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Background: The differential effects of pecans versus other popular snack foods on appetite and blood markers of metabolism and satiety have not been well studied. This study investigated the effects of a single mid-morning snack of pecans or tortilla chips on subjective appetite, food intake, blood measures of hormones and metabolites, and resting energy expenditure. Methods: Twenty participants with overweight and obesity were enrolled in a within-participants, randomized crossover trial. Participants had indwelling catheters placed for blood sampling and were fed a standardized breakfast, followed two hours later by a 250 kcal snack of either pecans or tortilla chips, and then by a self-selected lunch. Visual analog scale (VAS) appetite measures, blood markers, and energy expenditure were taken at intervals after food consumption. Results: VAS ratings, energy, food intake and macronutrient composition did not differ between treatment conditions, but glucose and insulin were significantly more elevated after tortilla chips. Free fatty acids (FFA), triglycerides (TG), peptide YY (PYY), and glucagon-like peptide-1 (GLP-1) were higher after consuming pecans compared to tortilla chips. Conclusions: Pecan consumption improves postprandial glucose and insulin profiles which would be beneficial to individuals at risk of developing type 2 diabetes. Further studies are needed to investigate whether increased relative secretion of PYY and GLP-1 after eating pecans versus tortilla chips may affect subjective appetite and energy intake if consumed chronically. [ABSTRACT FROM AUTHOR]

Summary: Wholegrain sorghum (Sorghum bicolor) is nutritious and gluten‐free. Despite its health benefits, the potential for wholegrain sorghum to be incorporated into a large range of food products in Western countries is yet to be realised. In this study, we developed oven‐baked sorghum‐based tortilla chips to create a healthy sugar‐free product for the snack market. Tortilla chips were made separately with flour from white sorghum (cv. Liberty) and a red sorghum (cv. Taurus), each mixed with corn flour (85:15% w/w) to give a gluten‐free product, as well as a corn‐wheat control (85:15% w/w). Three parameters for the baking process were varied: dough sheet thickness (0.95 and 1.45 mm), baking temperature (160 and 180 °C) and baking time (2 and 4 min). Physicochemical properties of the tortilla chips were then determined: moisture content, water activity, degree of puffiness, colour and texture parameters. Dough sheet thickness had significant effects on tortilla chip quality, although baking time and temperature had the greatest effects. Increasing temperature and time decreased moisture content, water activity and degree of puffiness, but increased hardness, fracturability and brownness index. Among those tested, the best conditions for preparing sorghum tortilla chips were dough sheet thickness of 0.95 mm, baking temperature of 160 °C and baking time of 4 min. The properties of the white sorghum tortilla chips were closer than the red sorghum tortilla chips to those of the corn‐wheat control. The sorghum tortilla chips developed are a healthy gluten‐free snack with favourable physiochemical properties. [ABSTRACT FROM AUTHOR]

There is increasing demand of innovative functional foods in the market to cure widely prevalent deficiencies observed globally. In line with this issue, the study was aiming to replace existing snacking habits with the healthier ones by using corn and mung bean seeds to produce their respective germinated flours for production of tortilla chips with varied concentrations (5 %, 10 %, 15 %) of pomegranate peel powder (PPP) for enhancing the shelf life of the chips without use of synthetic preservatives. All these variations were then fried at three temperatures 170, 180, 190ºC for different times 75 s, 60 s, 45 s, respectively and were then evaluated for their proximate composition, antioxidant properties, sensory properties and shelf life for a period of 40 days. Ash content analysis showed increased content up to 7.6 % for T''1 (with 15 % PPP/170 °C). Total antioxidant activity and phenolic content increased with increased peel concentration and decreased with increased frying temperature. After control, the maximum overall acceptability among samples having peel powder was of T2 (with 5 % PPP and fried at 180 °C) with score 7.68. However, the peroxide value and free fatty acid value were found minimum for T''3 (with 15 % PPP and fried at 190 °C) indicating an extended shelf life.

Objectives: This study aimed to investigate the relationship between night shifts and snacking behaviors during pregnancy using Japanese maternal-infant longitudinal data from a large-scale study. Methods: This study used the Japan Environment and Children's Study dataset jecs-ta-20190930, released in October 2019. After simple analysis using analysis of variance and multiple comparisons, crude odds ratios (cOR) and adjusted odds ratios (aORs) were calculated. To evaluate eating habits, we examined habitual fast food and snacks (e.g., potato chips, corn puffs and tortilla chips) consumption, midnight snacks, and regular missing breakfast. Results: There was no significant association between inappropriate weight gain during pregnancy and night shift work in early pregnancy. The aOR for consuming snacks more than once a week after noticing pregnancy for shift workers was 1.34 (95% confidence interval 1.27–1.41; p < 0.001) compared with worker without night shiftwork. The aOR for shift workers consuming fast food more than three times a week during pregnancy was 1.40 (95% confidence interval 0.79–2.33; p > 0.05). Conclusions: Pregnant night shift workers did not show excessive weight gain but had an increased frequency of consumption of snack foods compared with pregnant dayshift workers. [ABSTRACT FROM AUTHOR]

Current study was designed to evaluate chemical composition and quality characteristics of tortilla chips made from corn flour with chickpea flour and red lentil flour in 20%, 50%, 80%, and 100%. The results suggested that moisture, and fat contents and acidity values increased with increasing levels of chickpea and lentil flour. However peroxide value increased with increasing levels of chickpea flour and decreased with increasing levels of lentil flour. Most studies that were carried out on tortilla chips made from corn flour and chickpeas revealed the presence of an unsaturated fatty acid content of up to 90%. Between 17.8 g of unsaturated fatty acids were present in each serving of tortilla chips loaded with chickpeas and samples. These may be monounsaturated or polyunsaturated, with approximately 50% being polyunsaturated. The two most important PUFA acids, linoleic acid and gamma-linoleic acid are essential fatty acids. In terms of the composition profile, the best possible results were achieved by samples that contain a 50% addition. In conclusion, it has been shown that corn flour incorporating chickpea is more nutritious than cornmeal alone. The purpose for which lentils and chickpeas were chosen is due to the high protein content and the entire nutritional composition. [ABSTRACT FROM AUTHOR]

Background: Nutritional problems during pregnancy can affect the health of the mother and fetus. Stunting is a chronic malnutrition that must be addressed immediately. One of the food products that can be given to pregnant women and children under five with high nutritional value, especially protein, and calcium content, is tortilla chips. Objectives: Analyzing the formula of tempeh with corn flour in tortilla chips to increase protein value and calcium content. Methods: This study used an experimental study of adding tempeh and corn flour to tortilla chips. A randomized block design with five formulas for adding tempeh F1=0%, F2=10%, F3=20%, F4=30%, and F5=50%, with five replications was done. Observations included organoleptic assessment and laboratory analysis. The data analysis used the parametric type ANOVA test with a value of α=0.05 with a follow-up BNT test. Results: F2 was the best formulation regarding color (3.69) and assessment of sensory parameters (3.71). F3 is the best formulation based on aroma (3.72) and taste (3.72) organoleptic tests. F5 was the highest organoleptic test for texture (4.05), protein, and calcium content. The most preferred addition of tempeh to tortilla chips is the 10% formulation. The ANOVA test showed significant differences in the organoleptic test for color (0.001), texture (0.02), aroma (0.001), taste (0.001), overall sensory parameter assessment (0.001), protein (0.001), and calcium (0.02). Conclusions: There was a significant difference in the average organoleptic assessment of color (F2=3.69), texture (F3=3.61), aroma (F3=3.72), taste (F3=3.94), and preference rating of various tortilla chip formulations with the best tortilla chip formula on F2. [ABSTRACT FROM AUTHOR]

BACKGROUND: Nixtamalized flour snacks such as tortilla chips are widely consumed across the world, but they are nutritionally poor and contribute to obesity and other non‐communicable diseases. The production of healthy versions of such snacks, by incorporating vegetables and improving the quality of the flours used in their formulation, could help address these nutritional challenges. This study compared the fortification of baked tortilla chips with vegetable leaf powders (kale and wild amaranth at 0%, 4%, 8%, and 16% w/w) and using two types of nixtamalized flour: traditional (TNF) and with ohmic heating (OHF). RESULTS: Overall, the use of OHF increased 1.88 times the fibre in enriched and non‐enriched snacks with respect to TNF, but the latter had 1.85 times more protein. Addition of 16% of vegetable powders increased protein (kale = 1.4‐fold; amaranth = 1.3‐fold) and dietary fibre (kale = 1.52‐fold; amaranth = 1.7‐fold). Amaranth enrichment improved total phenolic content (TPC) and total flavonoid content (TFC) of chips at least 1.2 and 1.63 times, respectively. OHF chips also had higher bound TPC than TNF ones, regardless of vegetable addition. Combinations of OHF with 16% amaranth produced chips 1.74‐fold higher in antioxidant capacity than non‐enriched ones, due to increased content of phenolics such as ferulic acid. CONCLUSION: This work showed that tortilla chips made using nixtamalized flour produced with assisted ohmic heating, alone or in combination with wild amaranth leaf powder, could be used in the production of healthy maize snacks to enhance their prospective antioxidant activity and nutritional value. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The article focuses on the Paqui® One Chip Challenge, detailing its history as an internet challenge involving a highly spicy tortilla chip, which has led to numerous adverse effects and medical incidents, including some requiring hospitalization and school bans. Topics include the distribution of exposures by age and location, the types of clinical effects reported such as oral and ocular irritation, and the management and treatments provided for participants affected by the challenge.

The objective of this study was to investigate the influence of carrier foods on the perceived spiciness of chili pepper sauces. Three different chili pepper sauces with known levels of synthetic oleoresin capsicum (0, 0.1, 0.3%) were prepared and served to trained panelists alongside two different carrier foods (chicken breasts and tortilla chips). The panelists evaluated the perceived intensity of the spiciness, Tmax and capsaicinoid were analyzed using u‐HPLC. Decreases in the level of perceived intensity of the spiciness was observed in chili pepper sauces served with carrier foods as compared to chili pepper sauces served alone (p <.05). The perceived intensity of the sauces served with chicken breast was significantly lower than that of the sauces served with tortilla chips (p <.05). This result indicates that the carrier foods served with chili pepper sauces may reduce the perceived spiciness perception of chili pepper sauces. Practical application: This study indicated that the human‐perceived level of spiciness in hot chili pepper sauces is influenced by carrier foods; the effect of the sauces seemed to be greater when they were served with chicken breast than with tortilla chips. This result could help culinary artists determine how best to incorporate hot chili pepper sauces into their dishes. [ABSTRACT FROM AUTHOR]

Lipids are a group of naturally occurring compounds that include fats, waxes, monoglycerides, diglycerides, triglycerides, phospholipids, sterols, fat-soluble vitamins (such as vitamins A, D, E, and K), and others. The basic biological roles of lipids include energy storage, signaling, and acting for the structural components of thecell membranes. Lipids have many applications in the cosmetic and food industries as well as in nanotechnology. This research studies the use of high oleic sunflower oil in the tortilla chips industry. If in the past, the most common oil used in the chips industry was palm oil, nowadays the high oleic sunflower oil is gaining importance in the chips industry because of its rich content in oleic acid, being more oxidative stable than conventional sunflower oil, more resistant at thermo oxidation and because is considered healthier than other type of oils. [ABSTRACT FROM AUTHOR]

Objective: To quantify sales trends for key energy-dense, nutrient-poor (EDNP) foods and beverages over 5 years in Australia.Design: The Euromonitor Global Market Information Database and linear regression models were used to estimate average annual change in sales per capita of thirteen EDNP food categories and two EDNP beverage categories (defined using Australian Dietary Guidelines) over 5 years (2012-2017 for foods and 2011-2016 for beverages). The average annual change in sales was divided by the observed sales in 2012 (foods) or 2011 (beverages) to estimate the average percentage-change in sales per capita per annum.Setting: All major retail outlets in Australia.Participants: Euromonitor Global Market Information Database sales data.Results: Between 2012 and 2017, sales per capita per annum of frozen pizza (6 %), pastries (5 %), potato chips (crisps) (5 %), tortilla chips (3 %), chocolate confectionery (2 %), frozen processed potatoes (2 %), ice cream (2 %) and sugar confectionery (0·2 %) increased. There were no changes in sales of sweet biscuits, chocolate spreads and cakes, and sales of savoury biscuits and processed meat decreased (-2 and -1 %, respectively). Between 2011 and 2016, sales per capita per annum of sports and energy drinks increased (4 %), sales of regular (sugar-sweetened) cola (-6 %) and all non-cola soft drinks (-1 %) decreased and sales of diet cola did not change.Conclusions: Sales of EDNP foods and beverages generally increased or remained stable relative to population growth. Our results demonstrate the need for public health policies to reduce sales of EDNP foods and beverages. [ABSTRACT FROM AUTHOR]

Fresh banana is highly perishable fruit; about 30% of the banana production is lost after harvest. There is a need for alternative uses for banana fruit to help reduce the post-harvest losses such as utilizing food product. Currently, banana fruit and flour are of interest due to their nutritional and antioxidant value. The objective of this study was to evaluate the banana fruit and flour physical, chemical and functional properties and incorporate it into food products. Mature green banana fruit from two varieties; 'Williams' and 'Baradika' were subjected to some ripening properties determination, the dried pulp then milled and sieved to obtain flour. The flour was subjected to physiochemical properties determinations. The flour was then incorporated with other ingredients to make baked and fried tortilla chips. The results revealed that the net weight of the dried sample (flour) was 30.5–38.1 and ash content was 3.20–2.1 for 'Williams' and 'Baradika,' respectively. The pasting properties of both flours were appropriate to be used in baked or fried products. The sensory properties of all prepared products were acceptable. While fried products were superior compared to baked ones, the differences within the cultivars were not significant. Total marketing costs of 'Williams' banana chips were EGP 2900/ ton, while it was about 8595 pounds/ton for tortilla chips. For 'Baradika' it recorded 2900 pounds/ton for banana chips and 6195 EGP/ton for tortilla chips. Hence, postharvest loss of banana fruit can be reduced by utilizing them in food products. [ABSTRACT FROM AUTHOR]

Tortilla chips made with mixtures of white sorghum and corn were compared with two commercial products made from corn to determine their physicochemical, sensory characteristics, and acceptance. A higher content of white sorghum generated products with dark‐red tones, but which were equally fracturable and exhibited the same hardness, when compared to commercial tortilla chips. The total phenolic content ranged from 50 to 75 mgGAE/100g, and the condensed tannins content was higher as the white sorghum content in products increased (559–1,100 µgCE/g), but there was no difference in the antioxidant activity (900–1,250 µMAEAA/g) among the products. Two groups of consumers who were identified rated commercial products best for overall liking, although Group 1 (n = 102 subjects) rated products made entirely with sorghum as second best, and Group 2 (n = 116 subjects) considered that treatment as the worst. The white sorghum content in products did not affect taste and aroma, but affected its appearance and acceptance for some consumers. Practical applications: Tortilla chips are snacks that are widely consumed around the world. Developing foods with health potential to consumers are a current trend in the market. Sorghum grains contain compounds that could provide health benefits, although its tannins content could impart negative visual or astringent effects to products made from them. Tortilla chips made entirely with white sorghum contain a higher amount of condensed tannins than products made with corn, these modifies the appearance of chips affecting the liking of consumers. Despite this, a segment of consumers considered that those products were almost as good as commercial corn made tortilla chips. [ABSTRACT FROM AUTHOR]

The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to tortilla chips was studied to analyze the supplementation potential of these underexploited plant residues possessing attractive nutraceutical properties. Supplementation of either MP or DRC at two different levels (5.0 and 10%) increased total phenols and ABTS radical scavenging and modified the color and morphology of the tortilla chips. The addition of MP or DRC to nixtamalized maize flour increased the insoluble and soluble dietary fiber contents in the tortilla chips (1.30 and 4.90 times, MP; 1.47 and 4.15 times, DRC). Partial dehydration of the tortilla prior to frying produces a low-fat tortilla chip. In this context, tortilla chips enriched with MP and DRC exhibited a lower in vivo Glycemic Index (GI) compared to the control. Acceptable tortilla chips were obtained by incorporating 5 and 10% MP. The results suggest that the use of MP or DRC may be an interesting way to both increase dietary fiber content to control the glycemic index and to improve the functional properties of tortilla chips. [ABSTRACT FROM AUTHOR]