García-Rojas D A, Meneses M E, Martínez-Carrera D, Figueroa-Cárdenas J D, Sánchez-Medina M A, Bonilla-Quintero M, Petlacalco-Sánchez B, Martínez-Gutiérrez G A, Pérez-Herrera A
Instituto Politécnico Nacional - Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca 71230, Mexico.
Consejo Nacional de Ciencia y Tecnología (CONACYT), Ciudad de México 03940, Mexico and Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico.
Food Funct. 2020 Oct 21;11(10):8768-8779. doi: 10.1039/d0fo01018a.
The physicochemical, nutritional and sensory properties of flours, doughs and tortillas made with traditional nixtamalization (TN) and ecological nixtamalization (EN) and enriched (9%) with the traditional maguey mushroom (Pleurotus agaves) were analysed. EN resulted in flours and tortillas having a greater content of bioactive compounds than that of TN flours, which represents a production process of maize tortillas containing high amounts of antioxidants. The addition of mushrooms to EN flours improved their sensory properties, whereas the addition of mushrooms to TN flours decreased them. The amount of P. agaves added to tortillas was equivalent to 3% enrichment with β-glucans. The edible mushroom P. agaves, highly appreciated in many Mexican regions, improved the nutritional and sensory quality of blue maize tortillas when added to flours prepared by EN. A new product was developed using local traditional foods of complementary nutritional value.
分析了用传统碱煮法（TN）和生态碱煮法（EN）制作并添加了9%传统龙舌兰蘑菇（糙皮侧耳）的面粉、面团和玉米饼的物理化学、营养和感官特性。与TN面粉相比，EN法制作的面粉和玉米饼含有更多的生物活性化合物，这代表了一种生产富含大量抗氧化剂的玉米饼的工艺。向EN面粉中添加蘑菇改善了其感官特性，而向TN面粉中添加蘑菇则降低了这些特性。添加到玉米饼中的糙皮侧耳数量相当于β-葡聚糖3%的添加量。在许多墨西哥地区备受推崇的可食用蘑菇糙皮侧耳，添加到用EN法制备的面粉中时，改善了蓝玉米饼的营养和感官品质。利用具有互补营养价值的当地传统食品开发出了一种新产品。
