Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00400-9
Abstract: The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to tortilla chips was studied to analyze the supplementation potential of these underexploited plant residues possessing attractive nutraceutical properties. Supplementation of… read more here.
Keywords: tortilla chips; addition; mango peel; powder tortilla ... See more keywords
Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.09.016
Abstract: Abstract Maize tortillas are still an important source of energy and proteins for Mesoamerican population. While starch digestibility has been characterized at some detail, studies on protein digestibility are still scarce. This work considered maize… read more here.
Keywords: maize tortillas; storage time; method; protein digestibility ... See more keywords
Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable
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DOI: 10.3390/foods12010072
Abstract: In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was undertaken to develop a healthier tortilla with higher iron and protein, while maintaining adequate technological and sensory qualities. Composite durum… read more here.
Keywords: tortilla; durum wheat; chickpea flour;