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Victoria de Durango, Mexico

Ontiveros-Martinez M.D.R.,Institute Tecnologico Of Durango | Ochoa-Martinez L.A.,Institute Tecnologico Of Durango | Gonzalez-Herrera S.M.,Institute Tecnologico Of Durango | Delgado-Licon E.,Institute Tecnologico Of Durango | Morales-Castro J.,Institute Tecnologico Of Durango
Journal of Food Science | Year: 2011

As an alternative on the search for functional food products, this study evaluated the use of sourdough in the preparation of wheat flour tortillas. The sourdough was elaborated with Lactobacillus sanfranciscensis and the wheat flour tortillas were prepared with different concentrations of mother sponge (5%, 15%, and 25%) and fermentation times (1 and 3 h) at room temperature (25 ± 2 °C). Quality (diameter, height, color, pH, stretchability scores, and Kramer shear cell results) of wheat tortillas was evaluated after 24 h of preparation. The mother sponge concentration and fermentation time affected some quality parameters and acceptability properties (taste, aroma, color, opacity, and rollability). In addition, the sourdough tortillas had higher stretchability values than control tortillas. Since most of the prepared sourdough tortillas had acceptability values similar to those of tortilla controls, the introduction of sourdough is a viable means to incorporate additional nutritional and nutraceutical value into wheat tortillas. © 2011 Institute of Food Technologists ®. Source

Gallegos-Infante J.-A.,Institute Tecnologico Of Durango | Rocha-Guzman N.E.,Institute Tecnologico Of Durango | Gonzalez-Laredo R.F.,Institute Tecnologico Of Durango | Avila-Ontiveros M.,Institute Tecnologico Of Durango
Journal of Food Science | Year: 2010

Spaghetti is considered to be a slowly digestible starch food, a feature ruled by the particular physical properties of the product. Several studies have been reported to increase nutritional value of spaghetti, using legumes. We have studied the addition of common bean flour on the starch in vitro digestibility. Spaghetti was prepared with semolina and different concentrations of common bean flour (0%, 15%, 30%, and 45%, w/w). Proximate analysis, optimal cooking time, and cooking loss were estimated in crude spaghetti. Total, available, and resistant starches, indigestible fractions, and in vitro starch hydrolysis kinetics were accomplished in cooked spaghetti. Pasta with 30% and 45% of common bean flour showed higher values of protein. Particularly, the lowest cooking time was observed for composite spaghetti with 45% of common bean flour. There was a significant increase in cooking loss when common bean flour in the composite was added. Composite spaghetti samples with increasing common bean flour showed decreasing values of total starch but an important increase in the resistant starch (RS) level and indigestible insoluble fraction values. Plain pasta made with semolina showed the highest enzymatic hydrolysis rate, which decreased when common bean flour was added to the spaghetti. Spaghetti with a higher level of common bean flour was more slowly available, which may have positive implications for human health. © 2010 Institute of Food Technologists®. Source

Rocha-Guzman N.E.,Institute Tecnologico Of Durango | Gallegos-Infante J.A.,Institute Tecnologico Of Durango | Gonzalez-Laredo R.F.,Institute Tecnologico Of Durango | Harte F.,University of Tennessee at Knoxville | And 3 more authors.
Journal of Food Science | Year: 2010

Quercus resinosa leaves are used in northern Mexico as a refreshing beverage rich in polyphenolic compounds. These leaves show astringency and hence need taste masking for incorporating in a food product. They also interact with many other food components and are not very stable to food processing environments, thus it is important to protect them and a common way is by encapsulation. In the present study the use of encapsulation by spray-drying of Quercus resinosa leaves infusions was evaluated. Q. resinosa leaves were collected, air dried, and milled prior to infusion preparation. Lactose-sodium caseinate blends at 3 different proportions (11: 4%, 9: 6%, and 7: 8%) were dispersed with a constant amount of lyophilized infusion (0.075%) and processed under high-pressure homogenization (0, 100, 200, 300 MPa). Total phenolic content, DPPH* kinetic analysis, deoxy-D-ribose oxidation inhibition, rheological evaluation, and particle size analysis were performed to evaluate the obtained capsules. High antioxidant activity was shown by capsules despite their very low concentration when inhibiting deoxy-D-ribose oxidation. Chain breaking rate was related to polyphenolic concentration in capsules. Using lactose-caseinate blends produces capsules of submicron to nanometer size that retain the good antioxidant capacities of original infusions. © 2010 Institute of Food Technologists®. Source

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