Physicochemical and sensory assessment of partial corn substitutions with carotenoid-containing non-traditional flours during tortilla preparation

References

• Aguirre-Cruz, A., Méndez-Montealvo, G., Solorza-Feria, J., & Bello-Pérez, L. A. (2005). Effect of carboxymetyllcellulose and xanthan gum on the thermal, functional and rheological properties of dried nixtamalized maize masa. Carbohydrate Polymers, 62(3), 222–22. https://doi.org/10.1016/j.carbpol.2005.07.026
   Web of Science ®Google Scholar
• Aida I Chinas, Martha L Aguerrebere and Agustin L. (1996). Shelf-life of tortilla extended with fungal amylases. Int J Food Sci Tech, 31(6), 505–509. 10.1046/j.1365-2621.1996.00363.x
   Web of Science ®Google Scholar
• Alano Vieira, E., de Fialho, J. F., de Julio, L., Branco Carvalho, L. J. C., Dalla Corte, J. L., Rinaldi, M. M., Martins de Oliveira, C., Duarte Fernandes, F., & Nazareno Dos Anjos J de, R. (2018). Sweet cassava cultivars with yellow or cream root pulp developed by participatory breeding. Crop Breed. Appl. Biotechnol, 18(4), 450–454. https://doi.org/10.1590/1984-70332018v18n4c67
   Web of Science ®Google Scholar
• American Oil Chemists’ Society. (2017). Official method Cd 12c-16. accelerated oxidation test for the determination of the oxidation stability of foods, oils and fats using the oxitest oxidation test reactor. In D. Firestone Ed., Official methods and recommended practices of the American oil chemists’ society (7th). AOCS.
   Google Scholar
• Anderson, J. W., Baird, P., Davis, R. H., Jr, Ferreri, S., Knudtson, M., Koraym, A., Waters, V., & Williams, C. L. (2009). Health benefits of dietary fiber. Nutr. Rev, 67(4), 188–205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
   PubMed Web of Science ®Google Scholar
• Anton, A. A., Lukow, O. M., Fulcher, R. G., & Arntfield, S. D. (2009). Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition. LWT – Food Sci. Technol, 42(1), 23–29. https://doi.org/10.1016/j.lwt.2008.06.005
   Web of Science ®Google Scholar
• Anton, A. A., Ross, K. A., Lukow, O. M., Fulcher, R. G., & Arntfield, S. D. (2008). Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas. Food Chem, 109(1), 33–41. https://doi.org/10.1016/j.foodchem.2007.12.005
   PubMed Web of Science ®Google Scholar
• Aparicio-Saguilan, A., Osorio-Díaz, P., Avgama-Acevedo, E., Islas-Hernández, J. J., & Bello-Pérez, L. A. (2013). Tortilla added with unripe banana and cassava flours: Chemical composition and starch digestibility. CyTA J. Food, 11(sup1), 90–95. https://doi.org/10.1080/19476337.2012.760653
   Web of Science ®Google Scholar
• Arguedas-Gamboa, P., Mora-Molina, J., & Sanabria-Mora, J. (2015). Carotenoids in nutraceutical products comparison derived from two varieties of sweet potato and cassava. Tecnología en Marcha, 28(4), 43–53. https://www.scielo.sa.cr/pdf/tem/v28n4/0379-3982-tem-28-04-00042.pdf
   Google Scholar
• Argüello-García, E., Martínez-Herrera, J., Córdoba-Téllez, L., Sánchez-Sánchez, O., & Corona-Torres, T. (2017). Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour. CyTA – J. Food, 15(2), 301–306. https://doi.org/10.1080/19476337.2016.1255915
   Web of Science ®Google Scholar
• Artavia, G., Cortés-Herrera, C., & Granados-Chinchilla, F. (2020). Total and resistant starch from foodstuff for animal and human consumption in Costa Rica. Curr. Res. Food Sci, 3, 275–283. https://doi.org/10.1016/j.crfs.2020.11.001
   PubMedGoogle Scholar
• Artavia, G., Cortés-Herrera, C., & Granados-Chinchilla, F. (2021). Selected instrumental techniques applied in food and feed: Quality, safety, and adulteration analysis. Foods, 10(5), 1081. https://doi.org/10.3390/foods10051081
   PubMed Web of Science ®Google Scholar
• Asiyanbi-Hammed, T. T., & Simsek, S. (2020). Quality and storage characteristics of hot press tortilla prepared from yam-wheat composite flour. Food Nutr. Sci, 11(4), 235–254. https://www.scirp.org/pdf/fns_2020040214211542.pdf
   Google Scholar
• Atwijukire, E., Hawumba, J. F., Baguma, Y., Wembabazi, E., Esuma, W., Kawuki, R. S., & Nuwamanya, E. (2019). Starch quality traits of improved provitamin A cassava (Manihot esculenta Crantz). Helyon, 5(2), e01215. https://doi.org/10.1016/j.heliyon.2019.e01215
   PubMed Web of Science ®Google Scholar
• Bejosano, F. P., Joseph, S., Miranda López, R., Kelekci, N. N., & Waniska, R. D. (2005). Rheological and sensory evaluation of wheat flour tortillas during storage. Cereal Chem, 82(3), 256–263. https://doi.org/10.1094/CC-82-0256
   Web of Science ®Google Scholar
• Bressani, R., Turcios, J. C., Reyes, L., & Mérida, R. (2001). Caracterización Física y química de harinas industriales nixtamalizadas de maíz de consumó humano en América Central. Archivos Latinoamericanos de Nutricion, 51(3), 309–313. https://www.alanrevista.org/ediciones/2001/3/art-15/
   Google Scholar
• Browne, C. A. (1922). Moisture absorptive power of different sugars and carbohydrates under varying conditions of atmospheric humidity. J. Ind. Eng. Chem, 14(8), 712–713. https://doi.org/10.1021/ie50152a012
   Google Scholar
• Chandrasekara, A., & Kumar, T. J. (2016). Roots and tuber crops as functional foods: A review on phytochemical constituents and their potential health benefits. Int. J. Food Sci, 2016, Article ID 3631647. https://doi.org/10.1155/2016/3631647
   Google Scholar
• Chel-Guerrero, L., Parra-Pérez, J., Betancur-Ancona, D., Castellanos-Ruelas, A., & Solorza-Feria, J. (2015). Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour. J. Food Sci. Technol, 52(7), 4387–4395. https://doi.org/10.1007/s13197-014-1504-6
   PubMed Web of Science ®Google Scholar
• Clubbs, E. A., Vittadini, E., Shellhammer, T. H., & Vodovotz, Y. (2008). Effects of storage on the physico-chemical properties of corn tortillas prepared with glycerol and salt. J. Cereal Sci, 47(2), 162–171. https://doi.org/10.1016/j.jcs.2007.03.007
   Web of Science ®Google Scholar
• Colín-Cháves, C., Virgen-Ortiz, J. J., Serrano-Rubio, L. E., Martínez-Tellez, M. A., & Astier, M. (2020). Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces. Curr. Res. Food Sci, 3, 189–194. https://doi.org/10.1016/j.crfs.2020.05.004
   PubMedGoogle Scholar
• Comandini, P., Verardo, V., Maiocchi, P., & Caboni, M. F. (2009). Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument. Eur. J. Lipid Sci. Technol, 111(9), 933–940. https://doi.org/10.1002/ejlt.200900009
   Web of Science ®Google Scholar
• Corrêa Martins, R., de Sousa Filgueiras, T., & Albuquerque, U. P. (2014). Use and diversity of palm (Arecaceae) resources in central Western Brazil. Sci. World J, 2014, Article ID 942043. https://www.hindawi.com/journals/tswj/2014/942043/
   Google Scholar
• Cortés-Gómez, A., Martı́n-Martı́nez, E. S., Martı́nez-Bustos, F., & Vázquez-Carrillo, G. M. (2005). Tortillas of blue maize (Zea mays L.) prepared by a fractionated process of nixtamalization: Analysis using response surface methodology. Journal of Food Engineering, 66(3), 273–281. https://doi.org/10.1016/j.jfoodeng.2004.03.018
   Web of Science ®Google Scholar
• Cortés-Herrera, C., Quirós-Fallas, S., Calderón-Calvo, E., Cordero-Madrigal, R., Jiménez, L., Granados-Chinchilla, F., & Artavia, G. (2021). Nitrogen/protein and one-step moisture and ash examination in foodstuffs: Validation case analysis using automated combustion and thermogravimetry determination under ISO/IEC 17025 guidelines. Curr. Res. Food Sci, 4, 900–909. https://doi.org/10.1016/j.crfs.2021.11.015
   PubMedGoogle Scholar
• Cruz-Huerta, E., & Verdalet-Guzmán, I. (2007). Tortillas de maíz: Una tradición muy nutritiva. Revista de Divulgación Científica Y Tecnológica de la Universidad Veracruzana, 20, 3. https://www.uv.mx/cienciahombre/revistae/vol20num3/articulos/tradicion/
   Google Scholar
• Dizlek, H., Girard, A. L., & Awika, J. M. (2022). High protein and gliadin content improves tortilla quality of a weak gluten wheat. LWT - Food Sci. Technol, 160, 113320. https://doi.org/10.1016/j.lwt.2022.113320
   Web of Science ®Google Scholar
• Enríquez-Castro, C. M., Torres-Chávez, P. I., Ramírez-Wong, B., Quintero-Ramos, A., Ledesma-Osuna, A. I., López-Cervantes, J., & Gerardo-Reodríguez, J. E. (2020). Physicochemical, rheological, and morphological characteristics of products from traditional and extrusion nixtamalization process and their relation to starch. International J. Food Sci, 2020, 1–12, article ID 5927670. https://doi.org/10.1155/2020/5927670
   Google Scholar
• Fernández-Piedra, Mireya, Blanco-Metzler, Adriana, Mora-Urpí, Jorge Contenido de ácidosgrasos en cuatro poblaciones de pejibaye,Bactris gasipaes(Palmae). Revista de Biología Tropical, (1–3), 43, 61–66 https://revistas.ucr.ac.cr/index.php/rbt/article/view/22417/22585
   Google Scholar
• Figueroa, J. D., Acero, G. M. G., Vasco, M. N., Lozano, G. A., Flores, A. L., & González, H. J. (2001). Fortificación y evaluación de tortilla de nixtamal. ALAN, 51(3), 293–302. http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222001000300013
   Google Scholar
• Gabel, T. G. (2003). A preliminary look at the globalization of the tortilla in Mexico. Advances in Consumer Research, 30. https://www.acrwebsite.org/volumes/8748/volumes/v30/NA-30
   Google Scholar
• Guzmán-Soria, D., Taboada-González, P., Aguilar-Virgen, Q., Baltierra-Trejo, E., & Marquez-Benavides, L. (2019). Environmental impact of corn tortilla production: A case study. Applied Sciences, 9(22), 4852. https://doi.org/10.3390/app9224852
   Google Scholar
• Heredia-Sandoval, N. G., Santiaguin-Padilla, A. J., Granados-Nevarez, M. C., Scheuren-Acevedo, S. M., Islas-Rubio, A. R., Mazorra-Mazano, M. A., García-Sánchez, G., & Ramírez-Suarez, J. C. (2021). Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: Physicochemical properties and microbiological stability during storage. Revista de Ciencias Biológicas y de las Salud, 23(2), 134–140. 10.18633/biotecnia.v23i2.1420
   Google Scholar
• Hernández-Medina, M., Torruco-Uco, J. G., Chel-Guerrero, L., & Betancur-Ancona, D. (2008). Caracterización fisicoquímica de almidones de tubérculos cultivados en Yucatán, México. Ciência e Tecnologia de Alimentos, 28(3), 718–726. https://doi.org/10.1590/S0101-20612008000300031
   Google Scholar
• Hernández Montoya, L. E., Corpas Iguarán, E. J., & Castro-Ríos, K. (2020). Shelf life in dough and corn-derived products: Bibliometric study. Braz. J. Food Technol., Campinas, 23, e2019023. https://doi.org/10.1590/1981-6723.02319
   Google Scholar
• Hosseini, S. M., Soltanizadeh, N., Mirmoghtadaee, P., Banavand, P., Mirmoghtadaie, L., & Shojaee-Aliabadi, S. (2018). Gluten-free products in celiac disease: Nutritional and technological challenges and solutions. J. Res. Med. Sci, 23(1), 109. 10.4103/jrms.JRMS_666_18.eCollection.2018
   PubMedGoogle Scholar
• Hussein, A. M. S., Ali, H. S., Bareh, G. F., & Al-Khalifa, A. R. S. (2011). Physicochemical, sensory and functional properties of gelatinized corn – Triticale flour composite tortilla. Austral. J. Basic Appl. Sci, 5(11), 43–54. http://ajbasweb.com/old/ajbas/2011/November-2011/43-54.pdf
   Google Scholar
• Hyseni, L., Elliot-Green, A., Lloyd-Williams, F., Kypridemos, C., O’Flaherty, M., McGill, R., Orton, L., Bromley, H., Cappuccio, F. P., & Capewell, S. (2007). Systematic review of dietary salt reduction policies: Evidence for an effectiveness hierarchy? Plos One, 12(5), e0177535. https://doi.org/10.1371/journal.pone.0177535
   Google Scholar
• Institute of Food Science & Technology. (2021). Setting standards in sensory analysis. IFTS News, 35(3), 13–16. https://doi.org/10.1002/fsat.3503_20.x
   Google Scholar
• Jaeger de Carvalho, L. M., Dellamora Ortiz, G. M., Viana de Carvalho, J. L., Smirdele, L., & de Neves Cardoso, F. S. (2017). Carotenoids in yellow sweet potatoes, pumpkins, and yellow sweet cassava. In D. Cvetkovic & G. Nikolic (Eds.), Carotenoids (pp. 176–188). Intech Open.
   Google Scholar
• Jatunov, S., Quesada, S., Díaz, C., & Murillo, E. (2010). Carotenoid composition and antioxidant activity of the raw and boiled fruit mesocarp of six varieties of Bactris gasipaes. Archivos Latinoamericanos de Nutrición, 60(1), 99–104. http://ve.scielo.org/scielo.php?pid=S0004-06222010000100015&script=sci_abstract&tlng=en
   PubMed Web of Science ®Google Scholar
• Ji, H., Zhang, H., Li, H., & Li, Y. (2015). Analysis on the nutritional composition and antioxidant activity of different types of sweet potato cultivars. Food and Nutrition Sciences, 6(1), 161–167. https://doi.org/10.4236/fns.2015.61017
   Google Scholar
• Karlsson S, Sjöberg V and Ogar A. (2015). Comparison of MP AES and ICP-MS for analysis of principal and selected trace elements in nitric acid digests of sunflower (Helianthus annuus). Talanta, 135 124–132. 10.1016/j.talanta.2014.12.015
   PubMed Web of Science ®Google Scholar
• Leiva, A., & Granados-Chinchilla, F. (2020). Fatty acid profiling in animal feeds and related food matrixes using a fast GC/MS method and in situ derivatization. Int. J. Agric. Environ. Food Sci, 4(1), 70–89. 10.31015/jaefs.2020.9
   Google Scholar
• Leiva, A., Molina, A., Redondo-Solano, M., Artavia, G., Rojas-Bogantes, L., & Granados-Chinchilla, F. (2019). Pet food quality assurance and safety and quality assurance survey within the Costa Rican pet food industry. Animals, 9(11), 980. https://doi.org/10.3390/ani9110980
   Web of Science ®Google Scholar
• Leucona-Villanueva, A., Betancur-Ancona, D. A., Chel-Guerrero, L. A., & Castellanos-Ruelas, A. F. (2012). Protein fortification of corn tortillas: Effects on physicochemical characteristics, nutritional value and acceptance. Food Nutr. Sci, 3(12), 1658–1663. 10.4236/fns.2012.312217
   Google Scholar
• Liska, D. J., Cook, C. M., Wang, D. D., & Szpylka, J. (2016). Maillard reaction products and potatoes: Have the benefits been clearly assessed? Food Sci. Nutr, 4(2), 234–249. https://doi.org/10.1002/fsn3.283
   PubMed Web of Science ®Google Scholar
• Liu, Y., Yang, L., Ma, C., & Zhang, Y. (2019). Thermal behaviour of sweet potato starch by non-isothermal thermogravimetric analysis. Materials, 12(5), 699. https://doi.org/10.3390/ma12050699
   PubMed Web of Science ®Google Scholar
• Liu, X., Yu, L., Xie, F., Li, M., Chen, L., & Li, X. (2010). Kinetics and mechanism of thermal decomposition of cornstarches with different amylose/amylopectin ratios. Starch/Stärke, 62(3–4), 139–146. https://doi.org/10.1002/star.200900202
   Web of Science ®Google Scholar
• López-Maldonado, E. A., Oropeza-Guzmán, M. T., & Suárez-Meraz, K. A. (2017). Integral use of nejayote: Characterization, new strategies for physicochemical treatment and recovery of valuable by-products. In R. Farooq & Z. Ahmada (Eds.), Physico-Chemical wastewater treatment and resource recovery (pp. 239–252). Intech Open.
   Google Scholar
• Mahan, A. L., Murray, S. C., Crosby, K., & Scott, M. P. (2014). Quality protein maize germplasm characterized for amino acid profiles and endosperm opacity. Crop Sci, 54(3), 863–872. https://doi.org/10.2135/cropsci2012.11.0658
   Web of Science ®Google Scholar
• Maity, T., Saxena, A., & Raju, P. S. (2018). Use of hydrocolloids as cryoprotectant for frozen foods. Crit. Rev. Food Sci. Nutr, 58(3), 420–435. https://doi.org/10.1080/10408398.2016.1182892
   PubMed Web of Science ®Google Scholar
• Mao, Y., & Flores, R. A. (2001). Mechanical Starch Damage Effects on Wheat Flour Tortilla Texture. Cereal Chem, 78(3), 286–293. https://doi.org/10.1094/CCHEM.2001.78.3.286
   Web of Science ®Google Scholar
• Martínez-Flores, H. E., Gaytán-Martínez, M., Figueroa-Cárdenas, J. D. C., Martínez-Bustos, F., Reyes-Vega, M. L., & Rodríguez-Vidal, A. (2004). Effect of some preservatives on shelf-life of corn tortillas obtained from extruded masa. Agrociencia, 68(3), 285–292. https://www.redalyc.org/articulo.oa?id=30238303
   Google Scholar
• Martínez-Flores, H. E., Martínez-Bustos, F., Figueroa, J. D. C., & González-Hernández, J. (2002). Studies and biological assays in corn tortillas made from fresh masa prepared by extrusion and nixtamalization processes. J. Food Sci.: Sensor. Nutr. Qual. Food, 67(3), 1196–1199. https://doi.org/10.1111/j.1365-2621.2002.tb09476.x
   Google Scholar
• Mendoza-Cano, O., Sánchez-Piña, R. A., González-Ibarra, Á. J., Murillo-Zamora, E., & Nava-Garibaldi, C. M. (2016). Health impacts from corn production pre-and post-NAFTA Trade Agreement (1986–2013). Int. J. Environ. Res. Public Health, 13(7), 709. https://doi.org/10.3390/ijerph13070709
   PubMed Web of Science ®Google Scholar
• Moorthy, S. N. (2002). Physicochemical and functional properties of tropical tuber starches: A review. Starch/Stärke, 54(12), 559–592. https://doi.org/10.1002/1521-379X(200212)54:12<559::AID-STAR2222559>3.0.CO;2-F
   Web of Science ®Google Scholar
• Official Methods of Analysis of AOAC International. (2019). 21st .Ed., AOAC INTERNATIONAL, Gaithersburg, MD, USA, Official Methods 973.03, 925.09, 992.23, 923.03, 985.35, 999.11, 920.85, 925.09, 985.29, 991.43, 996.11, and 2002.02. https://www.aoac.org/official-methods-of-analysis-21st-edition-2019/
   Google Scholar
• Ordaz Ortiz, J. J., & Vázquez Carrillo, M. G. (1997). Shelf life and sensorial evaluation of corn tortillas, made with preservatives and texture conditioners. Arch. Lat. Nutr, 47(4), 372–376. https://www.alanrevista.org/ediciones/1997/4/art-13/
   PubMed Web of Science ®Google Scholar
• Pineda-Gómez, P., Coral, D. F., Ramos-Rivera, D., & Rosales-Rivera, A. (2011). Study of the thermal properties of corn flours produced by thermal-alkaline treatment. Ingeniería y ciencia, 7(14), 119–142. http://www.scielo.org.co/pdf/ince/v7n14/v7n14a07.pdf
   Google Scholar
• Platt-Lucero, L. C., Ramirez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., Sánchez-Machado, D. I., Reyes-Moreno, C., Milán-Carrillo, J., & Morales-Rosas, I. (2010). Improving textural characteristics of tortillas by adding gums during extrusion to obtain nixtamalized corn flour. J. Texture Stud, 41(5), 736–755. https://doi.org/10.1111/j.1745-4603.2010.00252.x
   Web of Science ®Google Scholar
• Platt-Lucero, L. C., Ramírez-Wong, B., Torres-Chávez, P. I., & Morales-Rosas, B. (2012). Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Corn Flours with Xanthan Gum. In J. De Vicente (Ed.), Viscoelasticity – from theory to biological applications (pp. 237–258). Intech Open.
   Google Scholar
• Pourafshar, S., Rosentrater, K. A., & Krishnan, P. G. (2015). Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS). J. Food Sci. Technol, 52(8), 5243–5249. https://doi.org/10.1007/s13197-014-1566-5
   PubMed Web of Science ®Google Scholar
• Quintanar Guzman, A., Jaramillo Flores, M. E., Mora Escovedo, R., Chel Guerrero, L., & Solorza Feria, J. (2009). Changes on the structure, consistency, physicochemical and viscoelastic properties of corn (Zea mays sp.) under different nixtamalization conditions. Carbohydrate Polymers, 78(4), 906–908. https://doi.org/10.1016/j.carbpol.2009.07.024
   Web of Science ®Google Scholar
• Quintero Gutiérrez, A. G., González Rosendo, G., Solano Navarro, A., Reyes Navarrete, G. E., Villanueva Sánchez, J., & Bravo Rivera, G. (2014). Caracterización de una tortilla tostada elaborada con maíz (Zea mays) y alga (Ulva clathrata) como propsecto de alimento funcional. Revista española nutricional comunitaria, 20(1), 22–28. 10.7400/RENC.2014.01.1.5005
   Google Scholar
• Rendón-Villalobos, R., Agama-Acevedo, E., Islas-Hernández, J. J., Paredes-López, O., & Bello-Pérez, L. A. (2006a). Effect of hydrocolloid type and concentration on in vitro starch digestibility of stored tortillas using response surface methodology. J. Food. Eng, 74(1), 153–159. https://doi.org/10.1016/j.jfoodeng.2005.02.025
   Web of Science ®Google Scholar
• Rendón-Villalobos, R., Agama-Acevedo, E., Islas-Hernández, J. J., Sánchez-Muñoz, J., & Bello-Pérez, L. A. (2006b). In vitro starch bioavailability of corn tortillas with hydrocolloids. Food Chem, 97(4), 631–636. https://doi.org/10.1016/j.foodchem.2005.04.026
   Web of Science ®Google Scholar
• Rendón-Villalobos, R., Ortíz-Sánchez, A., Solorza-Feria, J., & Trujillo-Hernández, C. A. (2012). Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.). Czech J. Food Sci, 30(No. 2), 118–125. https://doi.org/10.17221/393/2010-CJFS
   Web of Science ®Google Scholar
• Reyes-Moreno, C., Ayala-Rodríguez, A. E., Milán-Carrillo, J., Mora-Rochín, S., López-Valenzuela, J. A., Valdez-Ortiz, A., Parédes-López, O., & Gutiérrez-Dorado, R. (2013). Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder. J. Cereal Sci, 58(3), 465–471. https://doi.org/10.1016/j.jcs.2013.09.008
   Web of Science ®Google Scholar
• Rodriguez-Amaya, D. B., Nutti, M. R., & Viana de Carvalho, J. L. (2011). Carotenoids of sweet potato, cassava, and maize and their use in bread and flour fortification. In V. Preedy, R. Watson, & V. Patel (Eds.), Flour and breads and their fortification in health and disease prevention (pp. 301–310). Academic Press.
   Google Scholar
• Rojas-Garbanzo, C., Pérez, A. M., Vaillant, F., & Pineda-Castro, M. L. (2016). Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica. Braz. J. Food Technol, 19, e2015097. https://doi.org/10.1590/1981-6723.9715
   Google Scholar
• Rojas-Molina, I., Mendoza-Avila, M., Cornejo-Villegas, M. D. L. A., Del Real-López, A., Rivera-Muñoz, E., Rodriguez-García, M., & Gutierrez-Cortez, E. (2020). Physicochemical properties and resistant starch content of corn tortilla flours refrigerated at different storage times. Foods, 9(4), 469. https://doi.org/10.3390/foods9040469
   PubMed Web of Science ®Google Scholar
• Román-Brito, J. A., Agama-Acevedo, E., Méndez-Montealvo, G., & Bello-Pérez, L. A. (2007). Textural studies of stored corn tortillas with added xanthan gum. Cereal Chem, 84(5), 502–505. https://doi.org/10.1094/CCHEM-84-5-0502
   Web of Science ®Google Scholar
• Rooney, L. W., & Serna-Saldivar, S. O. (2016). Tortillas. In C. Wrigley, K. Seetharaman, H. Corke, & J. Faubion (Eds.), Encyclopedia of food grains: Grain-based products and their processing (pp. 90–96). Academic Press.
   Google Scholar
• Rosado, J. L., Díaz, M., Rosas, A., Griffit, I., & García, O. P. (2005). Calcium absorption from corn tortilla is relatively high and is dependent upon calcium content and liming in Mexican women. Human Nutr. Metabol, 135(11), 2578–2581. 10.1093/jn/135.11.2578
   Google Scholar
• Rosales, A., Agama-Acevedo, E., Bello-Pérez, L. A., Gutiérrez-Dorado, R., & Palacios-Rojas, N. (2016). Effect of traditional and extrusion nixtamalization on carotenoid retention in tortillas made from provitamin a biofortified maize (Zea mays L.). J. Agric. Food Chem, 64(44), 8289–8295. https://doi.org/10.1021/acs.jafc.6b02951
   PubMed Web of Science ®Google Scholar
• Saha, D., & Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: A critical review. J. Food Sci. Technol, 47(6), 587–597. https://doi.org/10.1007/s13197-010-0162-6
   PubMed Web of Science ®Google Scholar
• Saini, R. K., Prasad, P., Lokesh, V., Shang, X., Shin, J., Keum, Y.-S., & Lee, J.-H. (2022). Carotenoids: Dietary sources, extraction, encapsulation, bioavailability, and health benefits—a review of recent advancements. Antioxidants, 11(4), 795. https://doi.org/10.3390/antiox11040795
   Web of Science ®Google Scholar
• Sánchez-Madrigal, M. A., Neder-Suárez, D., Quintero-Ramos, A., Ruiz-Gutiérrez, M. G., Meléndez-Pizarro, C. O., Piñón-Castillo, H. A., Galicia-García, T., & Ramírez-Wong, B. (2015). Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans. Food Sci. Technol, 35(3), 552–560. https://doi.org/10.1590/1678-457X.6715
   Web of Science ®Google Scholar
• Serna Saldivar, S. O., & Chuck-Hernández, C. (2016). Tortillas. In B. Caballero, P. M. Finglas, Toldrá, F. J (Eds.), Encyclopedia of food and health (pp. 319–325). Academic Press.
   Google Scholar
• Suhendro, E. L., Almeida-Dominguez, H. D., Rooney, L. W., & Waniska, R. D. (1998). Objective rollability method for corn tortilla texture measurment. Cereal Chem, 75(3), 320–324. https://doi.org/10.1094/CCHEM.1998.75.3.320
   Web of Science ®Google Scholar
• Tellez-Giron, A., Acuff, G. R., Vanderzant, C., Rooney, L. W., & Waniska, R. D. (1988). Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents. J. Food Prot, 51(12), 945–948. https://doi.org/10.4315/0362-028X-51.12.945
   PubMed Web of Science ®Google Scholar
• Topete-Betancourt, A., Figueroa-Cárdenas, J., Rodríguez-Lino, A. L., Ríos-Leal, E., Morales-Sánchez, E., & Martínez-Flores, H. E. (2019). Effect of nixtamalization processes on mitigation of acrylamide formation in tortilla chips. Food Sci. Biotechnol, 28(4), 975–982. https://doi.org/10.1007/s10068-019-00563-2
   PubMed Web of Science ®Google Scholar
• Treviño-Mejía, D., Luna-Vital, D. A., Gaytán-Martínez, M., Mendoza, S., & Loarca-Piña, G. (2016). Fortification of commercial nixtamalized maize (Zea mays L.) with common bean (Phaseolus vulgaris L.) increased the nutritional and nutraceutical content of tortillas without modifying sensory properties. J. Food Qual, 39(6), 569–579. https://doi.org/10.1111/jfq.12251
   Web of Science ®Google Scholar
• Truong, V.-D., Pascua, Y. T., Reynolds, R., Thompson, R. L., Palazoğlu, T. K., Mogol, B. A., & Gökmen, V. (2014). Processing treatments for mitigating acrylamide formation in sweetpotato French fries. J. Agric. Food Chem, 62(1), 310–316. https://doi.org/10.1021/jf404290v
   PubMed Web of Science ®Google Scholar
• Vaca-García, V. M., Martinez Rueda, C. G., Mariezcurrena Berasain, M. D., & Dominguez-Lopez, A. (2011). Functional properties of tortilla with triticale flour as a partial substitute of nixtamalized corn flour. LWT – Food Sci. Technol, 44(6), 1383–1387. https://doi.org/10.1016/j.lwt.2011.01.024
   Web of Science ®Google Scholar
• Valderrama-Bravo, C., Rojas-Molina, A., Gutiérrez-Cortez, E., Rojas-Molina, I., Oaxaca, L., De la Rosa Rincón, E., & Rofríguez-García, M. E. (2010). Mechanism of calcium uptake in corn kernels during the traditional nixtamalization process: Diffusion, accumulation and percolation. J. Food Eng, 98(1), 126–132. https://doi.org/10.1016/j.jfoodeng.2009.12.018
   Web of Science ®Google Scholar
• Vázquez-Durán, A., Gallegos-Soto, A., Bernal-Barrgán, H., López-Pérez, M., & Méndez-Álbores, A. (2014). Physicochemical, nutritional and sensory properties of deep fat-fried fortified tortilla chips with broccoli (Brassica oleracea L. convar. Italica Plenck) flour. Journal of Food and Nutrition Research, 53(4), 313–323. https://www.vup.sk/en/download.php?bulID=1627
   Web of Science ®Google Scholar
• Vázquez-Rodríguez, J. A., Amaya-Guerra, C. A., Báez-González, J. G., Nuñez-González, M. A., & J.d, F.-C. (2013). Study of the fortification with bean and amaranth flours in nixtamalized maize tortilla. CyTA Foods, 11(sup1), 62–66. https://doi.org/10.1080/19476337.2012.753644
   Web of Science ®Google Scholar
• Veranto, V., Riciputi, Y., Trivisonno, M. C., Marconi, E., & Carboni, M. F. (2010). Effect of the addition of air-classified barley flours on the lipid stability of bakery products. Eur. Food Res. Technol, 231(2), 309–319. https://doi.org/10.1007/s00217-010-1288-5
   Web of Science ®Google Scholar
• Vimala, B., Nambisan, B., & Hariprakash, B. (2011). Retention of carotenoids in orange-fleshed sweet potato during processing. J. Food Sci. Technol, 48(4), 520–524. https://doi.org/10.1007/s13197-011-0323-2
   PubMed Web of Science ®Google Scholar
• Winger, M., Khouryieh, H., Aramouni, F., & Herald, T. (2014). Sorghum flour characterization and evaluation in gluten-free flour tortilla. J. Food Qual, 37(2), 95–106. https://doi.org/10.1111/jfq.12080
   Web of Science ®Google Scholar