TY - JOUR
T1 - Effect of
T2 - Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization
AU - Garciá-Rojas, D. A.
AU - Meneses, M. E.
AU - Martínez-Carrera, D.
AU - Figueroa-Cárdenas, J. D.
AU - Sánchez-Medina, M. A.
AU - Bonilla-Quintero, M.
AU - Petlacalco-Sánchez, B.
AU - Martínez-Gutiérrez, G. A.
AU - Pérez-Herrera, A.
N1 - Publisher Copyright:
© 2020 Royal Society of Chemistry. All rights reserved.
PY - 2020/10
Y1 - 2020/10
N2 - The physicochemical, nutritional and sensory properties of flours, doughs and tortillas made with traditional nixtamalization (TN) and ecological nixtamalization (EN) and enriched (9%) with the traditional maguey mushroom (Pleurotus agaves) were analysed. EN resulted in flours and tortillas having a greater content of bioactive compounds than that of TN flours, which represents a production process of maize tortillas containing high amounts of antioxidants. The addition of mushrooms to EN flours improved their sensory properties, whereas the addition of mushrooms to TN flours decreased them. The amount of P. agaves added to tortillas was equivalent to 3% enrichment with β-glucans. The edible mushroom P. agaves, highly appreciated in many Mexican regions, improved the nutritional and sensory quality of blue maize tortillas when added to flours prepared by EN. A new product was developed using local traditional foods of complementary nutritional value.
AB - The physicochemical, nutritional and sensory properties of flours, doughs and tortillas made with traditional nixtamalization (TN) and ecological nixtamalization (EN) and enriched (9%) with the traditional maguey mushroom (Pleurotus agaves) were analysed. EN resulted in flours and tortillas having a greater content of bioactive compounds than that of TN flours, which represents a production process of maize tortillas containing high amounts of antioxidants. The addition of mushrooms to EN flours improved their sensory properties, whereas the addition of mushrooms to TN flours decreased them. The amount of P. agaves added to tortillas was equivalent to 3% enrichment with β-glucans. The edible mushroom P. agaves, highly appreciated in many Mexican regions, improved the nutritional and sensory quality of blue maize tortillas when added to flours prepared by EN. A new product was developed using local traditional foods of complementary nutritional value.
UR - http://www.scopus.com/inward/record.url?scp=85094221327&partnerID=8YFLogxK
U2 - 10.1039/d0fo01018a
DO - 10.1039/d0fo01018a
M3 - Artículo
C2 - 32955071
AN - SCOPUS:85094221327
SN - 2042-6496
VL - 11
SP - 8768
EP - 8779
JO - Food and Function
JF - Food and Function
IS - 10
ER -