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The effect of consuming traditionally and non-traditionally processed blue corn tortillas on the dentate gyrus of rat pups during gestation was evaluated. Blue corn tortillas were made from grains steeped or not steeped in a solution of gallic acid and processed by traditional or microwave nixtamalization. Total polyphenol and total anthocyanin contents were analyzed. At day 20 of gestation, the pups were analyzed according to the diet administered to the pregnant rats, as follows: the control group fed with standard diet; the TN group = standard diet + blue corn tortilla by traditional nixtamalization; the TNGA group = standard diet + blue corn tortilla by traditional nixtamalization + gallic acid; the MN group = standard diet + blue corn tortilla by microwave nixtamalization; and the MNGA group = standard diet + blue corn tortilla by microwave nixtamalization + gallic acid. The cell density and soma size of the dentate gyrus in pups, along with the number of pups per litter and the litter weight, were recorded. The highest polyphenol and anthocyanin content were found in blue corn tortillas made from grains steeped in gallic acid and processed by microwave nixtamalization. The MNGA group showed larger litters as well as higher cell density (33%) and soma size (50% in the range of 30–50 μm2) in the dentate gyrus of pups as compared to the control. [ABSTRACT FROM AUTHOR]

Nixtamalization is a process used in the production of tortillas. This process offers many advantages, such as improving the rheological, nutritional, and textural properties of the masa. This process is carried out under different steps which affect the quality of the final product such as the cooking and soaking conditions and the quantity of ash. In addition, the fragility of the masa makes the tortillas brittle. The present work was initiated with the aim of determining the nixtamalization conditions that would improve the textural, rheological, and nutritional properties of masa. The response surface methodology, using the central composite design was applied to three factors including the ash content and cooking and soaking times, and the responses evaluated were the adhesiveness, cohesion, final viscosity, and gelatinization temperature of masa obtained from two varieties of maize (Atp-Y and Kassaï). The optimums masa flours obtained were characterized using standard methods. Results showed that, the masa made from Kassaï variety needed a cooking time of 51.21 min and soaking time of 16.10 h in the presence of 0.80 g of ash. For the Atp-Y variety, the conditions included a cooking time of 49.17 min and a soaking time of 23.4 h in the presence of 0.24 g of ash. The responses obtained showed an adhesiveness of 0.10 kg/f and 0.05 kg/f, cohesion of 1.08 kg/f and 1.23 kg/f, final viscosity of 1504.80 cP and 1328.30 cP, gelatinization temperature 73.50 °C and 71.50 °C, and finally retrogradation 435.50 cP and 316 cP, respectively, for Kassaï and Atp-Y. Chemical characterization of the optimum masa showed that the white masa had a high protein content (10.50%), carbohydrates (71.70%), and fiber (2%) while the yellow masa presented the highest lipid content (5.47%). These finding demonstrated that Kassaï (white) maize‐masa flour obtained in optimal conditions can be recommended for the production of good quality tortillas because tortillas made with this masa are less crumbly and more elastic. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the effect of ultrasound (US) processing on the physical and powder flow properties of nixtamalized corn flour (NCF) and its influence on the quality parameters of tortillas such as texture, yield, and the presence of amylose-lipid complexes. Nixtamalized corn flour modified by ultrasound (NCFMU) exhibited lower lipid content (3.35%), higher WAI, and higher WSI, as well as higher enthalpy of gelatinization (6.92 J·g− 1) and minimum setback viscosity (2934cP). Also, US processing improved the moisture content corresponding to minimum integral entropy (MIE) of adsorption and reduced caking (138.77 N), cohesiveness index (18.03 N·m·g− 1), and the speed flow dependency values of NCFMU. SEM analysis revealed a rough surface of starch granules in NCFMU. Tortillas prepared from NCFMU exhibited higher values of tensile (2.51 N) and cutting force (23.75 N), as well as flour yield (1.52 kg of tortillas made per kg of flour), than those prepared from NCF. DSC and RVA analyses revealed the formation of amylose-lipid complexes in tortillas prepared from NCFMU. This study provides valuable information on the conditions of US for its employment as an easy, novel, and suitable strategy for obtaining NCF with improved pasting and thermal properties, most desirable moisture-storage conditions, and flow powder behavior, while a better tortilla product is obtained. The effects provided by US could be useful for its application in improvements of NCF with limited functionality, such as those obtained from maize varieties not suitable for the tortilla industry. [ABSTRACT FROM AUTHOR]

Fungal toxins in local food supplies are a critical environmental health risk to communities globally. To better characterize hypothesized toxin control points among households, we conducted household surveys across four departments (first administrative division) in Guatemala. Data gathered included maize harvesting, processing, storage, and traditional nixtamalization practices. In total, n = 33 households participated in the survey and were from 4 unique departments, 17 unique municipalities, and represented 4 different languages. The results suggested that the majority of households consumed a combination of personally cultivated and purchased maize. There was significant variation in how this maize was stored, in regards to pre-processing (kernel vs whole cob), as well as storage system type. For nixtamalization, the largest differences in practices (e.g., cooking time) were based on household size while the majority of households reported practices that aligned with previously reported best practices. Lastly, all reported maize-based food products produced by households utilized the nixtamalization process except one. Current maize handling and nixtamalization practices reported by a majority of households aligned with best practices, however, with locally tailored and culturally sensitive guidance disseminated by key stakeholders, the prevalence of best practice use among households can be improved. Further community-based research on traditional farming and nixtamalization practices can improve these recommendations.

Background and Objectives: A high‐performing maltogenic amylase was developed to provide better water‐binding properties to delay staling more effectively than first‐generation maltogenic amylases. This study evaluated the effects of this high‐performing maltogenic amylase and a first‐generation maltogenic amylase (referred to as "maltogenic amylase") for delaying staling in nixtamalized corn flour tortillas. The maltogenic amylase and high‐performing maltogenic amylase were tested at 25, 50, and 100 ppm and were compared to control tortillas. Findings: Tortillas with 100 ppm high‐performing maltogenic amylase were 66% softer and performed better in foldability than control tortillas after 35 days of room temperature storage and rated better in taste and tenderness than the control. Conclusions: Both maltogenic amylases delayed staling and prolonged softness and foldability. Significance and Novelty: Overall, the high‐performing maltogenic amylase did not outperform the first‐generation maltogenic amylase at 25 and 50 ppm. However, at a higher dosage (100 ppm), the high‐performing maltogenic amylase is capable of producing overall softer tortillas with improved tenderness and taste across 35 days of storage. This research is novel as this high‐performing maltogenic amylase has not been studied by others to improve the quality of tortillas. [ABSTRACT FROM AUTHOR]

The Chicano-centric reboot of Party of Five (2020) exemplifies a postracial, postnetwork representational strategy to diversify mainstream media programming. While only ten episodes were produced and aired, several transgressive elements of Party of Five elevate the visibility and discursive representations of Chicanas/os/xs: the show problematizes dominant ideologies, complicates gender roles, offers nuanced constructions of immigrants, and depicts experiences of racialization and acculturation. Although the Chicano-centric storylines move beyond simply recasting main characters as Chicanas/os/xs, the reboot was released during a racially dissonant television era that limited its run to a single season, curtailing the impact of its atypical representations. While the show's ruptures upend television storytelling conventions that have excluded Chicanas/os/xs, its continuities and hasty cancellation reveal entrenched modes of storytelling that still uphold white centrality. [ABSTRACT FROM AUTHOR]

Objective: Evaluate the microbiological quality of corn tortillas and the hygienic-sanitary conditions in tortillerias in the central and northern areas of Mexico. Methodology: Tortilla samples were collected from six tortillerias in the cities of Pachuca, Hidalgo, Puebla, Puebla, Mexico City, Toluca, Estado de México, Querétaro, Querétaro, León, Guanajuato, San Juan de los Lagos, Jalisco and Guadalajara, Jalisco from the central area and from the cities of Monterrey N.L., Delicias and Ciudad Juárez in Chihuahua, Chihuahua, and Tijuana, Baja California Norte in the Northern area. Total coliforms (CT), aerobic mesophilic bacteria (AMB), mold and yeasts (M&Y) were quantified by triplicate. Results: 13.7% of the tortillerias evaluated in the central area did not meet the microbiological quality established by Mexican regulation in their tortillas, detecting deficiencies in hygiene practices during the production, handling and storage of raw materials and the product ended (tortillas). In tortillas produced in the northern zone, CT was not detected and tortillerías exhibited good manufacturing practices during the production-marketing chain. Limitations: Not all tortilla producers collaborate to carry out sampling. Conclusions: Tortilla producers in the central area need training and implementation of good manufacturing practices in their process to improve microbiological quality and avoid consumer illnesses. [ABSTRACT FROM AUTHOR]

This article explores some phonological processes of Dí'ztè, a Zapotec language spoken in the Southern Highlands and Coast regions of Oaxaca, Mexico, from an oral text. The main goal of this paper is to show that phonological analysis based on an oral text offers a greater richness of processes than the phonological analyses based on diagnostic lists or carrier phrases. The oral text Liz mbol Wel comes from the Loxicha tradition and tells us the story of an indigenous family from Piedra del Sol, a community in Santo Domingo de Morelos, who lived in a very small house. After the arrival of new family members, Don Manuel's wife makes the request to build a bigger house. Don Manuel agrees and asks for the support of the community to build his new house. In gratitude, he offers a meal with tortillas, mole and tepache. Based on this short oral text we analyze some phonological processes of the language. [ABSTRACT FROM AUTHOR]