TY - JOUR
T1 - Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products
AU - Soto-Mendívil, E. A.
AU - Vidal-Quintanar, R. L.
PY - 2001/8
Y1 - 2001/8
N2 - Texture and acceptability of tortillas and muffins prepared with 20, 25, and 30% (w/w) and cookies with 15, 22, and 30% (w/w) of nixtamalized corn hulls (NCH), as substitution for flour were evaluated. With up to 25% of substitution the three products were well-accepted by the sensory panel. Texture, flavor, and chewiness were the leading characteristics in the products. The dough stickiness was not affected by NCH (p< 0.05), but tortillas became less rollable as the level of NCH substituted increased. NCH gives an excellent performance in tortillas, muffins, and cookies and 20–25% of NCH is a feasible level of substitution.
AB - Texture and acceptability of tortillas and muffins prepared with 20, 25, and 30% (w/w) and cookies with 15, 22, and 30% (w/w) of nixtamalized corn hulls (NCH), as substitution for flour were evaluated. With up to 25% of substitution the three products were well-accepted by the sensory panel. Texture, flavor, and chewiness were the leading characteristics in the products. The dough stickiness was not affected by NCH (p< 0.05), but tortillas became less rollable as the level of NCH substituted increased. NCH gives an excellent performance in tortillas, muffins, and cookies and 20–25% of NCH is a feasible level of substitution.
KW - cookies
KW - corn
KW - fiber
KW - hulls
KW - muffins
KW - nixtamalization
KW - sensory analysis
KW - texture
KW - tortillas
UR - http://www.scopus.com/inward/record.url?scp=0035535820&partnerID=8YFLogxK
U2 - 10.1106/015N-JDX2-3HJD-DRWG
DO - 10.1106/015N-JDX2-3HJD-DRWG
M3 - Artículo
SN - 1082-0132
VL - 7
SP - 355
EP - 361
JO - Food Science and Technology International
JF - Food Science and Technology International
IS - 4
ER -