Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A96233" target="_blank" >RIV/60460709:41210/22:96233 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/11/17/2627" target="_blank" >https://www.mdpi.com/2304-8158/11/17/2627</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11172627" target="_blank" >10.3390/foods11172627</a>

Result language

angličtina

Original language name

Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas

Original language description

The objective of this study was to analyze the effect of incorporating Macrocystis pyrifera into yellow, blue, and red maize masa and tortillas. The nutritional composition and mineral content of tortillas was determined, and the color, texture, total phenolic compounds (TPC), and antioxidant capacity of masas and tortillas were measured. The addition of seaweed led to a significant decrease in moisture and a significant increase in ash, protein, and fiber, while no differences were observed in the lipid and carbohydrate content. There was a significant increase in all analyzed minerals (Na, Ca, P, K, and Mg). Tortillas weighed 24.54 ± 1.02 g, had a diameter of 11.00 ± 0.79 cm, and a thickness of 0.32 ± 0.09 cm. All color parameters were significantly affected by seaweed concentration. The hardness of the masas was 2.18–22.32 N, and the values of the perforation test of the tortillas were 1.40–4.55 N. The TPC of the masas and tortillas was measured in water and methanol:water extracts. Results were higher in the water extracts (1141.59–23,323.48 mg GAE/100 g masa and 838.06–2142.34 mg GAE/100 g tortilla). Antioxidant capacity (ORAC) was higher for methanol:water extracts (14,051.96–44,928.75 µmol TE/100 g masa and 14,631.47–47,327.69 µmol TE/100 g tortilla).

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

11

Issue of the periodical within the volume

17

Country of publishing house

CH - SWITZERLAND

Number of pages

16

Pages from-to

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UT code for WoS article

000851083000001

EID of the result in the Scopus database

2-s2.0-85137746869