Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus)
Maize has antioxidant properties and a high amount of carbohydrates, while fish has high-quality proteins and unsaturated fatty acids. The goal of this study was to prepare a functional food enriched with protein and n-3 fatty acids from Scomber scombrus. A sensory analysis was carried out, along wi...
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Online Access: | http://dx.doi.org/10.1080/19476337.2019.1690584 |
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doaj-8893e28fcb6f4c79909151b928f0b8442020-11-25T02:09:33ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452019-01-011711006101310.1080/19476337.2019.16905841690584Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus)Marina Ramos-Ramos0Guadalupe Rodríguez-Castillejos1Rubén Santiago-Adame2Sanjuana Elizabeth Alemán-Castillo3Octelina Castillo-Ruiz4Adriana Leticia Perales-Torres5Universidad Autónoma de TamaulipasUniversidad Autónoma de TamaulipasUniversidad Autónoma de TamaulipasUniversidad Autónoma de TamaulipasUniversidad Autónoma de TamaulipasUniversidad Autónoma de TamaulipasMaize has antioxidant properties and a high amount of carbohydrates, while fish has high-quality proteins and unsaturated fatty acids. The goal of this study was to prepare a functional food enriched with protein and n-3 fatty acids from Scomber scombrus. A sensory analysis was carried out, along with a texture profile, color and proximate analyses, content of EPA+DHA, and shelf life analyses on five formulations of the snack produced. The best-accepted formula turned out to be the one containing 15% fish, and in comparison with the control, it displayed similar fracturability, less hardness, a higher amount of protein and lipids, and EPA+DHA (p ≤ 0.05), providing 14.6% of the daily recommended intake of EPA+DHA (30 g of product). The development of new products, such as the one proposed in this study, can be a new and healthy alternative to substitute other similar, commercially sold products with a lower amount of nutrients.http://dx.doi.org/10.1080/19476337.2019.1690584snacktortilla chipscomber scombrusfunctional food |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Marina Ramos-Ramos Guadalupe Rodríguez-Castillejos Rubén Santiago-Adame Sanjuana Elizabeth Alemán-Castillo Octelina Castillo-Ruiz Adriana Leticia Perales-Torres |
spellingShingle |
Marina Ramos-Ramos Guadalupe Rodríguez-Castillejos Rubén Santiago-Adame Sanjuana Elizabeth Alemán-Castillo Octelina Castillo-Ruiz Adriana Leticia Perales-Torres Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus) CyTA - Journal of Food snack tortilla chip scomber scombrus functional food |
author_facet |
Marina Ramos-Ramos Guadalupe Rodríguez-Castillejos Rubén Santiago-Adame Sanjuana Elizabeth Alemán-Castillo Octelina Castillo-Ruiz Adriana Leticia Perales-Torres |
author_sort |
Marina Ramos-Ramos |
title |
Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus) |
title_short |
Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus) |
title_full |
Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus) |
title_fullStr |
Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus) |
title_full_unstemmed |
Production and characterization of a snack based on maize flour and Atlantic mackerel (Scomber scombrus) |
title_sort |
production and characterization of a snack based on maize flour and atlantic mackerel (scomber scombrus) |
publisher |
Taylor & Francis Group |
series |
CyTA - Journal of Food |
issn |
1947-6337 1947-6345 |
publishDate |
2019-01-01 |
description |
Maize has antioxidant properties and a high amount of carbohydrates, while fish has high-quality proteins and unsaturated fatty acids. The goal of this study was to prepare a functional food enriched with protein and n-3 fatty acids from Scomber scombrus. A sensory analysis was carried out, along with a texture profile, color and proximate analyses, content of EPA+DHA, and shelf life analyses on five formulations of the snack produced. The best-accepted formula turned out to be the one containing 15% fish, and in comparison with the control, it displayed similar fracturability, less hardness, a higher amount of protein and lipids, and EPA+DHA (p ≤ 0.05), providing 14.6% of the daily recommended intake of EPA+DHA (30 g of product). The development of new products, such as the one proposed in this study, can be a new and healthy alternative to substitute other similar, commercially sold products with a lower amount of nutrients. |
topic |
snack tortilla chip scomber scombrus functional food |
url |
http://dx.doi.org/10.1080/19476337.2019.1690584 |
work_keys_str_mv |
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