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CyTA - Journal of Food Volume 15, 2017 - Issue 2
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Original Articles

Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour

Propiedades de textura, química y sensorial de tortillas de maíz fortificadas con harina de jatropha curcas L. no tóxica

Elizabeth Argüello-GarcíaPlant Genetic Resources Program, Colegio de Postgraduados Campus Montecillo, Texcoco Edo, MéxicoView further author information
,
Jorge Martínez-HerreraBiotechnology department, INIFAP Tabasco, Campo Experimental Huimanguillo, Humanguillo, Tabasco, MéxicoView further author information
,
Leobigildo Córdova-TéllezPlant Genetic Resources Program, Colegio de Postgraduados Campus Montecillo, Texcoco Edo, MéxicoCorrespondence[email protected]
View further author information
,
Odilón Sánchez-SánchezUse of Biocultural Resources, Universidad Veracruzana, Ex Hacienda Lucas Martín, Xalapa de Enríquez, MéxicoView further author information
&
Tarsicio Corona-TorresPlant Genetic Resources Program, Colegio de Postgraduados Campus Montecillo, Texcoco Edo, MéxicoView further author information
Pages 301-306 | Received 04 Jul 2016, Accepted 25 Oct 2016, Published online: 08 Dec 2016

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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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Juan José FIGUEROA-GONZÁLEZ, Miguel SERVIN-PALESTINA & José Ángel CID-RÍOS. (2023) Evaluation of xanthan gum and ascorbic acid in the physicochemical properties of bean/corn flour and pound cake. Journal of Enviromental Sciences and Natural Resources, pages 1-9.
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Jonatan Jafet Uuh Narvaez, Ulil Us Medina, David Muñoz Rodríguez & Maira Rubi Segura Campos. (2023) Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management. International Journal of Gastronomy and Food Science 32, pages 100706.
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Luis Ricardo Hernández & Martín Alejandro Serrano Meneses. 2023. Technology, Science and Culture - A Global Vision, Volume IV. Technology, Science and Culture - A Global Vision, Volume IV.
Alexa Pérez-Alva, Diana K. Baigts-Allende, Melissa A. Ramírez-Rodrigues & Milena M. Ramírez-Rodrigues. (2022) Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas. Foods 11:17, pages 2627.
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Andrés León‐Villanueva, Laura Gabriela Espinosa‐Alonso, Chibuike C. Udenigwe, Maribel Valdez‐Morales, Angel Valdez‐Ortiz, Ana P. Barba de la Rosa & Sergio Medina‐Godoy. (2022) Chemical and functional characterization of major protein fractions extracted from nontoxic Jatropha curcas byproduct meals . Journal of the American Oil Chemists' Society 99:6, pages 511-523.
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Karla A. Acevedo-Martinez & Elvira Gonzalez de Mejia. (2021) Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics. Foods 10:8, pages 1835.
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G. Calzada LunaF. San Martin-GonzalezL.J. MauerA.M. Liceaga. (2021) Cricket ( Acheta domesticus ) protein hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips . Journal of Insects as Food and Feed 7:1, pages 109-120.
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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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Citlali Colín-Chávez, Jose J. Virgen-Ortiz, Luis E. Serrano-Rubio, Miguel A. Martínez-Téllez & Marta Astier. (2020) Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces. Current Research in Food Science 3, pages 189-194.
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Elizabeth Argüello García, Leobigildo Córdova Téllez, Jorge Martínez Herrera, Odilón Sánchez Sánchez, Patricia Pérez Herrera & Juan Manuel Zaldívar Cruz. (2020) Rheological, chemical and sensory characterization of fortified cookies with edible flour of Xuta (Jatropha curcas L.). Journal of Food Science and Technology 57:9, pages 3502-3508.
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Alberto Tecante. 2020. Textural Characteristics of World Foods. Textural Characteristics of World Foods 53 68 .
X. M. Sánchez Chino, L. J. Corzo Ríos, J. Martínez Herrera, A. Cardador Martínez & C. Jiménez Martínez. (2019) Effect of thermal treatment on the extraction efficiency, physicochemical quality of Jatropha curcas oil, and biological quality of its proteins. Journal of Food Science and Technology 56:3, pages 1567-1574.
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Jorge Martínez Herrera, Edgardo Bautista Ramírez, Cristian Jiménez Martínez, Jorge Luis Corzo Ríos, Xaris M. Sánchez Chino & Elizabeth Argüello García. 2019. Jatropha, Challenges for a New Energy Crop. Jatropha, Challenges for a New Energy Crop 349 363 .
Martinez Herrera Jorge, Arguello García Elizabeth, Sanchez Sanchez Odilón & Andrea Valdés-Rodríguez Ofelia. (2017) Fortification of hotcakes from edible flour of non-toxic Mexican Jatropha curcas L.. African Journal of Food Science 11:4, pages 106-111.
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