Colorimetric characterization, texture and sanitary quality of breads added with Creole corns and Curcuma longa

Authors

DOI:

https://doi.org/10.47566/2022_syv35_1-220407

Keywords:

Nutraceutical bread, Creole corn, Curcuma longa, Colorimetric characterization

Abstract

The objective of this research was to characterize the color, texture and sanitary quality of bread added with creole corn and turmeric. Fourteen different breads were made using six types of corn (M1, M2, M3, M4, M5 and M6). The main findings were a) The color of the corn, nixtamalized flours and doughs had a significant difference (p < 0.05) when comparing mean values of Luminosity, a* and b* parameters. Blue and reddish corn M2 (37.01), M3 (44.06) and M6 (41.07) and, yellow and yellow orange M1 (21.26), M4 (15.92) and M5 (26.01) presented the lowest values in L* and highest in b*, respectively. The smallest difference in color ?E found in the transformation process from corn to flour and dough, was for yellow corn. b) In corn bread, significant differences in variable a* were found when comparing the same type of bread for three consecutive days, in breads BM1, BM5 and BM6, with a decrease of 7.5, 2.6 and 16.9%, with respect to the first day. c) The sanitary quality of wheat bread improves with the addition of nixtamalized corn and turmeric. The blue and red corn (M2, M3 and M6) showed the lowest number of fungal colonies in the breads with corn additives. d) The hardness of the bread made with creole corn and turmeric did not show differences during three consecutive days, benefiting its conservation. The yellow corn and turmeric bread BM1-C showed increases in the hardness on days 2 and 3, and the yellow corn and turmeric bread BM1-C showed increases in the hardness on days 2 and 3.

Author Biographies

  • Claudia Hernandez-Aguilar, Instituto Politécnico Nacional, SEPI-ESIME-Zacatenco, Programa en Ingeniería de Sistemas-Sistemas biofísicos

    Department of the postgraduate program Program in Systems Engineering, Professor and researcher

  • Maria del Carmen Valderrama-Bravo, FES-Cuautitlán, U. N. A. M., Campus 4, km 2.5 Carretera Cuautitlán-Teoloyucan

    Departeamentos de Matematicas y ingenieria tecnologia, profesora e investigadora

  • Raul Romero-Galindo, Instituto Politécnico Nacional, SEPI-ESIME-Zacatenco, Programa en Ingeniería de Sistemas-Sistemas biofísicos

    Departamento de posgrado Programa en Ingeniería de Sistemas Doctorante

  • Otoniel Igno-Rosario, Instituto Politécnico Nacional, SEPI-ESIME-Zacatenco, Programa en Ingeniería de Sistemas-Sistemas biofísicos

    Departamento de posgrado Programa en Ingeniería de Sistemas, Investigador

  • Eder Contreras-Gallegos, Departamento de Física, CINVESTAV–IPN

    Departamento de Física, tecnicas foroacusticas, investigador

  • Rumen Ivanov Tsonchev, Unidad Académica de Física, Universidad Autónoma de Zacatecas

    Departamento de Física, Profesor e Investigador

  • Alfredo Cruz-Orea, Departamento de Física, CINVESTAV–IPN

    Departamento de Física, laboratorio de tecnicas fototermicas, Profesor e Investigador

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2022-04-07

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Vol. 35 (2022)

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How to Cite

Colorimetric characterization, texture and sanitary quality of breads added with Creole corns and Curcuma longa. (2022). Superficies Y Vacío, 35, 220407. https://doi.org/10.47566/2022_syv35_1-220407