Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

Determination of sensory, microbiological and antioxidant properties of tortilla added with Roselle decoction calyxes powder

The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel...

Saved in:

書目詳細資料
其他作者:	Mercado Mercado, Gilberto, Núñez-Gastélum, José Alberto, Cancino Herrera, Daniel Isram, Ramos García, Karla Elizabeth, Juárez García, Alondra Valeria, Huerta De La Trinidad, Elia
格式:	Artículo
語言:	English
出版:	2024
主題:	Tortilla roselle decoction calyxes phenolic compounds corn wheat antioxidant capacity info:eu-repo/classification/cti/6
在線閱讀:	https://doi.org/10.51745/najfnr.8.17.178-191 https://najfnr.com/home/article/view/433
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Enchiladas y tortillas /

Morphological characteristics, chemical composition and antioxidant activity of seeds by four wild Opuntia species from North of Mexico
由: Valero Galván, José
出版: (2018)

Vendiendo tortillas /

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
由: Subiria-Cueto, Rodrigo
出版: (2019)

Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
由: González-Aguilar, Gustavo A.
出版: (2018)

Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity
由: Alvarez-Parrilla, Emilio
出版: (2020)

Morphological characteristics, chemical composition and antioxidant activity of seeds by four wild Opuntia species from North of Mexico
由: Núñez-Gastélum, José Alberto
出版: (2018)

Morphological characteristics, chemical composition and antioxidant activity of seeds by four wild Opuntia species from North of Mexico
由: Núñez-Gastélum, José Alberto
出版: (2018)

Tipos Mexicanos : vendedoras de tortillas /

Tipos Mexicanos : vendedoras de tortillas /

The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
出版: (2022)

Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
由: Lopez Diaz, Jose Alberto
出版: (2020)

Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products
出版: (2024)

Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico
由: Alvarez-Parrilla, Emilio
出版: (2020)

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
出版: (2021)

T5 - La Coci-Neta - Graps de Pavo - Ep. 3.
由: Universidad Autónoma de Ciudad Juárez, et al.
出版: (2022)

Productive capacity and full employment: a policy alternative
由: Mario Ricardo Ahedo García, et al.
出版: (2023)

Systematic Physical Exercise and Spirulina maxima Supplementation Improves Body Composition, Cardiorespiratory Fitness, and Blood Lipid Profile: Correlations of a Randomized Double-Blind Controlled Trial
由: Hernandez Lepe, Marco Antonio
出版: (2019)

Effect of Moringa oleifera seed extract on antimicrobial activity and in vitro fertilization ability of cryopreserved ram semen
出版: (2022)

Making tortillas : Mexico /

Tortillera = tortilla maker : Guadalajara /

Organizational responsiveness and absorptive capacity. Study of manufacturing companies in Mexico
由: María del Rosario Demuner Flores, et al.
出版: (2022)

Lima Bean
由: Peraza Mercado, Gwendolyne
出版: (2020)

Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits
由: de Camargo, Adriano Costa
出版: (2019)

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
出版: (2021)

Effects of dietary Silybum marianum powder on growth performance, egg and carcass characteristics, immune response, intestinal microbial population, haemato-biochemical parameters and sensory meat quality of laying quails
由: Rivas Caceres, Raymundo Rene
出版: (2024)

Linking HEIs with the production sector: A communication approach between key actors in Ciudad Juárez, Mexico
出版: (2020)

Automotive industry in the NAFTA region. An analysis of value added in bilateral exports
由: Brenda Murillo-Villanueva, et al.
出版: (2023)

Determination of the Chemical Composition of Lithium Niobate Powders
由: Sanchez Dena, Oswaldo
出版: (2019)

Risk Assessment With Value Added Pythagorean Fuzzy Failure Mode and Effect Analysis for Stakeholders
出版: (2021)

Effect of elicitors in the nutritional and sensorial quality of fruits and vegetables
由: Rodrigo Garcia, Joaquin
出版: (2018)

T4 - La Coci-Neta - Tortillas de Champiñones - Ep. 6.
由: Universidad Autónoma de Ciudad Juárez, et al.
出版: (2022)

Lithium Niobate Single Crystals and Powders Reviewed—Part II
由: Farias, Rurik
出版: (2020)

Lithium Niobate Single Crystals and Powders Reviewed—Part I
由: Farias, Rurik
出版: (2020)

Screening of the physical and structural properties of chitosan-polycaprolactone films added with moringa oleifera leaf extract
由: Núñez-Gastélum, José Alberto
出版: (2019)

Sensorial and physicochemical profile of chihuahua cheese considering consumer preferences
由: Martínez-Ruiz, Nina del Rocío
出版: (2018)

Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly
由: Rodriguez-Tadeo, Alejandra
出版: (2021)

A new method for assessing the utility of powder bed fusion (PBF) feedstock
出版: (2020)

Multi-physics continuum modelling approaches for metal powder additive manufacturing: a review
由: Alba-Baena, Noé
出版: (2020)

The effectiveness of published continuum constitutive laws to predict stress-assisted densification of powder compacts
由: Camacho Montes, Hector
出版: (2022)