This work aimed to evaluate the effect of xanthan gum and ascorbic acid on the techno-functional properties of bean/corn composite flour for producing and evaluating a pound cake. The composite flours were formulated with bean flour (80%) and nixtamalized corn flour (20%) using xanthan gum and/or ascorbic acid in different concentrations (0, 0.25 and 0.50%). The different flours composed of beans/corn were evaluated for their water absorption capacity (2.68 to 3.84 g/g), oil absorption capacity (1.14 to 1.43 g/mL) and swelling capacity (10.57 to 10.98 mL/g). The different flours composed of beans/corn were used for the production of pound cakes. As the content of xanthan gum and/or ascorbic acid increased, the different pound cakes presented better weight, volume and volume index. Likewise, the nutritional quality of the pound cake is improved, compared to the flour used individually.
Guava is one of the most important fruit crops in Zacatecas, Mexico. However, its permanence as an agrifood chain could be at risk. This research evaluated the current positioning of the guava chain. The information supporting these results was collected using the International Service for National Agricultural Research (ISNAR) methodology. The results indicated that guava is in a retraction status due to low socioeconomic importance and competitiveness. This situation is due to a significant decrease in the established area with guava, induced by various climatic, productive, and economic factors that growers have been experiencing. Therefore, it is necessary to improve crop productivity through the dissemination and adoption of technological innovations to improve yield.
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