Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization

Mexican blue corn tortillas with ecological nixtamalization, and enriched with Pleurotus agaves mushrooms, have the best levels of bioactive compounds, mainly β-glucans, also, they maintain acceptable rheological and sensory properties.

Manufacture of an automated prototype for corn tortilla cooking

In the present work of the manufacture of an automated prototype for cooking for corn tortillas, which is a food base mainly for Mexican cuisine, where the elaboration process is done manually by hand by people who press the dough to form the tortilla put on the griddle and during the cooking process they are turned manually and using an average of 3 times. Therefore, the objective was to make a prototype of three rotating comals for the cooking of handmade tortillas to automate the process of turning and cooking the tortilla for the transformation of the raw material (dough). with which the temperature can be programmed in a range of 240 ° C-260 ° C with LP gas, without people having to turn the tortilla and thus use less time and obtain more production and only one person operates the burners, but you also have great savings in gas consumption. To carry out manufacturing and automation, three important disciplines of the mechatronics career were used, which are: mechanical, electronic and computer science. Helping in its process.