<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342016000701715</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de la calidad de tortilla de maíz adicionada con harina de avena (Avena Sativa L.) nixtamalizada]]></article-title>
<article-title xml:lang="en"><![CDATA[Quality assessment corn tortilla added with oatmeal (Avena sativa L.) nixtamalized]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortes Soriano]]></surname>
<given-names><![CDATA[Isaí]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Buendía González]]></surname>
<given-names><![CDATA[María Ofelia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Palacios Rojas]]></surname>
<given-names><![CDATA[Natalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Cruz]]></surname>
<given-names><![CDATA[Eliel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villaseñor Mir]]></surname>
<given-names><![CDATA[Héctor Eduardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santa Rosa]]></surname>
<given-names><![CDATA[Hortelano]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro Internacional de Mejoramiento de Maíz y Trigo  ]]></institution>
<addr-line><![CDATA[El Batán, Texcoco Estado de México]]></addr-line>
</aff>
<aff id="Af3">
<institution><![CDATA[,INIFAP Campo Experimental Valle de México ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>11</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>11</month>
<year>2016</year>
</pub-date>
<volume>7</volume>
<numero>7</numero>
<fpage>1715</fpage>
<lpage>1725</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342016000701715&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342016000701715&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342016000701715&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El consumo excesivo de harinas refinadas y refrescos es uno de los factores por los cuales hoy la población mexicana ocupa los primeros lugares en sobrepeso y obesidad a nivel mundial. El desarrollo y promoción del consumo de alimentos con mejor balance nutricional puede contribuir a revertir esta tendencia, al utilizar procesos y alimentos tradicionales de la cultura mexicana, como lo es la nixtamalizacion, y no solo de maíz, sino de otros granos con propiedades nutricionales reconocidas. El objetivo de esta investigación fue elaborar tortillas de mezclas de harina de maíz nixtamalizado (HMN) con harina de avena nixtamalizada (HAVN), realizar su análisis bromatológico y evaluar su calidad sensorial. La HAVN se obtuvo de la variedad Obsidiana y la HMN fue de la marca MINSA®. Las mezclas evaluadas de HAVN:HMN fueron 10:90, 20:80, 30:70 y 40:60 %, respectivamente. La calidad de la tortilla se midió con base en el diámetro (cm), espesor (mm), el peso de tortilla caliente y fría (g), la rolabilidad, el rendimiento de la tortilla caliente y fría y la colorimetría. Adicionalmente se realizó un análisis bromatológico a las tortillas. La evaluación sensorial se realizó mediante una prueba de aceptabilidad global y por atributos, usando escalas hedónicas. Se encontraron diferencias significativas entre las mezclas, para peso de la tortilla caliente y fría, rendimiento de tortilla fría y luminosidad. Las tortillas adicionadas con 40% de HAVN presentaron altos contenidos de proteína y fibra, pero menos aceptabilidad; mientras las de 10 y 20% presentaron mejor aceptabilidad, sabor, textura y contenido mayor de proteína comparado con las de HMN.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The excessive intake of refined flour and soda is one of the factors by which the Mexican population today occupies the first places in overweight and obesity worldwide. The development and promotion of foods with better nutritional balance can help to reverse this trend, using processes and traditional food of Mexican culture, as is nixtamalization, not just from corn, but other grains with recognized nutritional properties. The objective of this research was to make tortillas mixtures nixtamalized corn flour (HMN) with nixtamalized flour oats (HAVN), perform their chemical composition analysis and evaluate their sensory quality. The HAVN was obtained from the variety Obsidiana and HMN was the brand MINSA® brands. The HAVN: HMN mixtures evaluated were 10:90, 20:80, 30:70 and 40:60% respectively. The quality of the tortilla is measured based on the diameter (cm), thickness (mm), the weight of the tortilla hot and cold (g), the rollability, the performance of the hot and cold tortilla and colorimetry. Additionally a compositional analysis was made tortillas. Sensory evaluation was performed using a test of overall acceptability and attributes, using hedonic scales. The found significant differences between the mixtures, for weight of the tortilla hot and cold, cold and light performance. The tortillas spiked with 40% HAVN had high content of protein and fiber, but less acceptability; while 10 and 20% had better acceptability, taste, texture and higher protein content compared to the HMN.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[calidad de la tortilla]]></kwd>
<kwd lng="es"><![CDATA[contenido de proteína]]></kwd>
<kwd lng="es"><![CDATA[harina de avena nixtamalizada]]></kwd>
<kwd lng="en"><![CDATA[acceptability]]></kwd>
<kwd lng="en"><![CDATA[nixtamalized flour porridge]]></kwd>
<kwd lng="en"><![CDATA[protein content]]></kwd>
<kwd lng="en"><![CDATA[tortilla quality]]></kwd>
</kwd-group>
</article-meta>
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