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| Format: | Artículo científico |
| Sprache: | en |
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Universidad de Sonora
2021
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| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=672971063017 https://www.redalyc.org/journal/6729/672971063017/ https://www.redalyc.org/journal/6729/672971063017/html/ https://www.redalyc.org/journal/6729/672971063017/672971063017.epub https://www.redalyc.org/journal/6729/672971063017/movil |
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Inhaltsangabe:
- Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage Nina Gisella Heredia-Sandoval Aaron Jonary Santiaguin-Padilla María del Carmen Granados-Nevarez Susana María Scheuren-Acevedo Alma Rosa Islas-Rubio Miguel Angel Mazorra-Manzano Guillermina García-Sánchez Juan Carlos Ramírez-Suarez Multidisciplinaria (Ciencias Naturales y Exactas) jumbo squid Ccorn tortilla supplementation storage stability Corn tortilla is one of the most consumed foods in Latin America, representing a good nutrients source, although deficient in some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for tortilla supplementation. Our objective was to elaborate corn tortillas supplemented with jumbo squid muscle flour (JSMF), using composite corn flours containing JSMF (2.5 and 5.0%), to improve their nutritional quality without affecting their physicochemical/sensory properties and storage stability. Supplementation with 5% JSMF increased (P<0.05) tortilla protein level, and the essential amino acids versus the control. The 2.5% JSMF tortillas were sensory acceptable (P≥0.05) as the control. JSMF addition showed an antimicrobial effect on mesophilic and psychrophilic bacteria; however, yeast and moulds grew beyond the permissible limit at day 5 of storage. JSMF addition did not affect (P≥0.05) the cutting force, with tortillas tending to become harder to roll without cracking as storage elapsed. Tortilla storage stability (supplemented or not) was 3 days at 2-4 °C. Results suggest the feasibility of adding JSMF to corn tortilla, improving its nutritional characteristics without markedly affecting other parameters. 2021 artículo científico 1665-1456 https://www.redalyc.org/articulo.oa?id=672971063017 https://www.redalyc.org/journal/6729/672971063017/ https://www.redalyc.org/journal/6729/672971063017/html/ https://www.redalyc.org/journal/6729/672971063017/672971063017.epub https://www.redalyc.org/journal/6729/672971063017/movil 10.18633/biotecnia.v23i2.1420 en http://www.redalyc.org/revista.oa?id=6729 Biotecnia application/pdf Universidad de Sonora Biotecnia (México) Num.2 Vol.23