In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
Elisa Domínguez-HernándezJanet A Gutiérrez-UribeMartha E Domínguez-HernándezGuadalupe F 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 ohmic heating, alone or in combination with wild amaranth leaf powder, could be used in the production of healthy maize snacks to enhance their prospective antioxidant activity and nutritional value. © 2023 Society of Chemical Industry.
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