Composition and characteristics of oil extracted from flaxseed-added corn tortilla

Rendón-Villalobos, J. Rodolfo; Bello‐Pérez, Luis A.; Agama‐Acevedo, Edith; Islas-Hernández, JJ; Osorio-Dı́az, Perla; Tovar, Juscelino

doi:10.1016/j.foodchem.2009.03.080

Cited by 13 publications

(5 citation statements)

References 40 publications

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“…Protein content of Tarhana chips determined 10,62% and 14,0% respectively as shown in Table 1. It was reported that protein content of corn tortilla chips was 9,1 g/100 g indicating that Tarhana chips had higher protein than corn tortilla chips (12,0 g/100 g) [23]. These results are similar to those reported by [6,[7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24].…”

Section: Resultssupporting

confidence: 75%

“…It was reported that protein content of corn tortilla chips was 9,1 g/100 g indicating that Tarhana chips had higher protein than corn tortilla chips (12,0 g/100 g) [23]. These results are similar to those reported by [6,[7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22][23][24]. The moisture and protein contents determined as 8,6 and 11,5%, 10,4 and 13,6%, respectively.…”

Section: Resultsmentioning

confidence: 99%

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Microbiological, Chemical Compositions and Antioxidant Capacity of Tarhana Chips Fermented With Kefir

Şahingil

2019

Eskişehir Technical University Journal of Science and Technology a - Applied Sciences and Engineering

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In this study, the tarhana samples which fermented with kefir show higher antioxidant activity than tarhana samples which are fermented with yogurt (without kefir grains). The control tarhana chips (fermented with yogurt) samples (0,47±0,51 µmol/g TE) have significantly (P0.05) lower antioxidant capacity (DPPH radical scavenging activity) than the fermented with kefir (0,67±0,02 µmol/g TE) samples. The ABTS values (0,83±0,28 µmol/ TE gr and 0,71±0,32 µmol/ TE gr) of extracts are significantly different in YT sample and KT samples fermented with kefir. The difference in antioxidant activities of traditional tarhana chips and tarhana with kefir grains are statistically significant (P<0.05). The analysis of total coliform group bacteria, total aerobic mesophilic bacteria, total Lactobacillus spp. and yeast-mould counts were conducted in samples. None of the samples contained coliform group bacteria. At the end of fermentation, count of Lactobacillus spp. and total aerobic mesophilic bacteria for traditional tarhana chips and fermented chips with kefir determined 8,47-8,94 log cfu/g and 7.43-7.95 log cfu/g, respectively. Yeast counts in the samples of chips fermented with kefir found 6,89 log cfu/g. As a result, the use of kefir instead of yogurt in tarhana chips production is highly recommended as a tarhana type which has the potential to be a highly functional product with a high nutritional value due to its significant increase in antioxidant properties and its contribution to protein content.

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Section: Resultssupporting

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Microbiological, Chemical Compositions and Antioxidant Capacity of Tarhana Chips Fermented With Kefir

Şahingil

2019

Eskişehir Technical University Journal of Science and Technology a - Applied Sciences and Engineering

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“…For instance, its low viscosity (shear rate ranging from 10 to 1000 s −1 ) compared to other gums, such as locust bean gum, guar gum, and xanthan gum [ 7 ] gives it the promising fortification properties of fibers in food products [ 5 ]. Despite the numerous studies describing the health-related benefits of flax seeds and their food applications [ 8 , 9 , 10 , 11 , 12 ], little interest has been reported on the role of SFG in promoting human health [ 13 , 14 ]. Fractionating flax seed to kernel and hull—representing 63% and 37% of the total seed weight [ 15 ], respectively—is of great importance, as it allows an oil-rich fraction (kernel) and a gum-rich fraction (hull) to be obtained, thus reducing the downstream processing cost and increasing the profitability.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls

et al. 2016

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Soluble flaxseed gum (SFG) was extracted from flax (Linum usitatissimum) hulls using hot water, and its functional groups and antioxidant properties were investigated using infrared spectroscopy and different antioxidant assays (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), reducing power capacity, and β-carotene bleaching inhibition assay), respectively. The antioxidant capacity of SFG showed interesting DPPH radical-scavenging capacity (IC50 SFG = 2.5 mg·mL−1), strong ABTS radical scavenging activity (% inhibition ABTS = 75.6% ± 2.6% at 40 mg·mL−1), high reducing power capacity (RPSFG = 5 mg·mL−1), and potent β-carotene bleaching inhibition activity (IC50 SFG = 10 mg·mL−1). All of the obtained results demonstrate the promising potential use of SFG in numerous industrial applications, and a way to valorize flaxseed hulls.

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“…The minimum SV (35.70 mg KOH/g oil) was observed at a concentration of 0.75% Ca(OH) 2 and steeping time of 16 h. This suggests that the free calcium ions coming from the alkaline solution during the cooking of the corn kernels may be reacting with the carboxyl groups of the FFAs of the corn oil, further intensifying the reaction; with increased steeping time, there must have been a greater diffusion of calcium into the germ, which reacted with the FFAs, thereby reducing the SV. According to Rendo´n-Villalobos et al (2009), when corn kernels are cooked during nixtamalization, the triglycerides are degraded to FFAs, and some may bind to calcium ions, thus reducing the SV.…”

Section: Saponification Valuementioning

confidence: 99%

Effect of thermal-alkaline processing conditions on the quality level of corn oil

Yahuaca-Juárez

Martínez-Flores

Huerta-Ruelas³

et al. 2013

CyTA - Journal of Food

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The objective of this study was to determine the best combination of process variables to produce nixtamalized corn flour (NCF) with the lowest level of lipid deterioration. The nixtamalization conditions used were calcium concentrations from 0.4 to 2.56 g Ca(OH) 2 /L in water and steeping times of 6.34 to 17.65 h. The cooking time was 40 min at 948C. The cooked and steeped grains were washed and milled to obtain masa which was then dehydrated and milled until the NCF was obtained. Oil was extracted by means of hexane from each sample of processed corn. The level of least oil deterioration of nixtamalized samples was based on the following response variables: saponification, acidity, peroxides, iodine values and extinction coefficient measured at 270 nm (K 270 ). The best nixtamalization conditions for obtaining the highest oil stability were found at Ca(OH) 2 lower than 0.75% and steeping times less than 12 h.Keywords: corn; nixtamalization; lipids; oxidation El objetivo de este estudio fue determinar la mejor combinacio´n de las variables de proceso para producir harina de maı´z nixtamalizada (HMN) con el menor deterioro de los lı´pidos. Las condiciones de nixtamalizacio´n usadas fueron concentraciones de hidro´xido de calcio en un rango de 0,4 a 2,56 g Ca(OH) 2 /L en agua y tiempos de reposo de 6,34 y 17,65 h. La temperatura de cocimiento fue de 948C por 40 min. Los granos de maı´z cocidos y reposados fueron lavados y molidos para obtener masa, la cual fue deshidratada y molida hasta obtener la HMN. A cada muestra de maı´z procesado le fue extraı´do el aceite con hexano. El punto donde existio´una menor oxidacio´n de aceite fue basado en las siguientes variables de respuesta: valores de saponificacio´n, de acidez, de pero´xidos, de iodo y el K 270 . Las mejores condiciones de nixtamalizacio´n para obtener la mayor estabilidad del aceite fueron encontradas a concentraciones de Ca(OH) 2 inferiores a 0,75% y tiempos de reposo menos de12 h.

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Composition and characteristics of oil extracted from flaxseed-added corn tortilla

Cited by 13 publications

References 40 publications

Microbiological, Chemical Compositions and Antioxidant Capacity of Tarhana Chips Fermented With Kefir

Microbiological, Chemical Compositions and Antioxidant Capacity of Tarhana Chips Fermented With Kefir

Antioxidant Properties of Water-Soluble Gum from Flaxseed Hulls

Effect of thermal-alkaline processing conditions on the quality level of corn oil

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