CERN European Organization for Nuclear Research - Zenodo, Oct 1, 2020
México es uno de los países con mayor producción de mango a nivel mundial. Sin embargo, su activi... more México es uno de los países con mayor producción de mango a nivel mundial. Sin embargo, su actividad comercial no sostiene los grandes volúmenes generados. Por esa razón, después de la cosecha, se acumula una gran cantidad de residuos, los cuales no reciben un manejo y disposición final adecuados. El objetivo de este trabajo es obtener pectina a partir de cáscara de mango de desecho de la variedad Ataulfo y realizar un análisis comparativo con pectina comercial (PC). La pectina de mango de desecho (PMD) fue caracterizada por microscopia electrónica de barrido (MEB) y espectroscopia de infrarrojo por transformada de Fourier (FTIR) y la capacidad térmica se determinó utilizando un calorímetro diferencial de barrido (CDB). Las micrografías mostraron PC con superficie corrugada y la PMD se presentó en bloques misceláneos porosos. Los espectros infrarrojos presentaron señales características del anillo de furanosa, el área de las señales 1615 y 1725 cm-1 , determinó una esterificación de 52.41 % para PMD y la temperatura de degradación del biopolímero, se encontró en 251.5 °C. Las propiedades térmicas y estructurales de la PMD, pueden ser de gran utilidad en la industria alimentaria.
Se obtuvieron almidones utilizando mesocarpio y cotiledón de mango (Mangifera indica L.), la cara... more Se obtuvieron almidones utilizando mesocarpio y cotiledón de mango (Mangifera indica L.), la caracterización se realizó utilizando microscopio electrónico de barrido (SEM), análisis infrarrojo por la transformada de Fourier(FTIR) y calorimetría diferencial de barrido (DSC). Los resultados de SEM en almidón de mesocarpio presentan gránulos ovales con tamaños que oscilan entre 2 y 12 μm y las micrografías del almidón de cotiledón muestran gránulos alargados con tamaños que van de 4 a 12 μm; ambos muestran gránulos lisos, sin fisuras y sin poros. Los espectros de FTIR de los dos almidones indican bandas en 1000 cm-1 , 862 cm-1 , 763 cm-1 y 714 cm-1. Estas señales son intensas y son correspondientes al estrechamiento de los grupos CH2 y CH. El almidón de mesocarpio presentó una temperatura de fusión de 74.8 °C y el de cotiledón muestra una temperatura de 76.92°C, con una entalpia de 4.81 J/g y 4.61 J/g, respectivamente.
La obtencion de celulosa a partir de residuo fibroso de mango fue caracterizada mediante Microsco... more La obtencion de celulosa a partir de residuo fibroso de mango fue caracterizada mediante Microscopia Electronica de Barrido Ambiental (ESEM) y por Espectroscopia Infrarroja por Transformada de Fourier (FTIR).
This study describes the results of a numerical simulation of the hydrodynamic behavior of coolin... more This study describes the results of a numerical simulation of the hydrodynamic behavior of cooling water discharged into the sea from the Tuxpan Power Plant under two different meteorological and oceanographic conditions: case I, southwesterly variable winds with an average velocity of 3 m s–1 and case II, northwesterly variable winds with an average velocity of 11.1 m s–1. The numerical simulations were made using a three-dimensional hydrodynamic model of coastal circulation and heat exchange. The southerly winds induce a sea surface circulation towards the north, which moves the discharged warm water away from the intake. The northerly winds, however, drive the hydrothermal effluent towards the intake. Comparisons between the numerical simulation results and field data show that the model correctly predicts the surface diffusion and dispersion of the hydrothermal effluents measured August 18 to 21, 1992 (case I) and November 24 to 27, 1992 (case II). The model predicts the extent ...
One fruit trees crops with largest amount in Mexico is the mango (Mangifera indica L.). In 2017, ... more One fruit trees crops with largest amount in Mexico is the mango (Mangifera indica L.). In 2017, Guerrero was the state with the highest production in the country. However, the waste generated after harvesting represents an environmental problem caused by high production and low opportunity in the national and international markets. Nowadays, there is no environmental policy to regulate this final waste disposal. Regularly, post-harvest waste has no value and most of the time, its disposal is inadequate. The lack of training and management knowledge, separation and use, has generated an imbalance in the environment, caused by inadequate elimination practices and excessive use of pest prevention activities, known as cultural control. The main objective of this review was to know about mango production in Guerrero State, its final disposal after harvest and the environmental impact generated by cultural control use.
A new method to prepare glycerol/gelatin based films, by doping the film with carbon nanotubes (C... more A new method to prepare glycerol/gelatin based films, by doping the film with carbon nanotubes (CNTs) and sodium dodecyl sulfate (SDS), was proposed. SDS was used to disperse CNTs in gelatin/glycerol films as follows: gelatin/glycerol (GG) incubated with equal concentrations of CNT and SDS; GG with 0.001% w/w CNT/SDS; GG with 0.002% CNT/SDS and GG with 0.004% CNT/SDS. Diffractograms of CNT/SDS /glycerol films showed an amorphous structure, being consistent with thermograms involving temperature and fusion enthalpy. Mechanical tests showed 30% increase in elongation at break of GG with 0.004% CNT/SDS, with respect to gelatin/glycerol/SDS control. Samples with CNT had increased water vapor permeability (WVP). The film fractal dimension indicated that, with the addition of the highest concentration of CNT, films with a homogeneous surface were obtained, with probable nanotube inclusion in the protein matrix. According to the results, the easy method used to prepare gelatin composite ma...
Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas pr... more Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4 degrees C for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical composition did not change with the storage time, but soluble carbohydrates decreased slightly during storage. A significant decrease in available starch content upon storage was observed, concomitant with increased resistant starch (RS) levels. These changes are possibly due to retrogradation. Retrograded resistant starch (RRS) values increased with storage time; in some samples, RRS represented more than 75% of total RS whereas in others it only accounted for 25%. The digestion rate (DR) in the freshly prepared tortillas was similar for the various samples, but after 72 h storage some differences among tortillas were found. Also, when a single tortilla sample was compared throughout ...
The objective of this work was to investigate the effect of zein and film formulation on mechanic... more The objective of this work was to investigate the effect of zein and film formulation on mechanical and structural properties of native (FNS), and oxidized with 2.5% (FOSA) and 3.5% (FOSB) banana starch. The oxidized starch showed differences from native starch due to the oxidation process, showing a decrease in lipids, proteins, and amylose. The increase of the sodium hypochlorite increased the content of carbonyl and carboxyl groups in the ranges 0.015–0.028% and 0.022–0.031%, respectively. The film obtained from FOSB displayed the highest tensile strength (5.05 MPa) and satisfactory elongation value (27.1%). The zein addition caused a decrease in these mechanical properties, as well as a significant decrease in water vapour permeability (WVP). However, films from FOSA and FOSB showed higher permeability than that of the native starch. The addition of glycerol and the level of oxidation increased the films moisture. Micrographs showed that, during the oxidation process, impurities...
Resistant starches (RS) were prepared from banana starch by debranching with pullulanase for diff... more Resistant starches (RS) were prepared from banana starch by debranching with pullulanase for different times and after autoclaving treatment. The different treatments produced seven RS products, which were tested with respect to available starch (AS), RS and in vitro hydrolysis rate. The control sample (without debranching) had the highest AS (80.5%) and the lowest RS content (9.1%). The samples debranched for 5 h and longer did not show significant differences (a = 0.05) in AS (approximately 72%) and RS (approximately 18%). The RS values obtained in the samples prepared were twice as high as that of the control sample. However, the sample debranched for the longest time had the highest hydrolysis rate, demonstrating that this product has a high digestion rate. Banana starch is a good source for RS preparation by autoclaving due to its high RS content and can be an alternative source in developing countries for obtaining a nutraceutic ingredient for functional food preparation.
In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas ... more In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 1C) or under refrigeration (4 1C). Potentially available starch (AS) content decreased from 670 g kg À1 in the control tortilla to 583 g kg À1 in 72 h-stored preparations. Concomitant increases in total resistant starch (RS) and retrograded resistant starch (RRS) were recorded upon storage. RRS content in 72 h-stored samples (35-39 g kg À1) doubled that of freshly prepared tortillas. Changes in AS, RS and RRS were not affected by storage temperature. Both initial rate and final point of starch hydrolysis by pancreatic amylase were reduced in samples kept for 48 and 72 h, without influence of storage temperature. Storage length is suggested as a major determinant of the bioavailability of starch in tortillas.
Journal of the Science of Food and Agriculture, 2009
BACKGROUND: The effect of addition of flaxseed flour (10 : 90, 15 : 85 and 20 : 80, w/w) on the c... more BACKGROUND: The effect of addition of flaxseed flour (10 : 90, 15 : 85 and 20 : 80, w/w) on the chemical composition and starch digestibility of corn tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, freeze-dried, ground and analyzed for fat, protein, ash, total starch (TS), available starch (AS) and resistant starch (RS) contents as well as for starch hydrolysis rate and predicted glycemic index (pGI). Tortillas made from commercial nixtamalized corn flour were used as control sample. RESULTS: Flaxseed flour addition increased the fat and protein content of tortilla, whereas TS and AS decreased. TS was 15.25% lower in the 20% flaxseed-containing tortilla as compared to the control sample. The AS content was 12.65% lower in the composite tortilla. RS content in the samples ranged between 1.92% for the control sample and 5.08% for the tortilla containing 20% flaxseed. The reduced enzymatic starch hydrolysis rate and pGI recorded for the flaxseed-added tortilla, indicated slow digestion features. CONCLUSIONS: Flaxseed-added tortilla might be used to increase the consumption of α-linolenic acid in the daily diet and modulate starch digestibility of corn tortilla. This kind of product may be used by people with special diet reqirements.
Banana is a starchy food that contains a high proportion of undigestible compounds such as resist... more Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.
Starch isolated from macho banana was oxidized by using 2.5% and 3.5% (w/w) of sodium hypochlorit... more Starch isolated from macho banana was oxidized by using 2.5% and 3.5% (w/w) of sodium hypochlorite. Native and oxidized starches with glycerol were processed using a conical twin screw extruder to obtain thermoplastic laminates or sheets, which were partially characterized. Oxidized banana starches presented higher moisture and total starch but lower ash, protein, lipids, and apparent amylose content than the native starch. Micrographs of sheets from oxidized starches showed wrinkles and cavities presumably caused by the plasticizer, but with less free glycerol and unplasticized starch granules than those from native starch. Sheets from oxidized starch showed a notorious increase in all thermal parameters (To, Tp, and H), mechanical properties (tensile strength, elongation at break, and elasticity), and solubility. Banana starch X-ray diffraction patterns corresponded to a mixture of the A-and B-type polymorphs, with apparently slightly higher crystallinity in oxidized specimens than in native starch. A similar trend was observed in the corresponding sheets.
... RS3 are retrograded starches, which may be formed in cooked foods that are kept at low or roo... more ... RS3 are retrograded starches, which may be formed in cooked foods that are kept at low or room temperature (Noah et al., 1998). RS4 is due to chemical starch modification or thermal treatment at high temperatures (Tovar, Melito, Herrera, Rascón, & Pérez, 2002). ...
Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (1... more Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically lower (p 6 0.01) than the tortillas added with flaxseed. In general, the total amylose content did not change with the flaxseedadded content; however, the amylose apparently decreased with the amount of flaxseed, indicating the presence of starch-lipid complexes. The saponification value was 95.37 (mg KOH/g oil) in the tortilla added with 10% flaxseed and increased to 100 (mg KOH/g oil) for the 20% flaxseed treatment. The peroxide value was observed to increase (p < 0.05) when the flaxseed flour was added at 10%, 15%, and 20%. In this study, the tortillas exhibited a high amount of total unsaturated fatty acids, 26.32-30.08% (oleic acid). Thus, the flaxseed-added corn tortilla could represent a valuable staple in improving the nutritional value of the original food product.
... added. The mixture was incubated for 30 min at 60 °C, diluted to 10 ml with distilled water a... more ... added. The mixture was incubated for 30 min at 60 °C, diluted to 10 ml with distilled water and analyzed for glucose using glucose oxidase peroxidase assay (SERA-PAK ® Plus, Bayer de México, SA de CV, Edo. de México). ...
Page 1. 188 CEREAL CHEMISTRY In Vitro Starch Digestibility of Tortillas Elaborated by Different M... more Page 1. 188 CEREAL CHEMISTRY In Vitro Starch Digestibility of Tortillas Elaborated by Different Masa Preparation Procedures Luis A. Bello-Pérez,1,2 J. Rodolfo Rendón-Villalobos,1 Edith Agama-Acevedo,1 and José Juan Islas-Hernández1 ABSTRACT Cereal Chem. ...
Se elaboraron tallarines salados con diferentes contenidos de sémola de trigo y almidón de plátan... more Se elaboraron tallarines salados con diferentes contenidos de sémola de trigo y almidón de plátano (AP). Las mezclas fueron hidratadas con solución NaCl 2% (p/v), homogenizadas y las masas laminadas en una máquina para elaborar pasta. Se cortaron en tiras de ...
CERN European Organization for Nuclear Research - Zenodo, Oct 1, 2020
México es uno de los países con mayor producción de mango a nivel mundial. Sin embargo, su activi... more México es uno de los países con mayor producción de mango a nivel mundial. Sin embargo, su actividad comercial no sostiene los grandes volúmenes generados. Por esa razón, después de la cosecha, se acumula una gran cantidad de residuos, los cuales no reciben un manejo y disposición final adecuados. El objetivo de este trabajo es obtener pectina a partir de cáscara de mango de desecho de la variedad Ataulfo y realizar un análisis comparativo con pectina comercial (PC). La pectina de mango de desecho (PMD) fue caracterizada por microscopia electrónica de barrido (MEB) y espectroscopia de infrarrojo por transformada de Fourier (FTIR) y la capacidad térmica se determinó utilizando un calorímetro diferencial de barrido (CDB). Las micrografías mostraron PC con superficie corrugada y la PMD se presentó en bloques misceláneos porosos. Los espectros infrarrojos presentaron señales características del anillo de furanosa, el área de las señales 1615 y 1725 cm-1 , determinó una esterificación de 52.41 % para PMD y la temperatura de degradación del biopolímero, se encontró en 251.5 °C. Las propiedades térmicas y estructurales de la PMD, pueden ser de gran utilidad en la industria alimentaria.
Se obtuvieron almidones utilizando mesocarpio y cotiledón de mango (Mangifera indica L.), la cara... more Se obtuvieron almidones utilizando mesocarpio y cotiledón de mango (Mangifera indica L.), la caracterización se realizó utilizando microscopio electrónico de barrido (SEM), análisis infrarrojo por la transformada de Fourier(FTIR) y calorimetría diferencial de barrido (DSC). Los resultados de SEM en almidón de mesocarpio presentan gránulos ovales con tamaños que oscilan entre 2 y 12 μm y las micrografías del almidón de cotiledón muestran gránulos alargados con tamaños que van de 4 a 12 μm; ambos muestran gránulos lisos, sin fisuras y sin poros. Los espectros de FTIR de los dos almidones indican bandas en 1000 cm-1 , 862 cm-1 , 763 cm-1 y 714 cm-1. Estas señales son intensas y son correspondientes al estrechamiento de los grupos CH2 y CH. El almidón de mesocarpio presentó una temperatura de fusión de 74.8 °C y el de cotiledón muestra una temperatura de 76.92°C, con una entalpia de 4.81 J/g y 4.61 J/g, respectivamente.
La obtencion de celulosa a partir de residuo fibroso de mango fue caracterizada mediante Microsco... more La obtencion de celulosa a partir de residuo fibroso de mango fue caracterizada mediante Microscopia Electronica de Barrido Ambiental (ESEM) y por Espectroscopia Infrarroja por Transformada de Fourier (FTIR).
This study describes the results of a numerical simulation of the hydrodynamic behavior of coolin... more This study describes the results of a numerical simulation of the hydrodynamic behavior of cooling water discharged into the sea from the Tuxpan Power Plant under two different meteorological and oceanographic conditions: case I, southwesterly variable winds with an average velocity of 3 m s–1 and case II, northwesterly variable winds with an average velocity of 11.1 m s–1. The numerical simulations were made using a three-dimensional hydrodynamic model of coastal circulation and heat exchange. The southerly winds induce a sea surface circulation towards the north, which moves the discharged warm water away from the intake. The northerly winds, however, drive the hydrothermal effluent towards the intake. Comparisons between the numerical simulation results and field data show that the model correctly predicts the surface diffusion and dispersion of the hydrothermal effluents measured August 18 to 21, 1992 (case I) and November 24 to 27, 1992 (case II). The model predicts the extent ...
One fruit trees crops with largest amount in Mexico is the mango (Mangifera indica L.). In 2017, ... more One fruit trees crops with largest amount in Mexico is the mango (Mangifera indica L.). In 2017, Guerrero was the state with the highest production in the country. However, the waste generated after harvesting represents an environmental problem caused by high production and low opportunity in the national and international markets. Nowadays, there is no environmental policy to regulate this final waste disposal. Regularly, post-harvest waste has no value and most of the time, its disposal is inadequate. The lack of training and management knowledge, separation and use, has generated an imbalance in the environment, caused by inadequate elimination practices and excessive use of pest prevention activities, known as cultural control. The main objective of this review was to know about mango production in Guerrero State, its final disposal after harvest and the environmental impact generated by cultural control use.
A new method to prepare glycerol/gelatin based films, by doping the film with carbon nanotubes (C... more A new method to prepare glycerol/gelatin based films, by doping the film with carbon nanotubes (CNTs) and sodium dodecyl sulfate (SDS), was proposed. SDS was used to disperse CNTs in gelatin/glycerol films as follows: gelatin/glycerol (GG) incubated with equal concentrations of CNT and SDS; GG with 0.001% w/w CNT/SDS; GG with 0.002% CNT/SDS and GG with 0.004% CNT/SDS. Diffractograms of CNT/SDS /glycerol films showed an amorphous structure, being consistent with thermograms involving temperature and fusion enthalpy. Mechanical tests showed 30% increase in elongation at break of GG with 0.004% CNT/SDS, with respect to gelatin/glycerol/SDS control. Samples with CNT had increased water vapor permeability (WVP). The film fractal dimension indicated that, with the addition of the highest concentration of CNT, films with a homogeneous surface were obtained, with probable nanotube inclusion in the protein matrix. According to the results, the easy method used to prepare gelatin composite ma...
Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas pr... more Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4 degrees C for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical composition did not change with the storage time, but soluble carbohydrates decreased slightly during storage. A significant decrease in available starch content upon storage was observed, concomitant with increased resistant starch (RS) levels. These changes are possibly due to retrogradation. Retrograded resistant starch (RRS) values increased with storage time; in some samples, RRS represented more than 75% of total RS whereas in others it only accounted for 25%. The digestion rate (DR) in the freshly prepared tortillas was similar for the various samples, but after 72 h storage some differences among tortillas were found. Also, when a single tortilla sample was compared throughout ...
The objective of this work was to investigate the effect of zein and film formulation on mechanic... more The objective of this work was to investigate the effect of zein and film formulation on mechanical and structural properties of native (FNS), and oxidized with 2.5% (FOSA) and 3.5% (FOSB) banana starch. The oxidized starch showed differences from native starch due to the oxidation process, showing a decrease in lipids, proteins, and amylose. The increase of the sodium hypochlorite increased the content of carbonyl and carboxyl groups in the ranges 0.015–0.028% and 0.022–0.031%, respectively. The film obtained from FOSB displayed the highest tensile strength (5.05 MPa) and satisfactory elongation value (27.1%). The zein addition caused a decrease in these mechanical properties, as well as a significant decrease in water vapour permeability (WVP). However, films from FOSA and FOSB showed higher permeability than that of the native starch. The addition of glycerol and the level of oxidation increased the films moisture. Micrographs showed that, during the oxidation process, impurities...
Resistant starches (RS) were prepared from banana starch by debranching with pullulanase for diff... more Resistant starches (RS) were prepared from banana starch by debranching with pullulanase for different times and after autoclaving treatment. The different treatments produced seven RS products, which were tested with respect to available starch (AS), RS and in vitro hydrolysis rate. The control sample (without debranching) had the highest AS (80.5%) and the lowest RS content (9.1%). The samples debranched for 5 h and longer did not show significant differences (a = 0.05) in AS (approximately 72%) and RS (approximately 18%). The RS values obtained in the samples prepared were twice as high as that of the control sample. However, the sample debranched for the longest time had the highest hydrolysis rate, demonstrating that this product has a high digestion rate. Banana starch is a good source for RS preparation by autoclaving due to its high RS content and can be an alternative source in developing countries for obtaining a nutraceutic ingredient for functional food preparation.
In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas ... more In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 1C) or under refrigeration (4 1C). Potentially available starch (AS) content decreased from 670 g kg À1 in the control tortilla to 583 g kg À1 in 72 h-stored preparations. Concomitant increases in total resistant starch (RS) and retrograded resistant starch (RRS) were recorded upon storage. RRS content in 72 h-stored samples (35-39 g kg À1) doubled that of freshly prepared tortillas. Changes in AS, RS and RRS were not affected by storage temperature. Both initial rate and final point of starch hydrolysis by pancreatic amylase were reduced in samples kept for 48 and 72 h, without influence of storage temperature. Storage length is suggested as a major determinant of the bioavailability of starch in tortillas.
Journal of the Science of Food and Agriculture, 2009
BACKGROUND: The effect of addition of flaxseed flour (10 : 90, 15 : 85 and 20 : 80, w/w) on the c... more BACKGROUND: The effect of addition of flaxseed flour (10 : 90, 15 : 85 and 20 : 80, w/w) on the chemical composition and starch digestibility of corn tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, freeze-dried, ground and analyzed for fat, protein, ash, total starch (TS), available starch (AS) and resistant starch (RS) contents as well as for starch hydrolysis rate and predicted glycemic index (pGI). Tortillas made from commercial nixtamalized corn flour were used as control sample. RESULTS: Flaxseed flour addition increased the fat and protein content of tortilla, whereas TS and AS decreased. TS was 15.25% lower in the 20% flaxseed-containing tortilla as compared to the control sample. The AS content was 12.65% lower in the composite tortilla. RS content in the samples ranged between 1.92% for the control sample and 5.08% for the tortilla containing 20% flaxseed. The reduced enzymatic starch hydrolysis rate and pGI recorded for the flaxseed-added tortilla, indicated slow digestion features. CONCLUSIONS: Flaxseed-added tortilla might be used to increase the consumption of α-linolenic acid in the daily diet and modulate starch digestibility of corn tortilla. This kind of product may be used by people with special diet reqirements.
Banana is a starchy food that contains a high proportion of undigestible compounds such as resist... more Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.
Starch isolated from macho banana was oxidized by using 2.5% and 3.5% (w/w) of sodium hypochlorit... more Starch isolated from macho banana was oxidized by using 2.5% and 3.5% (w/w) of sodium hypochlorite. Native and oxidized starches with glycerol were processed using a conical twin screw extruder to obtain thermoplastic laminates or sheets, which were partially characterized. Oxidized banana starches presented higher moisture and total starch but lower ash, protein, lipids, and apparent amylose content than the native starch. Micrographs of sheets from oxidized starches showed wrinkles and cavities presumably caused by the plasticizer, but with less free glycerol and unplasticized starch granules than those from native starch. Sheets from oxidized starch showed a notorious increase in all thermal parameters (To, Tp, and H), mechanical properties (tensile strength, elongation at break, and elasticity), and solubility. Banana starch X-ray diffraction patterns corresponded to a mixture of the A-and B-type polymorphs, with apparently slightly higher crystallinity in oxidized specimens than in native starch. A similar trend was observed in the corresponding sheets.
... RS3 are retrograded starches, which may be formed in cooked foods that are kept at low or roo... more ... RS3 are retrograded starches, which may be formed in cooked foods that are kept at low or room temperature (Noah et al., 1998). RS4 is due to chemical starch modification or thermal treatment at high temperatures (Tovar, Melito, Herrera, Rascón, & Pérez, 2002). ...
Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (1... more Flaxseed has recently gained attention as a functional food, and the effect of adding flaxseed (10%, 15%, and 20%) to tortillas was evaluated. The physicochemical characteristics and the free fatty-acid (FFA) content of the oil extracted from flaxseed-added corn tortilla were determined. The results showed that the lipid (4.27%) and protein content (9.10%) of the control sample was statistically lower (p 6 0.01) than the tortillas added with flaxseed. In general, the total amylose content did not change with the flaxseedadded content; however, the amylose apparently decreased with the amount of flaxseed, indicating the presence of starch-lipid complexes. The saponification value was 95.37 (mg KOH/g oil) in the tortilla added with 10% flaxseed and increased to 100 (mg KOH/g oil) for the 20% flaxseed treatment. The peroxide value was observed to increase (p < 0.05) when the flaxseed flour was added at 10%, 15%, and 20%. In this study, the tortillas exhibited a high amount of total unsaturated fatty acids, 26.32-30.08% (oleic acid). Thus, the flaxseed-added corn tortilla could represent a valuable staple in improving the nutritional value of the original food product.
... added. The mixture was incubated for 30 min at 60 °C, diluted to 10 ml with distilled water a... more ... added. The mixture was incubated for 30 min at 60 °C, diluted to 10 ml with distilled water and analyzed for glucose using glucose oxidase peroxidase assay (SERA-PAK ® Plus, Bayer de México, SA de CV, Edo. de México). ...
Page 1. 188 CEREAL CHEMISTRY In Vitro Starch Digestibility of Tortillas Elaborated by Different M... more Page 1. 188 CEREAL CHEMISTRY In Vitro Starch Digestibility of Tortillas Elaborated by Different Masa Preparation Procedures Luis A. Bello-Pérez,1,2 J. Rodolfo Rendón-Villalobos,1 Edith Agama-Acevedo,1 and José Juan Islas-Hernández1 ABSTRACT Cereal Chem. ...
Se elaboraron tallarines salados con diferentes contenidos de sémola de trigo y almidón de plátan... more Se elaboraron tallarines salados con diferentes contenidos de sémola de trigo y almidón de plátano (AP). Las mezclas fueron hidratadas con solución NaCl 2% (p/v), homogenizadas y las masas laminadas en una máquina para elaborar pasta. Se cortaron en tiras de ...
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