<?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>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692020000100120</article-id>
<article-id pub-id-type="doi">10.24836/es.v30i55.890</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto del tamaño de partícula y del contenido de amilosa en la textura de tamales elaborados con mezclas de maíz (Zea mayz), triticale (X. Triticosecale Wittmack) y arroz (Oryza sativa)]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of particle size and amylose content on tamales&#8217; texture elaborated with corn (Zea mayz), triticale (X. Triticosecale Wittmack) and rice (Oryza sativa) blends]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Tapia]]></surname>
<given-names><![CDATA[Claudia Nayeli]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dominguez-Lopez]]></surname>
<given-names><![CDATA[Aurelio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Ramírez]]></surname>
<given-names><![CDATA[Mayra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villanueva-Carvajal]]></surname>
<given-names><![CDATA[Adriana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Metropolitana  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma del Estado de México Facultad de Ciencias Agrícolas ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>30</volume>
<numero>55</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692020000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692020000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692020000100120&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  En el presente trabajo se evaluó la sustitución parcial de harina de maíz nixtamalizado por harina de triticale y de arroz y su efecto sobre la textura de los tamales utilizando diez mezclas.  Metodología:  Se evaluó la dureza, adhesividad, cohesividad y gomosidad de los tamales, así como el tamaño de partícula y contenido de amilosa de las harinas utilizadas para elaborarlos.  Resultados:  Se observó que los tamales con mayor contenido de arroz tendían a ser más duros seguidos por los de maíz y triticale. A medida que en las mezclas se incrementaba el arroz la dureza del tamal era mayor, mientras que con el aumento de triticale la adhesividad aumentaba, el maíz produce tamales con dureza y adhesividad intermedios. En cuanto al tamaño de partícula de las harinas, la que presentó mayor tamaño fue la de triticale seguida por maíz y arroz; la harina de arroz contiene la mayor cantidad de amilosa, seguida por la de maíz y finalmente triticale.  Limitaciones:  Si bien el estudio muestra la posibilidad de elaborar tamales con otros granos y la influencia de estas mezclas sobre la textura del tamal, es necesario ahondar en el conocimiento sobre la relación existente entre los ingredientes que conforman la matriz particularmente la función de la fracción proteica.  Conclusiones:  La dureza de los tamales se debe a la contribución de los componentes unitarios derivado de las propiedades de cada harina. Las harinas con gránulos más pequeños y homogéneos producen tamales más duros, pero menos adhesivos. La relación amilosa-dureza indica la fuerte influencia de este componente sobre la textura del tamal.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  The present study evaluated the partial substitution of nixtamalized corn flour with triticale and rice flour and the effect on tamales&#8217; texture using ten mixtures of these flours.  Methodology:  Hardness, adhesiveness, cohesiveness and gumminess were evaluated on tamales and particle size and amylose content were evaluated on the different flours used in their elaboration.  Results:  It was observed that rice tamales tend to be harder than corn and triticale tamales. As rice flour increased, hardness increased as well and with the increase of triticale, adhesiveness increased too. Corn flour produces tamales with intermediate hardness and adhesiveness. Regarding particle size, triticale flour was the biggest followed by corn and then rice flour. Rice had the highest amylose content followed by corn and finally triticale.  Limitations:  Although the study verifies the possibility of producing tamales with other cereals than corn and at the same time shows the influence of different cereal flours on the texture of tamales, it is necessary to deepen into the relation between the ingredients that built tamales matrix, particularly the protein fraction.  Conclusions:  Tamales&#8217; hardness is related to the contribution of each cereal content as an individual component. Smaller and more homogeneous particle size flours produce harder and more adhesive tamales. The relation amylose content-hardness shows a strong influence of this component on the texture of tamales.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[nixtamalización]]></kwd>
<kwd lng="es"><![CDATA[mezcla de harinas]]></kwd>
<kwd lng="es"><![CDATA[análisis de perfil de textura]]></kwd>
<kwd lng="es"><![CDATA[productos cocidos al vapor]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[nixtamalization]]></kwd>
<kwd lng="en"><![CDATA[flour blends]]></kwd>
<kwd lng="en"><![CDATA[texture profile analysis]]></kwd>
<kwd lng="en"><![CDATA[steam baked products]]></kwd>
</kwd-group>
</article-meta>
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