Physicochemical, Nutritional and sensory properties of deep fat-fried fortified tortilla chips with broccoli (Brassica oleracea L. convar. italica Plenck) flour
Por:
Vázquez-Durán A., Gallegos-Soto A., Bernal-Barragán H., López-Pérez M., Méndez-Albores A.
Publicada:
1 ene 2014
Resumen:
The incorporation of broccoli trimmings into tortilla chips and their effect on the physicochemical, compositional, nutritional and sensory properties was studied. Broccoli flour was added to the formulation at levels of 2%, 4% and 8%. Triangular samples were processed in a lab-scale sheeter, baked, air oven-dried and finally deep fat-fried in fresh canola oil. The addition of broccoli flour significantly increased the protein (from 8.1% to 9.5%), crude fibre (from 1.9% to 3.1%), lysine (from 25.55 g·kg-1 protein to 35.11 g·kg-1 protein) and calcium contents (from 0.45 g·kg-1 to 0.73 g·kg-1) in the fortified tortilla chips. Additionally, the final oil content of tortilla chips was significantly lower (10.5%) in comparison with standard deep fat-fried products. Acceptance test indicated that 76% of participants would definitely prefer either control or tortilla chips prepared with up to 4% broccoli flour, when taste, price, appearance, texture and low fat content were the principal factors influencing the preference. From these results, it is concluded that broccoli flour could be incorporated into an innovative formulation to produce tortilla chips with improved physicochemical and nutritional properties. © 2014 Národné polnohospodárske a potravinárske centrum (Slovakia).
Filiaciones:
Vázquez-Durán A.:
Agronomy Department (UANL-FA), Autonomous University of Nuevo Leon, Agropecuary Sciences Campus, Avenida Francisco Villa s/n, Colonia Ex Hacienda el Canada, General Escobedo, Nuevo Leon CP 66050, Mexico
Gallegos-Soto A.:
Agronomy Department (UANL-FA), Autonomous University of Nuevo Leon, Agropecuary Sciences Campus, Avenida Francisco Villa s/n, Colonia Ex Hacienda el Canada, General Escobedo, Nuevo Leon CP 66050, Mexico
Bernal-Barragán H.:
Agronomy Department (UANL-FA), Autonomous University of Nuevo Leon, Agropecuary Sciences Campus, Avenida Francisco Villa s/n, Colonia Ex Hacienda el Canada, General Escobedo, Nuevo Leon CP 66050, Mexico
López-Pérez M.:
Unidad Irapuato (CINVESTAV-IPN), Center for Research and Advanced Studies of the National Polytechnic Institute, Km 9.6, Libramiento Norte, Carretera Irapuato-Leon, Irapuato, Guanajuato CP 36821, Mexico
Méndez-Albores A.:
Univ Nacl Autonoma Mexico, Super Studies Dept Cuautitlan UNAM FESC, Cuautitlan 54714, Estado De Mexic, Mexico
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