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CyTA - Journal of Food Volume 11, 2013 - Issue sup1: Nixtamalization: From Corn to Tortilla
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Original Articles

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

Estudio del efecto de la fortificación con harinas de frijol y amaranto sobre tortilla de maiz nixtamalizado

J.A. Vázquez-Rodríguez Departamento de Alimentos, Facultad de Ciencias Biológicas, UANL. Avenida Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Nuevo León, MéxicoCorrespondence[email protected]
,
C.A. Amaya-Guerra Departamento de Alimentos, Facultad de Ciencias Biológicas, UANL. Avenida Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Nuevo León, México
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J.G. Báez-González Departamento de Alimentos, Facultad de Ciencias Biológicas, UANL. Avenida Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Nuevo León, México
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M.A. Núñez-González Departamento de Alimentos, Facultad de Ciencias Biológicas, UANL. Avenida Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Nuevo León, México
&
J.D. Figueroa-Cárdenas Centro de Investigaciones y Estudios Avanzados del IPN, Unidad Querétaro, Libramiento Norponiente No. 2000, Frac. Real de Juriquilla, 76230 Querétaro, México
Pages 62-66 | Received 30 Sep 2012, Accepted 25 Nov 2012, Published online: 26 Feb 2013

Citations (6)

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Graciela Artavia, Carlos Arias-Álvarez, Carolina Cortés-Herrera & Fabio Granados-Chinchilla. (2022) Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation. Cogent Food & Agriculture 8:1.
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Articles from other publishers (5)

Socrates J. Almirudis‐Echeverria, Patricia I. Torres‐Chávez, Benjamin Ramírez‐Wong, Ana I. Ledesma‐Osuna, Beatriz Montaño‐Leyva, José L. Espinoza‐Acosta & Dalia I. Sánchez‐Machado. (2022) Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours. Cereal Chemistry 99:4, pages 724-730.
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Syed Muhammad Ghufran Saeed, Rida Ayesha, Syed Arsalan Ali, Rashida Ali & Rahil Ahmed. (2021) Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes . Journal of Food Processing and Preservation 45:12.
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Carlos Enrique Sánchez-Villa, Rosalba Zepeda-Bautista, María Eugenia Ramírez-Ortiz & Luis Jorge Corzo-Ríos. (2020) Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties. International Journal of Gastronomy and Food Science 22, pages 100274.
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Mpho Edward Mashau, Tumelo Mabodze, Ompilela Justice Tshiakhatho, Henry Silungwe & Shonisani Eugenia Ramashia. (2020) Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour. Molecules 25:13, pages 3035.
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Anamika Banerji, Laxmi Ananthanarayan & Smita Lele. (2018) Rheological and nutritional studies of amaranth enriched wheat chapatti (Indian flat bread) . Journal of Food Processing and Preservation 42:1, pages e13361.
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