Abstract
AbstractA mixture of cornmeal dough and cooked bean flour (BF) was prepared at different ratios (50/50, 60/40, and 70/30 w/w), and processed to chips. Viscosity profile, temperature of gelatinization and enthalpy, texture, protein content, and in vitro digestibility were measured. Pasting temperature tended to be lower when the flour bean concentration was lower. Maximum viscosity increased significantly in both samples (dough mixture and chips) when the BF concentration was lower. In general, gelatinization temperature remains constant, while the heating enthalpy was higher with lower BF concentration. The addition of BF was correlated with greater crispiness, suggesting improved chip texture at higher BF concentrations. The final protein content in the corn-bean chips was very similar, despite the concentration of BF used. Protein digestibility in the chips was affected by the proportion of BF added, being higher when the amount of the BF was lower.
Highlights
Snacks have gained importance and acceptability worldwide in recent years and are part of the contemporary culture
Process used to obtain cornmeal dough and bean flour (BF) Corn was subjected to the traditional process of nixtamalization: corn kernels were cooked in water containing 1.5 g/100 g Ca(OH)2 at 92°C for 30 min, and steeped for 12 h in water
This study revealed higher values (p < 0.05) for maximum viscosity (Vmax) in dough mixtures (M) and the Vmax increased for both samples (M and T) as the concentration of the BF was decreased
Summary
Snacks have gained importance and acceptability worldwide in recent years and are part of the contemporary culture. Snacks are dense calorie foods consisting of high carbohydrate and fat content, but with respect to the amount of protein content, they have low nutritional value. Because they traditionally provide less than 2% of the protein requirement, they are referred to as foods that provide “empty calories” (Almeida, Valencia, & Higuera, 1990). L.A. Ochoa-Martínez, is researcher professor in the Technical Institute of Durango, México, in the Chemistry and Biochemistry Department. Ochoa-Martínez, is researcher professor in the Technical Institute of Durango, México, in the Chemistry and Biochemistry Department She works on research projects about food processing and new products development from fruits, vegetables, and cereals. This research deals about the enrichment of a corn snack by adding a popular legume in México like beans
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
