Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla

Vázquez-Rodríguez, Jesús Alberto; Amaya‐Guerra, Carlos A.; González, Juan Gabriel Báez; Núñez-González, María Adriana; Figueroa‐Cárdenas, Juan de Dios

doi:10.1080/19476337.2012.753644

Cited by 11 publications

(13 citation statements)

References 13 publications

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“…This can be attributed to the higher content of ash, protein, and fat in amaranth as compared with wheat flour. In other studies, maize tortilla supplemented with AF along with bean flour was found to have a higher value of protein (Vázquez‐Rodríguez et al, ) and incorporation of 10–20% popped AF in wheat bread resulted in an appreciable increase in ash, protein and fat content and a decrease in starch content (Bodroža‐Solarov et al, ).…”

Section: Resultsmentioning

confidence: 91%

“…In another study, gluten free dough prepared from sorghum, finger millet, pearl millet, and rice have been found to be stickier as compared with wheat dough (Vidya et al, ). Moreover, amaranth has lower content of amylose and there is negative correlation between lower amylose content and adhesiveness; replacement with amaranth causes changes in percentage of amylose and amylopectin in the blends with wheat, which has an influence on dough properties like adhesiveness (Vázquez‐Rodríguez et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…Koeppe, Harris, and Hanna (1987) reported an improved amino acid balance with higher lysine content in an extrusion product prepared from defatted AF blended with defatted maize gluten meal in 80:20 ratio. In another study, a significant increase in protein and lysine content (48% increase) was reported when maize based tortilla was supplemented with AF and bean flour at levels of 7 and 3%, respectively (V azquez- Rodríguez et al, 2013).…”

Section: Lysine Content and In Vitro Protein Digestibilitymentioning

confidence: 99%

“…Moreover, amaranth has lower content of amylose and there is negative correlation between lower amylose content and adhesiveness; replacement with amaranth causes changes in percentage of amylose and amylopectin in the blends with wheat, which has an influence on dough properties like adhesiveness (V azquez- Rodríguez et al, 2013).…”

Section: Dough Stickinessmentioning

confidence: 99%

“…Its effect on other parameters like rheology, functionality and sensory acceptability also needs to be investigated. Some studies have investigated the effect of amaranth flour incorporation in cereal based products such as cookies (Sindhuja, Sudha, & Rahim, ), pasta (Sudha & Leelavathi, ), bread (Ayo, ), Iranian bread (Pourafshar, Rosentrater, & Krishnan, ), and tortilla (Vázquez‐Rodríguez, Amaya‐Guerra, Báez‐González, Núñez‐González, & Figueroa‐Cárdenas, ). There has been no report on the influence of amaranth on the nutritional value and overall quality of Indian chapatti .…”

Section: Introductionmentioning

confidence: 99%

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Rheological and nutritional studies of amaranth enriched wheatchapatti(Indian flat bread)

Banerji

Ananthanarayan

Lele

2017

J Food Process Preserv

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Chapatti made from whole wheat is a popular staple food in India. This article reports incorporation of amaranth (Amaranthus hypochondriacus) flour (20-50%) in wheat flour to get improved rolling properties and better nutrition in terms of proteins and micronutrients. Rheological studies of whole wheat flour (control) and amaranth-wheat combinations using farinograph revealed that amaranth flour (AF) addition up to 50% led to a decrease in percentage water absorption (84.80-77.55%) and dough stability (1.6-0.6 min). Stickiness of dough slightly increased (31.2-33.55 g), but there was overall improvement in softness, rollability, and spreadability of dough with increasing levels of AF. Based on texturometer measurement and sensory evaluation of chapattis, incorporation of 40% AF is recommended. Chapatti made from this blend had significantly higher content of ash (iron, calcium, and magnesium), fat, protein, and lysine; it also showed improved in vitro protein digestibility. Practical applicationsIn recent times, pseudo-cereals such as amaranth, quinoa, and buckwheat, which were hitherto not consumed popularly, have attracted the attention of consumers all over the world due to their nutritional profile. Amaranth is a hardy crop which grows vigorously even in drought conditions. It is a rich source of protein, fat, fiber, and minerals. It has a balanced amino acid profile and is particularly rich in lysine. However, its consumption in India is limited to a few traditional products and it has remained largely underutilized. Staple foods like wheat chapatti can be supplemented with amaranth flour for nutritional improvement of the product. An understanding of the influence of AF on dough functionality and chapatti quality would be beneficial from the point of view of product development. This study investigated the effect of AF incorporation on rheological, nutritional, and quality characteristics of chapatti.

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Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Lysine Content and In Vitro Protein Digestibilitymentioning

confidence: 99%

Section: Dough Stickinessmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rheological and nutritional studies of amaranth enriched wheatchapatti(Indian flat bread)

Banerji

Ananthanarayan

Lele

2017

J Food Process Preserv

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Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Joel

Isabel

́irez-Wong³

et al. 2022

Cereal Chem

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Background and Objectives Nutritional benefits of amaranth addition to maize products have been documented. However, studies of the effect on the final product's rheological and textural properties are scarce. The objective was to study the effect of amaranth addition on masa's rheological properties and the tortilla texture of maize nixtamalized flours obtained by extrusion technology. Findings Composite flours of maize with 0%, 15%, 30%, or 45% amaranth were extruded, and masa and tortillas were obtained. Masa properties were evaluated with dynamic rheology and tortilla firmness with the texture profile analysis. The amaranth addition effect was not linear. Fifteen percent addition increased frequency sweep values for G′ and G″, while 30% and 45% addition decreased them. Tortilla firmness decreased at 2 storage hours for 15% addition compared with maize‐only samples (5440 and 7190 (g‐f)/mm). The effects can be partially explained by differences in starch characteristics. Conclusions Amaranth (15% addition) improved masa viscoelastic behavior and reduced firmness during storage. Besides the nutritional effects, amaranth use at the tested level will be helpful in improving the texture of maize tortillas produced with extruded flour. Significance and Novelty The texture of tortillas obtained by extruded flours has not been reported to be completely satisfactory; therefore, the use of amaranth has the potential to improve the final product quality.

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Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties

Sánchez-Villa

Bautista

Ramírez-Ortiz

et al. 2020

International Journal of Gastronomy and Food Science

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Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla

Cited by 11 publications

References 13 publications

Rheological and nutritional studies of amaranth enriched wheatchapatti(Indian flat bread)

Rheological and nutritional studies of amaranth enriched wheatchapatti(Indian flat bread)

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties

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