Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extrac...
AbstractResistant starch (RS) is associated with many of the health benefits attributed to dietary f...
Abstract Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are o...
Background: One way to diminish protein malnutrition in children is by enriching cereal-based flours...
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Me...
Quality protein maize (QPM) blended with soybean flour in developing countries calls for investigati...
Tortillas were obtained using nixtamalized corn flour with B. alicastrum flour at different proporti...
The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality a...
Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a s...
Large interest has recently risen in the development of “functional” foods, products that may provid...
In the scientific literature there are different analyses of the nutritional profiles of maize torti...
[EN] The purpose of this work is to study the effect of the traditional processing conditions of the...
Wheat flour tortillas are the fastest growing segment of the North American baking industry. As this...
In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was under...
Resistant starch (RS) is associated with many of the health benefits attributed to dietary fiber. In...
The majority of U.S. adults consume less than the recommended amount of whole grains, dietary fiber,...
AbstractResistant starch (RS) is associated with many of the health benefits attributed to dietary f...
Abstract Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are o...
Background: One way to diminish protein malnutrition in children is by enriching cereal-based flours...
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Me...
Quality protein maize (QPM) blended with soybean flour in developing countries calls for investigati...
Tortillas were obtained using nixtamalized corn flour with B. alicastrum flour at different proporti...
The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality a...
Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a s...
Large interest has recently risen in the development of “functional” foods, products that may provid...
In the scientific literature there are different analyses of the nutritional profiles of maize torti...
[EN] The purpose of this work is to study the effect of the traditional processing conditions of the...
Wheat flour tortillas are the fastest growing segment of the North American baking industry. As this...
In order to contribute to the reduction of nutritional deficiencies in Morocco, this study was under...
Resistant starch (RS) is associated with many of the health benefits attributed to dietary fiber. In...
The majority of U.S. adults consume less than the recommended amount of whole grains, dietary fiber,...
AbstractResistant starch (RS) is associated with many of the health benefits attributed to dietary f...
Abstract Brazil is the world's largest producer of common beans (Phaseolus vulgaris L.), which are o...
Background: One way to diminish protein malnutrition in children is by enriching cereal-based flours...