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). Quali...

Very little is known of the microflora in tortillas, the major component in the diet of many Guatemalans and other Central Americans. Based in a Guatemalan highland Indian village, this study examined the types and amounts of bacteria, yeasts, and molds in tortillas and in their maize precursors. Coliforms, Bacillus cereus, two species of Staphylococcus, and many types of yeast were the main co...

BACKGROUND One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. OBJECTIVE The aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS)...

BACKGROUND Fumonisins (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. Therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make tortillas (the main staple food for the Mexican population) was investigated. METHODS Maize contaminated with 2136.67 ng/g total ...

Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime). The resulting product, called nixtamal, is further processed into tortillas, a staple in the Mexican diet. Corn tortillas are prepared directly from nixtamal, from nixtamalized corn flour, or from a mixture of the two. A technology for adding micronutrients to fresh nixtamal tortillas is discussed....

Fumonisin B1 (FB1) is a maize mycotoxin. In tortilla preparation, maize is treated with lime (nixtamalization), producing hydrolyzed FB1 (HFB1) due to loss of the tricarballylic acid side chains. This study determined the following: 1) whether nixtamalization by Mayan communities reduces total fumonisins, and 2) the steps in the process at which reduction occurs. Tortillas prepared by the tradi...

fumonisins (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make tortillas (the main staple food for the mexican population) was investigated.maize contaminated with 2136.67 ng/g total fumonisins was process...

Jensen and Miller (2001) have recently demonstrated rice and noodles to be Giffen Goods among the poor in South and North China respectively. We examine whether tortillas, the main staple in Mexico, are also a Giffen Good. The large income change due to the 1995 Peso Crisis and the large tortilla price increase arising from the removal of government subsidies provide an ideal environment for th...

The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and 30% wheat bran was evaluated. Depending on the level of bran, total dietary fiber (TDF) and soluble dietary fiber (SDF) in uncooked flours ranged from 4.2% to 17.2% and 1.5% to 2.4%, respectively. Precooking by extrusion significantly increased SDF in flours (by 22% to...

Cereal Cheill. XO(4):427·-436 Amy lose content is closely related to wheat flour pasting or thermal properties, and thus affects final food qualities. J:iourteen flour blends with amylose content ranges of < I to 29% were used to study tortilla production and quality parameters. Reduced amylose contents decreased dough stickiness and pliability; low amylose doughs were also very smooth in appea...