with all tortillas tending to become harder to roll without cracking as storage elapsed. Tortilla storage stability (supplemented or not) was 3 days at 2–4 °C. Results suggest the feasibility of adding JSMF to corn tortilla, improving its nutritional characteristics without markedly affecting other parameters.

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Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus)

Ramos-Ramos

Rodríguez-Castillejos

Santiago-Adame

et al. 2019

CyTA - Journal of Food

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Maize has antioxidant properties and a high amount of carbohydrates, while fish has high-quality proteins and unsaturated fatty acids. The goal of this study was to prepare a functional food enriched with protein and n-3 fatty acids from Scomber scombrus. A sensory analysis was carried out, along with a texture profile, color and proximate analyses, content of EPA+DHA, and shelf life analyses on five formulations of the snack produced. The best-accepted formula turned out to be the one containing 15% fish, and in comparison with the control, it displayed similar fracturability, less hardness, a higher amount of protein and lipids, and EPA+DHA (p ≤ 0.05), providing 14.6% of the daily recommended intake of EPA+DHA (30 g of product). The development of new products, such as the one proposed in this study, can be a new and healthy alternative to substitute other similar, commercially sold products with a lower amount of nutrients. Producción y caracterización de un aperitivo a base de harina de maíz y caballa atlántica (Scomber scombrus) RESUMEN El maíz tiene propiedades antioxidantes y contiene una gran cantidad de carbohidratos, mientras que el pescado posee proteínas de alta calidad y ácidos grasos insaturados. El objetivo de este estudio fue preparar un alimento funcional enriquecido con proteínas y ácidos grasos n-3 obtenidos de Scomber scombrus. Con este propósito se realizó un análisis sensorial, un perfil de textura, un análisis proximal y de color, de contenido de EPA + DHA y un análisis de vida útil en cinco formulaciones del aperitivo producido. La fórmula que registró mayor aceptación contiene 15% de pescado y, en comparación con el control, mostró fracturabilidad similar, menos dureza, mayor cantidad de proteínas y lípidos, así como de EPA + DHA (p ≤ 0.05); además, proporciona 14.6% de la ingesta diaria recomendada de EPA + DHA (30 g de producto). La elaboración de nuevos productos, como el propuesto en este estudio, puede ser una alternativa novedosa y saludable para sustituir productos similares que contienen menor cantidad de nutrientes y se venden comercialmente, ARTICLE HISTORY

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Maíz nixtamalizado suplementado con un concentrado de proteínas de sardina para mejorar el valor biológico de las tortillas

Abstract: SP-supplemented corn flour at a 96.25:3.75% ratio improves the biological value of tortillas without modifying their physical and sensorial characteristics.

Cited by 3 publications

References 6 publications

Development of a More Nutritious Tortilla in Mexico

Development of a More Nutritious Tortilla in Mexico

Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage

Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus)

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