Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats

Food Chemistry

Volumn 192, Issue , 2016, Pages 90-97

  Chávez Santoscoy, Rocio A ^a   Gutiérrez Uribe, Janet A ^b   Serna Saldivar, Sergio O ^b   Perez Carrillo, Esther ^b  

^a UNIVERSIDAD AUTÓNOMA DE BAJA CALIFORNIA   (Mexico)

^b SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Anthocyanins; Black bean; Nixtamalized maize flour; Saponins

Indexed keywords

ANTHOCYANINS; COLOR; FLAVONOIDS; TEXTURES;

BIOACTIVE COMPOUNDS; BLACK BEANS; COLOR AND TEXTURES; ETHANOLIC EXTRACTS; MAIZE FLOUR; PHASEOLUS VULGARIS; SAPONINS; TEXTURAL PARAMETERS;

METABOLITES;

ANTHOCYANIN; FLAVONOID; SAPONIN;

ARTICLE; BIOACCUMULATION; CORN FLOUR; DOUGH; FOOD; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; FOOD TEXTURE; GLUTEN FREE COOKIE; MAIZE; MAIZE TORTILLAS; MOISTURE; NIXTAMALIZED MAZE FLOUR; NONHUMAN; PARTICLE SIZE; PHASEOLUS VULGARIS; PHYSICAL PARAMETERS; SEED HUSK; WATER ABSORPTION; ANALYSIS; BREAD; CHEMISTRY; FLOUR; PHASEOLUS; PLANT SEED;

PHASEOLUS VULGARIS; ZEA MAYS;

ANTHOCYANINS; BREAD; FLAVONOIDS; FLOUR; PHASEOLUS; SAPONINS; SEEDS; ZEA MAYS;

EID: 84936791792     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.113     Document Type: Article

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