Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas
Popis výsledku v původním jazyce
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).
Název v anglickém jazyce
Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas
Popis výsledku anglicky
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).
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Ostatní
Rok uplatnění
2022
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Svazek periodika
11
Číslo periodika v rámci svazku
17
Stát vydavatele periodika
CH - Švýcarská konfederace
Počet stran výsledku
16
Strana od-do
—
Kód UT WoS článku
000851083000001
EID výsledku v databázi Scopus
2-s2.0-85137746869