<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562021000200103</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i2.1385</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la adición de harina de amaranto extruido sobre la calidad nutricional, nutracéutica y sensorial de tortillas producidas a partir de harina de maíz azul criollo extrudido]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gámez-Valdez]]></surname>
<given-names><![CDATA[Laura Celeste]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Dorado]]></surname>
<given-names><![CDATA[Roberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Aldapa]]></surname>
<given-names><![CDATA[Carlos Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Perales-Sánchez]]></surname>
<given-names><![CDATA[Janitzio Xiomara Korina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Milán-Carrillo]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuevas-Rodríguez]]></surname>
<given-names><![CDATA[Edith Oliva]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mora-Rochín]]></surname>
<given-names><![CDATA[Saraid]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Moreno]]></surname>
<given-names><![CDATA[Cuauhtémoc]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Sinaloa Facultad de Ciencias Químico Biológicas ]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de Hidalgo Instituto de Ciencias Básicas e Ingeniería ]]></institution>
<addr-line><![CDATA[Pachuca Hidalgo]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>2</numero>
<fpage>103</fpage>
<lpage>112</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000200103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000200103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000200103&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Mexico suffers from serious malnutrition, overweight and obesity problems, affecting a large part of the population, as well as, chronic degenerative diseases (CDD), among which cardiovascular diseases (CVD) and diabetes, are the main causes of mortality in the country. The tortilla represents a viable vehicle to improve the Mexicans nutritional status. In the present work, the effect of the addition of 30 % extruded amaranth flour (EAF) on the nutritional [essential amino acid profile (EAA), in vitro protein digestibility (IVPD), calculated protein efficiency ratio (C-PER)], nutraceutical [antioxidant activity (AoxA), and antihypertensive and hypoglycemic potentials] and sensory properties of extruded creole blue maize flour (ECBMF) tortillas were evaluated. The functional tortillas (ECBMF tortillas added with 30 % of EAF) presented more protein, dietary fiber, IVPD and C-PER than tortillas from ECBMF alone; however, they showed lower AoxA (13,187 vs. 15,298 µmol TE / 100 g, DW) and better antihypertensive and hypoglycemic potentials than 100 % ECBMF tortillas. The addition of EAF, resulted in sensorially acceptable functional tortillas with better nutritional and nutraceutical properties. Functional tortillas could reduce malnutrition and chronic degenerative diseases in Mexico.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen México sufre graves problemas de desnutrición, sobrepeso y obesidad, afectando gran parte de la población. Asimismo, las enfermedades crónicas degenerativas (ECD), como enfermedades cardiovasculares (ECV) y diabetes son la principal causa de mortalidad en el país. La tortilla representa un vehículo viable para mejorar el estado nutricional de los mexicanos. En el presente trabajo se evaluó el efecto de la adición de 30 % de harina de amaranto extrudido (HAE) sobre las propiedades nutricionales [perfil de aminoácidos esenciales (AAE), digestibilidad de proteínas in vitro (DPIV), relación de eficiencia proteica calculada (C-PER)], nutracéuticas [actividad antioxidante (AAox) y potenciales antihipertensivo e hipoglucémico] y sensoriales de tortillas de harina de maíz azul criollo extrudido (HMACE). Las tortillas funcionales (tortillas de HMACE adicionadas con 30 % de HAE) presentaron más proteínas, fibra dietética, DPIV y C-PER que las tortillas de solo HMACE; sin embargo, presentaron AAox más baja (13,187 vs. 15,298 µmol ET / 100 g, BS) y mejores potenciales antihipertensivo e hipoglucémico que las tortillas 100 % HMACE. La adición de HAE, permitió obtener tortillas funcionales sensorialmente aceptables con mejores propiedades nutricionales y nutracéuticas. Las tortillas funcionales podrían reducir la desnutrición y las enfermedades crónicas degenerativas en México.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Creole blue maize]]></kwd>
<kwd lng="en"><![CDATA[amaranth]]></kwd>
<kwd lng="en"><![CDATA[extrusion]]></kwd>
<kwd lng="en"><![CDATA[functional tortillas]]></kwd>
<kwd lng="en"><![CDATA[sensory properties]]></kwd>
<kwd lng="es"><![CDATA[Maíz criollo azul]]></kwd>
<kwd lng="es"><![CDATA[amaranto]]></kwd>
<kwd lng="es"><![CDATA[extrusión]]></kwd>
<kwd lng="es"><![CDATA[tortillas funcionales]]></kwd>
<kwd lng="es"><![CDATA[propiedades sensoriales]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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