Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization

2020 ◽  
Vol 11 (10) ◽  
pp. 8768-8779
Author(s):  
D. A. García-Rojas ◽  
M. E. Meneses ◽  
D. Martínez-Carrera ◽  
J. D. Figueroa-Cárdenas ◽  
M. A. Sánchez-Medina ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Sensory Properties ◽  
Blue Maize ◽  
Blue Corn ◽  
Corn Tortillas

Mexican blue corn tortillas with ecological nixtamalization, and enriched with Pleurotus agaves mushrooms, have the best levels of bioactive compounds, mainly β-glucans, also, they maintain acceptable rheological and sensory properties.

Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour

2021 ◽  
Vol 349 ◽  
pp. 129155
Author(s):  
Elfadıl E. Babiker ◽  
Mehmet Musa Özcan ◽  
Kashif Ghafoor ◽  
Fahad Al Juhaimi ◽  
Isam A. Mohamed Ahmed ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Sensory Properties

scholarly journals Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press-Cake

2015 ◽  
Vol 38 (6) ◽  
pp. 422-430 ◽  
Author(s):  
Emre Bakkalbasi ◽  
Raciye Meral ◽  
Ismail S. Dogan
Keyword(s):  
Bioactive Compounds ◽  
Press Cake ◽  
Sensory Properties

scholarly journals Bioactive Compounds and Sensory Properties of Organic Rice: The Impact of Degree of Milling

2020 ◽  
pp. 391-401
Author(s):  
Wahyudi David ◽  
Ardiansyah Ardiansyah ◽  
Slamet Budijanto ◽  
Johannes Kahl ◽  
Carola Strassner
Keyword(s):  
Bioactive Compounds ◽  
Phenolic Content ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Organic Rice ◽  
Degree Of Milling ◽  
Milling Duration ◽  
Rice Samples ◽  
The Impact

Consumers assume organic rice to be healthy. However, there are several concerns regarding the bioactive compounds and sensory properties found in organic rice. This study aims to examine the effect of the milling duration of organic rice (0s, 30s, 60s, 90s and 120s) on its bioactive compounds (total phenolic content, flavonoid content, and dietary fibre) and sensory properties (taste, aroma, colour and texture). This study reveals that the degree of milling and the degree of whiteness increase when the milling duration increases, while the total number of phenolic, flavonoid, and dietary fibres decrease significantly as the milling duration increases. Moreover, the moisture content remains constant as the milling duration increases. Panellists can divide the rice samples based on colour and taste into three distinct groups. The overall liking of organic rice at different degrees of milling revealed that as the milling duration increases, the overall degree of consumer’s preference for the product also increases.

Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery

2018 ◽  
Vol 73 (4) ◽  
pp. 321-327 ◽  
Author(s):  
María Gricelda Vázquez-Carrillo ◽  
Luis Alfredo Aparicio-Eusebio ◽  
Yolanda Salinas-Moreno ◽  
María Ofelia Buendía-Gonzalez ◽  
David Santiago-Ramos
Keyword(s):  
Sensory Properties ◽  
Blue Corn

scholarly journals Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

2014 ◽  
Vol 52 (5) ◽  
pp. 2701-2710 ◽  
Author(s):  
Miguel Ángel Sánchez-Madrigal ◽  
Armando Quintero-Ramos ◽  
Fernando Martínez-Bustos ◽  
Carmen O. Meléndez-Pizarro ◽  
Martha G. Ruiz-Gutiérrez ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Calcium Sources ◽  
Compounds Stability ◽  
Blue Maize
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