In search for better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
Elisa Domínguez-HernándezJanet Alejandra Gutiérrez-UribeMartha Elena Domínguez-HernándezGuadalupe Flavia Loarca-PiñaMarcela Gaytán-MartínezPublished in: Journal of the science of food and agriculture (2023)
This work showed that tortilla chips made using nixtamalized flour produced with assisted OH technology alone or in combination with wild amaranth leaf powder addition could be used in the production of healthy maize snacks to enhance their prospective antioxidant activity and nutritional value. This article is protected by copyright. All rights reserved.
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