Maize races on functional and nutritional quality of tejate a maize-cacao beverage
Tejate is a Mesoamerican beverage made mainly with maize-cacao. Despite the economic importance of tejate in Oaxaca and Southwest US, the characteristics that maize should have for good quality tejate are not well known. The aim was to evaluate the native races of maize commonly used in tejate preparation. Tejate showed excellent source of minerals (Ca, Fe, Zn, K, Mg, P), where white Bolita maize showed higher levels. Starch annealing during nixtamalization with wood ashes showed that white Bolita produced a tejate with higher resistant starch type 5 (RS5) and the greatest consistency (1146 cP) compared with the other maize landraces. X-ray diffraction patterns showed a peak at 4.45 Å of amylose-lipid complex. The white Bolita maize had the highest RS5 in tejate (2.68 g/100g) and low glycemic index (GI 38.21), compared with other tejate samples that ranged from 1.04-2.07 g/100g of RS5, and GI of 23.09-74.46. Tejate consumption maintains blood with normal glucose responses.
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Subjects: | Tejate, Maíz, Theobroma cacao, Bebidas, Composición química, Contenido de nutrientes, |
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KOHA-OAI-ECOSUR:296042024-03-12T12:53:51ZMaize races on functional and nutritional quality of tejate a maize-cacao beverage González Amaro, Rosa María autora 12544 Figueroa Cárdenas, Juan de Dios autor 12382 Perales Rivera, Hugo Rafael Doctor autor 8273 Santiago Ramos, David autor textengTejate is a Mesoamerican beverage made mainly with maize-cacao. Despite the economic importance of tejate in Oaxaca and Southwest US, the characteristics that maize should have for good quality tejate are not well known. The aim was to evaluate the native races of maize commonly used in tejate preparation. Tejate showed excellent source of minerals (Ca, Fe, Zn, K, Mg, P), where white Bolita maize showed higher levels. Starch annealing during nixtamalization with wood ashes showed that white Bolita produced a tejate with higher resistant starch type 5 (RS5) and the greatest consistency (1146 cP) compared with the other maize landraces. X-ray diffraction patterns showed a peak at 4.45 Å of amylose-lipid complex. The white Bolita maize had the highest RS5 in tejate (2.68 g/100g) and low glycemic index (GI 38.21), compared with other tejate samples that ranged from 1.04-2.07 g/100g of RS5, and GI of 23.09-74.46. Tejate consumption maintains blood with normal glucose responses.Tejate is a Mesoamerican beverage made mainly with maize-cacao. Despite the economic importance of tejate in Oaxaca and Southwest US, the characteristics that maize should have for good quality tejate are not well known. The aim was to evaluate the native races of maize commonly used in tejate preparation. Tejate showed excellent source of minerals (Ca, Fe, Zn, K, Mg, P), where white Bolita maize showed higher levels. Starch annealing during nixtamalization with wood ashes showed that white Bolita produced a tejate with higher resistant starch type 5 (RS5) and the greatest consistency (1146 cP) compared with the other maize landraces. X-ray diffraction patterns showed a peak at 4.45 Å of amylose-lipid complex. The white Bolita maize had the highest RS5 in tejate (2.68 g/100g) and low glycemic index (GI 38.21), compared with other tejate samples that ranged from 1.04-2.07 g/100g of RS5, and GI of 23.09-74.46. Tejate consumption maintains blood with normal glucose responses.TejateMaízTheobroma cacaoBebidasComposición químicaContenido de nutrientesLWT - Food Science and TechnologyDisponible para usuarios de ECOSUR con su clave de acceso |
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Tejate Maíz Theobroma cacao Bebidas Composición química Contenido de nutrientes Tejate Maíz Theobroma cacao Bebidas Composición química Contenido de nutrientes |
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Tejate Maíz Theobroma cacao Bebidas Composición química Contenido de nutrientes Tejate Maíz Theobroma cacao Bebidas Composición química Contenido de nutrientes González Amaro, Rosa María autora 12544 Figueroa Cárdenas, Juan de Dios autor 12382 Perales Rivera, Hugo Rafael Doctor autor 8273 Santiago Ramos, David autor Maize races on functional and nutritional quality of tejate a maize-cacao beverage |
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Tejate is a Mesoamerican beverage made mainly with maize-cacao. Despite the economic importance of tejate in Oaxaca and Southwest US, the characteristics that maize should have for good quality tejate are not well known. The aim was to evaluate the native races of maize commonly used in tejate preparation. Tejate showed excellent source of minerals (Ca, Fe, Zn, K, Mg, P), where white Bolita maize showed higher levels. Starch annealing during nixtamalization with wood ashes showed that white Bolita produced a tejate with higher resistant starch type 5 (RS5) and the greatest consistency (1146 cP) compared with the other maize landraces. X-ray diffraction patterns showed a peak at 4.45 Å of amylose-lipid complex. The white Bolita maize had the highest RS5 in tejate (2.68 g/100g) and low glycemic index (GI 38.21), compared with other tejate samples that ranged from 1.04-2.07 g/100g of RS5, and GI of 23.09-74.46. Tejate consumption maintains blood with normal glucose responses. |
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Tejate Maíz Theobroma cacao Bebidas Composición química Contenido de nutrientes |
author |
González Amaro, Rosa María autora 12544 Figueroa Cárdenas, Juan de Dios autor 12382 Perales Rivera, Hugo Rafael Doctor autor 8273 Santiago Ramos, David autor |
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González Amaro, Rosa María autora 12544 Figueroa Cárdenas, Juan de Dios autor 12382 Perales Rivera, Hugo Rafael Doctor autor 8273 Santiago Ramos, David autor |
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González Amaro, Rosa María autora 12544 |
title |
Maize races on functional and nutritional quality of tejate a maize-cacao beverage |
title_short |
Maize races on functional and nutritional quality of tejate a maize-cacao beverage |
title_full |
Maize races on functional and nutritional quality of tejate a maize-cacao beverage |
title_fullStr |
Maize races on functional and nutritional quality of tejate a maize-cacao beverage |
title_full_unstemmed |
Maize races on functional and nutritional quality of tejate a maize-cacao beverage |
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maize races on functional and nutritional quality of tejate a maize-cacao beverage |
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