<?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>2007-4026</journal-id>
<journal-title><![CDATA[Ingeniería agrícola y biosistemas]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. agric. biosist.]]></abbrev-journal-title>
<issn>2007-4026</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40262020000200183</article-id>
<article-id pub-id-type="doi">10.5154/r.inagbi.2020.07.040</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of adding anthocyanins to blue maize dough on color, texture and antioxidant capacity of maize tortillas]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de la adición de antocianinas a masa de maíz azul sobre color, textura y capacidad antioxidante de tortilla]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Vásquez]]></surname>
<given-names><![CDATA[Víctor Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salinas-Moreno]]></surname>
<given-names><![CDATA[Yolanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torre]]></surname>
<given-names><![CDATA[Ivone Alemán-de la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales-Hernández]]></surname>
<given-names><![CDATA[Norma]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bautista-Ramírez]]></surname>
<given-names><![CDATA[Edgardo]]></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[Texcoco Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Centro ]]></institution>
<addr-line><![CDATA[Tepatitlán de Morelos Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco  ]]></institution>
<addr-line><![CDATA[Zapopan Jalisco]]></addr-line>
<country>MÉXICO</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>12</volume>
<numero>2</numero>
<fpage>183</fpage>
<lpage>200</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40262020000200183&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40262020000200183&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40262020000200183&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: Anthocyanins of maize in microcapsules (MC) can be added in maize dough to modify color and antioxidants in tortillas and derivatives.  Objective: To evaluate the addition of anthocyanins of maize in MC or extract (EL) to blue-purple maize dough on color, texture, total soluble phenols (TSP), total anthocyanins content (TAC) and antioxidant capacity (AC) of maize tortillas.  Methodology: Different concentrations (0.5, 0.75 and 1.0 %) of MC or EL anthocyanins were added to blue-purple maize dough (Bolita). Blue tortilla made with Chalqueño maize (traditional) was used as reference for color and AC.  Results: The tortilla with 0.75 and 1.0 % MC had red-purple hue, and with EL the tortilla showed red-orange hues. When cooking the tortilla, it lost 39 to 49.1 % of anthocyanins, regardless of how anthocyanins were added to the dough (MC or EL). The hardness of the tortilla increased with addition of anthocyanins in EL, but not in MC. The addition of anthocyanins increased TAC and TSP. AC of the tortilla in the pigment treatments was higher (P &#8804; 0.05) compared to the control and reference.  Study limitations: Results may change depending on the blue-purple maize grain used.  Originality: There are no reports of similar studies.  Conclusions: The addition of low amounts of anthocyanins (&lt; 2 mg) to the blue-purple maize dough produces tortillas similar in color to traditional blue maize tortillas, and with higher AC.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: Las antocianinas de maíz en microcápsulas (MC) se pueden aplicar en masa de maíz para modificar el color y los antioxidantes en tortillas y derivados.  Objetivo: Evaluar la adición de antocianinas de maíz en MC o extracto (EL) a masa de maíz azul-morada sobre color, textura, fenoles solubles totales (FST), contenido de antocianinas totales (CAT) y capacidad antioxidante (CA) de tortilla.  Metodología: Se adicionaron diferentes concentraciones (0.5, 0.75 y 1.0 %) de antocianinas en forma de MC o EL a masa de maíz azul-morado (Bolita). Como referencia para color y CA se utilizó tortilla azul de maíz Chalqueño (tradicional).  Resultados: La tortilla con 0.75 y 1.0 % de MC presentó tonos rojo-morado, y con EL se produjeron tonalidades rojo-naranja. Con el cocimiento, la tortilla perdió de 39 a 49.1 % de antocianinas, independiente de la forma en que se agregaron a la masa (MC o EL). La dureza de la tortilla incrementó con la adición de antocianinas en EL, pero no en MC. La adición de antocianinas incrementó el CAT y los FST. La CA de la tortilla en los tratamientos con pigmentos fue mayor (P &#8804; 0.05) que en el testigo y la referencia.  Limitaciones del estudio: Los resultados podrían cambiar en función del grano de maíz azul-morado utilizado.  Originalidad: No se tienen reportes de trabajos similares.  Conclusiones: La adición de bajas cantidades de antocianinas (&lt; 2 mg) a la masa de maíz azul-morado produce tortillas de color similar al de tortillas azules tradicionales, y con mayor CA.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Zea mays L.]]></kwd>
<kwd lng="en"><![CDATA[microencapsulation]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="es"><![CDATA[Zea mays L.]]></kwd>
<kwd lng="es"><![CDATA[microencapsulación]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
</kwd-group>
</article-meta>
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