Aprendizaje en línea durante COVID-19 con estudiantes de ingeniería de zonas rurales marginadas en México

COVID-19 has affected education worldwide, in Mexico. In this study, the impact of the extraordinary online modality because of the pandemic on the accreditation of courses for engineering students was evaluated, of the 64 students officially registered in three courses of microbiology, only 90% registered on the Moodle platform to take the online course, 71% of the dynamics were delivered, 67% of the final project and 80% of the delivery of the team's activities were not reached, there was an approval of 54%. Some problems were that videoconferences were not attended and assignments were not turned in

Effect of huitlacoche (Ustilago maydis DC Corda) paste addition on functional, chemical and textural properties of tortilla chips

AbstractThis study analyzed the addition of huitlacoche paste (HP) in baked tortilla chips (TC), evaluating its effects on functional, physicochemical and structural changes during processing. Two blue corn grains were nixtamalized, stone milled, air dried and milled to obtain flour; commercial blue corn flour (TM1) and commercial TC (TM2) were used as controls. Additions of 0, 3, 6 and 9% of HP were formulated; masas were prepared at 55% moisture content (MC), precooked and baked in an industrial machine. TC crispiness was influenced by grain characteristics and percentage of HP. Huitlacoche paste addition caused an increase in total dietary fiber (from 5.27 to 14.54%), total soluble phenolics content (from 17.52 to 37.60 mg GAE/100 g) and antioxidant capacity (from 6.74 to 7.98 μmol TE/g) in TC. Results suggest that tortilla chips added with huitlacoche can be an alternative to prepare this traditional edible fungus and produce healthier snacks, not fried and enriched with bioactive compounds