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

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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Bibliographic Details
Main Authors: Elizabeth Argüello-García, Jorge Martínez-Herrera, Leobigildo Córdova-Téllez, Odilón Sánchez-Sánchez, Tarsicio Corona-Torres
Format: Article
Language:English
Published: Taylor & Francis Group 2017-04-01
Series:CyTA - Journal of Food
Subjects:
Jatropha curcas L.
protein
tortillas
doughs
sensorial analysis
Online Access:http://dx.doi.org/10.1080/19476337.2016.1255915

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