Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour
Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with protein-rich nonconventional sources. This study...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2017-04-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2016.1255915 |
| _version_ | 1811284297948069888 |
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| author | Elizabeth Argüello-García Jorge Martínez-Herrera Leobigildo Córdova-Téllez Odilón Sánchez-Sánchez Tarsicio Corona-Torres |
| author_facet | Elizabeth Argüello-García Jorge Martínez-Herrera Leobigildo Córdova-Téllez Odilón Sánchez-Sánchez Tarsicio Corona-Torres |
| author_sort | Elizabeth Argüello-García |
| collection | DOAJ |
| description | Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with protein-rich nonconventional sources. This study examines the physicochemical and rheological characteristics of dough and maize tortillas fortified with nontoxic Jatropha curcas flour. Fortified maize doughs were prepared with 0%, 5%, 10%, 15% and 20% J. curcas nontoxic flour, which contains 55% protein. Tortillas were made and their chemical profile and tortilla quality were quantified and subjected to sensorial analysis. Rheological characteristics of dough were slightly modified but the protein in the tortillas increased 10.8% with treatment T20. They did not change in color, were soft, and consumer acceptance was not affected. It is concluded that nontoxic J. curcas flour is an excellent option for increasing the protein value of tortillas. |
| first_indexed | 2024-04-13T02:26:32Z |
| format | Article |
| id | doaj.art-64b7db61b0224518870455dd26b379f1 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-04-13T02:26:32Z |
| publishDate | 2017-04-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-64b7db61b0224518870455dd26b379f12022-12-22T03:06:45ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452017-04-0115230130610.1080/19476337.2016.12559151255915Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flourElizabeth Argüello-García0Jorge Martínez-Herrera1Leobigildo Córdova-Téllez2Odilón Sánchez-Sánchez3Tarsicio Corona-Torres4Colegio de Postgraduados Campus MontecilloINIFAP Tabasco, Campo Experimental Huimanguillo, HumanguilloColegio de Postgraduados Campus MontecilloUniversidad Veracruzana, Ex Hacienda Lucas MartínColegio de Postgraduados Campus MontecilloHunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with protein-rich nonconventional sources. This study examines the physicochemical and rheological characteristics of dough and maize tortillas fortified with nontoxic Jatropha curcas flour. Fortified maize doughs were prepared with 0%, 5%, 10%, 15% and 20% J. curcas nontoxic flour, which contains 55% protein. Tortillas were made and their chemical profile and tortilla quality were quantified and subjected to sensorial analysis. Rheological characteristics of dough were slightly modified but the protein in the tortillas increased 10.8% with treatment T20. They did not change in color, were soft, and consumer acceptance was not affected. It is concluded that nontoxic J. curcas flour is an excellent option for increasing the protein value of tortillas.http://dx.doi.org/10.1080/19476337.2016.1255915Jatropha curcas L.proteintortillasdoughssensorial analysis |
| spellingShingle | Elizabeth Argüello-García Jorge Martínez-Herrera Leobigildo Córdova-Téllez Odilón Sánchez-Sánchez Tarsicio Corona-Torres Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour CyTA - Journal of Food Jatropha curcas L. protein tortillas doughs sensorial analysis |
| title | Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour |
| title_full | Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour |
| title_fullStr | Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour |
| title_full_unstemmed | Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour |
| title_short | Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour |
| title_sort | textural chemical and sensorial properties of maize tortillas fortified with nontoxic jatropha curcas l flour |
| topic | Jatropha curcas L. protein tortillas doughs sensorial analysis |
| url | http://dx.doi.org/10.1080/19476337.2016.1255915 |
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