These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
Pubmed for Handhelds
PUBMED FOR HANDHELDS
Search MEDLINE/PubMed
Title: Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats. Author: Chávez-Santoscoy RA, Gutiérrez-Uribe JA, Serna-Saldivar SO, Perez-Carrillo E. Journal: Food Chem; 2016 Feb 01; 192():90-7. PubMed ID: 26304324. Abstract: Ethanolic extract from black beans coat is a source of flavonoids, saponins and antocyanins. Nixtamalized maize flours (NF) are used for the preparation of products such as tortillas, tortillas chips, cookies among others. The objective of this research was to study the effect on textural parameters and color after adding flavonoids, saponins and anthocyanins from black bean seed coat in NF used for the production of tortillas and gluten-free cookies. Furthermore, the retention of bioactive compounds after tortilla and gluten-free-cookie preparation was assessed. Ethanolic extracts of black bean seed coats were added (3g/kg or 7 g/kg) to NF in order to prepare corn tortillas and gluten free cookies characterized in terms of dimensions, color and texture. Addition of 7 g/kg affected the color of cookies and tortillas without effect on texture and dimensions. It was possible to retain more than 80% and 60% of bioactives into baked tortillas and cookies, respectively.[Abstract] [Full Text] [Related] [New Search]