Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour

In this work the objectives were: (1) To optimize the extrusion conditions of defatted chia seeds maximizing antioxidant activity (AoxA), total phenolic content (TPC) and in vitro protein digestibility (IVPD), and (2) To evaluate the nutritional, nutraceutical, and sensory (acceptability) properties...

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Glavni autori:	León-López, Liliana, Reyes-Moreno, Cuauhtémoc, Ley-Osuna, Alfa Hatzue, Perales-Sánchez, Janitzio Xiomara Korina, Milán-Carrillo, Jorge, Cuevas-Rodríguez, Edith Oliva, Gutiérrez-Dorado, Roberto
Format:	Online
Jezik:	eng
Izdano:	Universidad de Sonora 2019
Online pristup:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1012
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

id	biotecnia-article-1012
record_format	ojs
spelling	biotecnia-article-10122022-05-31T17:21:11Z Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour León-López, Liliana Reyes-Moreno, Cuauhtémoc Ley-Osuna, Alfa Hatzue Perales-Sánchez, Janitzio Xiomara Korina Milán-Carrillo, Jorge Cuevas-Rodríguez, Edith Oliva Gutiérrez-Dorado, Roberto Tortillas chia extrusion optimization antioxidant/ antihypertensive activity In this work the objectives were: (1) To optimize the extrusion conditions of defatted chia seeds maximizing antioxidant activity (AoxA), total phenolic content (TPC) and in vitro protein digestibility (IVPD), and (2) To evaluate the nutritional, nutraceutical, and sensory (acceptability) properties of tortillas formulated with commercial nixtamalized maize flour (MASECAMR) and optimized extruded defatted chia flour. Response surface methodology was applied as an optimization tool. A central composite rotatable design with two factors [Extrusion temperature (ET=50-160°C), screw speed (SS=50-240 rpm)] in five levels were used. The extruded from each treatment (13) were dried and ground to obtain extruded defatted chia flours (EDCF). The desirability function was applied as optimization technique. The prediction models for each response variable were adequate and reproducible. The optimal extrusion conditions to obtain optimized extruded defatted chia flour (OEDCF) were ET=147°C/SS=237 rpm; a high global desirability (D=0.815) was associated with these optimal conditions. The tortillas elaborated with MASECATM flour + OEDCF had higher IVPD, C-PER, TPC and AoxA, and better antihypertensive potential than elaborated with only MASECATM flour. The addition of OEDCF to MASECATM flour increased the nutritional and nutraceutical value of the tortillas. Universidad de Sonora 2019-07-18 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/1012 10.18633/biotecnia.v21i3.1012 Biotecnia; Vol. 21 No. 3 (2019): Septiembre-Diciembre; 56-66 Biotecnia; Vol. 21 Núm. 3 (2019): Septiembre-Diciembre; 56-66 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/1012/342 Derechos de autor 2019 Biotecnia
institution	Biotecnia
collection	OJS
language	eng
format	Online
author	León-López, Liliana Reyes-Moreno, Cuauhtémoc Ley-Osuna, Alfa Hatzue Perales-Sánchez, Janitzio Xiomara Korina Milán-Carrillo, Jorge Cuevas-Rodríguez, Edith Oliva Gutiérrez-Dorado, Roberto
spellingShingle	León-López, Liliana Reyes-Moreno, Cuauhtémoc Ley-Osuna, Alfa Hatzue Perales-Sánchez, Janitzio Xiomara Korina Milán-Carrillo, Jorge Cuevas-Rodríguez, Edith Oliva Gutiérrez-Dorado, Roberto Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
author_facet	León-López, Liliana Reyes-Moreno, Cuauhtémoc Ley-Osuna, Alfa Hatzue Perales-Sánchez, Janitzio Xiomara Korina Milán-Carrillo, Jorge Cuevas-Rodríguez, Edith Oliva Gutiérrez-Dorado, Roberto
author_sort	León-López, Liliana
title	Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
title_short	Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
title_full	Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
title_fullStr	Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
title_full_unstemmed	Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
title_sort	improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour
description	In this work the objectives were: (1) To optimize the extrusion conditions of defatted chia seeds maximizing antioxidant activity (AoxA), total phenolic content (TPC) and in vitro protein digestibility (IVPD), and (2) To evaluate the nutritional, nutraceutical, and sensory (acceptability) properties of tortillas formulated with commercial nixtamalized maize flour (MASECAMR) and optimized extruded defatted chia flour. Response surface methodology was applied as an optimization tool. A central composite rotatable design with two factors [Extrusion temperature (ET=50-160°C), screw speed (SS=50-240 rpm)] in five levels were used. The extruded from each treatment (13) were dried and ground to obtain extruded defatted chia flours (EDCF). The desirability function was applied as optimization technique. The prediction models for each response variable were adequate and reproducible. The optimal extrusion conditions to obtain optimized extruded defatted chia flour (OEDCF) were ET=147°C/SS=237 rpm; a high global desirability (D=0.815) was associated with these optimal conditions. The tortillas elaborated with MASECATM flour + OEDCF had higher IVPD, C-PER, TPC and AoxA, and better antihypertensive potential than elaborated with only MASECATM flour. The addition of OEDCF to MASECATM flour increased the nutritional and nutraceutical value of the tortillas.
publisher	Universidad de Sonora
publishDate	2019
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1012
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Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour

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