Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

Food Science and Technology (Campinas)

Karla Yuritzi Amador-rodríguez¹  Fernando Martínez-bustos¹  Laura Eugenia Pérez-cabrera¹  Francisco Aníbal Posadas-del-río¹  Norma Angélica Chávez-vela¹  Ma. Lorena Sandoval-cardoso¹  Fidel Guevara-lara¹ 

关键词: huitlacoche;    blue corn;    tortilla chips;    Ustilago maydis;    corn smut;    functional food;   

DOI  :  10.1590/1678-457X.6697

来源: SciELO

【 摘 要 】

AbstractThis study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds.

【 授权许可】

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