In search for better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12424
Abstract: BACKGROUND Nixtamalized flour snacks like tortilla chips are widely consumed across the world, but they are nutritionally poor and contribute to obesity and other non-communicable diseases. The production of healthy versions of such snacks, by… read more here.
Keywords: addition; tortilla chips; fold amaranth; nixtamalized flour ... See more keywords
Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips
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DOI: 10.1007/s10068-019-00563-2
Abstract: Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)2], ecological (ENP) with CaCO3, classic nixtamalization… read more here.
Keywords: nixtamalization processes; nixtamalization; tortilla chips; acrylamide formation ... See more keywords
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