Bioactives-retained non-glutinous noodles from nixtamalized Dent and Flint maize

Porous‐structured extruded instant noodles induced by the medium temperature α‐amylase and its effect on selected cooking properties and sensory characteristics

“…The cooking loss at <8% was considered as high‐quality noodles according to Kumar & Prabhasankar () and Das et al . (). The extruded sample without MTA showed the highest cooking loss (15.71%), as the gelatinised starch dissolved by layers starting from its surface to the middle during the cooking process.…”

“…This result indicated that the partly dissolved or nonuniform noodles had poor water-binding capacity; only the well-developed porous structure could bring real benefits to the improvement of cooking quality. The cooking loss at <8% was considered as high-quality noodles according to Kumar & Prabhasankar (2015) and Das et al (2017). The extruded sample without MTA showed the highest cooking loss (15.71%), as the gelatinised starch dissolved by layers starting from its surface to the middle during the cooking process.…”

Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

“…The health beneficial effects of these bioactive compounds have been mainly attributed to their antioxidant and antiradical capacity but they also increase the activity of endogenous antioxidant enzymes and exhibit antimutagenic, anticarcinogenic and chemoprotective properties ( Jing et al., 2008 , Mendoza-Díaz et al, 2012 ). However, even though maize is an important source of plant bioactive metabolites, it needs to be processed into final food previously to consumption, which may change or degrade their bioactive compounds ( Das et al., 2017 ). In this sense, it has been reported that the nixtamalization process reduces antioxidant capacity and total phenolics when compared to raw kernels and such losses vary according to the type of corn ( de la Parra et al., 2007 ).…”