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a) c) FSB1 – 2004 Food Science and Biotechnology in Developing Countries Hydrolysis(%) Hydrolysis(%) 80 60 40 20 TC_0 TC_7 TC_14 0 0 20 40 60 80 100 Time (min) 80 60 40 20 0 TC1_0 TC1_7 TC1_1 4 0 20 40 60 80 100 Time (min) b) d) Hydrolysis(%) Hydrolysis(%) 80 60 40 20 0 90 60 30 TC20_0 TC20_7 TC20_14 0 20 40 60 80 100 Time (min) WG_0 WG_7 WG_14 0 0 20 40 60 80 100 Time (min) Figure 1. In vitro starch hydrolysis of corn tortilla without hydrocolloids = TC (a); corn tortilla with hydrocolloids TC-20 = T_TC20 (b); corn tortilla with hydrocolloids TC-1= T_TC1 (c); corn tortilla with hydrocolloids WG = WG (d). 5
FSB1 – 2004 Food Science and Biotechnology in Developing Countries References [1] Gomez, M.H., Rooney, L.W., and Waniska, R.D. Cereal Foods World 1987, 32, 372-377. [2] Campus-Baypoli, O.N., Rosas-Burgos, E.C., Torres-Chávez, P.I., Ramírez-Wong, B., Serna- Saldívar. S.O. Starch/Stärke 1999, 51, 173-177. [3] Rendón-Villalobos, J. R., Bello-Pérez. L. A., Osorio-Díaz. P., Tovar J,. Parédez-López, O. Cereal Chem. 2002, 79, 340-344. [4] Biliaderis, C.G. Can. J. Physiol. Pharmacol. 1991, 69, 60-78. [5] Arámbula, V. G., Mauricio, S. R. A., Figueroa, C. J. D., González-Hernández, J., and Ondorica, F. C. A. Journal of Food Science 1999, 64, 120-124. [6] Holm, J., Björck, I., Drews, A., Asp, N.G. Starch/Stärke 1986, 38, 224-229. [7] Saura-Calixto, F., Goñi, I., Bravo, L., Mañas, E. J. Food Sci. 1993, 58, 642-645. [8] Goñi, I., Garcia-Diaz, L., Mañas, E., Saura-Calixto, F. Food Chem. 1996, 56, 445-449. [9] Holm, J., Björck, I., Asp, N.G., Sjoberg, L.B., Lundquist, I. J. Cereal Sci. 1985, 3, 193-200. [10] Russell,P.L. J. Cereal Science 1983, 1, 297-303. [11] Krog, N., Olesen, S. K., Toernaes, H., and Joensson, T. Cereal Foods World 1989, 34, 281-285. [12] Agama-Acevedo, E., Rendón-Villalobos, R.,Tovar, J., Paredes-López, O., Islas-Hernández, J. J., and Bello-Pérez, L. A. Nahrung/Food 2004, 48, 31-40. [13] García-Alonso, A., Goñi, I., Jiménez-Escrig, A., Martín-Carrón, N., Bravo, L., Saura-Calixto, F. Food Chem. 1999, 66, 181-187. [14] Fredriksson, H., Björck, I., Andersson, R., Liljeberg, H., Silverio, J., Eliasson, A.-C., Aman, P. Carbohydr. Polym. 2000, 43, 81-87. [15] Tovar, J., Melito, C., Herrera, E., Rascón, A. and Pérez, E. Food Chemistry 2002, 76, 455-459. [16] Björck, I.M., Granfeldt, Y., Liljerberg, H., Tovar, J., Asp, N.G. Am. J. Clin. Nutr. 1994, 59, 699S- 705S. 6
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Page 55 and 56: Viscosity [Pa.s] 10 Yoghurt η e =
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Page 69 and 70: Water and calcium absorption during
Page 71 and 72: Calcium absorption is shown in figu
Page 73 and 74: D (m2/s) 1.00E-09 9.00E-10 8.00E-10
Page 75 and 76: Tejate Drying Study Mendoza-Santiag
Page 77 and 78: The tejate dough is mainly constitu
Page 79 and 80: CONCLUSION A tejate formulation was
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. Texture attributes of sabila cube
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