Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour

Moreno, Cuauhtémoc Reyes

doi:10.18633/biotecnia.v23i2.1385

Cited by 8 publications

(1 citation statement)

References 36 publications

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“…Supplementation with 30% amaranth flour (A. hypochondriacus) in blue corn tortillas has been reported to inhibit enzymes α-amylase and α-glucosidase [65]. Additionally, aqueous methanolic extracts from amaranth grains (A. cruentus) and leaves (A. hybridus) consumed in Kenya successfully inhibited α-amylase and α-glucosidase.…”

Section: Hesperetinmentioning

confidence: 99%

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential

Araujo-León,

Sánchez-del Pino,

Ortiz-Andrade

et al. 2024

Molecules

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The aim of this study was to investigate the potential of Amaranthus cruentus flavonoids (quercetin, kaempferol, catechin, hesperetin, naringenin, hesperidin, and naringin), cinnamic acid derivatives (p-coumaric acid, ferulic acid, and caffeic acid), and benzoic acids (vanillic acid and 4-hydroxybenzoic acid) as antioxidants, antidiabetic, and antihypertensive agents. An analytical method for simultaneous quantification of flavonoids, cinnamic acid derivatives, and benzoic acids for metabolomic analysis of leaves and inflorescences from A. cruentus was developed with HPLC-UV-DAD. Evaluation of linearity, limit of detection, limit of quantitation, precision, and recovery was used to validate the analytical method developed. Maximum total flavonoids contents (5.2 mg/g of lyophilized material) and cinnamic acid derivatives contents (0.6 mg/g of lyophilized material) were found in leaves. Using UV-Vis spectrophotometry, the maximum total betacyanin contents (74.4 mg/g of lyophilized material) and betaxanthin contents (31 mg/g of lyophilized material) were found in inflorescences. The leaf extract showed the highest activity in removing DPPH radicals. In vitro antidiabetic activity of extracts was performed with pancreatic α-glucosidase and intestinal α-amylase, and compared to acarbose. Both extracts exhibited a reduction in enzyme activity from 57 to 74%. Furthermore, the in vivo tests on normoglycemic murine models showed improved glucose homeostasis after sucrose load, which was significantly different from the control. In vitro antihypertensive activity of extracts was performed with angiotensin-converting enzyme and contrasted to captopril; both extracts exhibited a reduction of enzyme activity from 53 to 58%. The leaf extract induced a 45% relaxation in an ex vivo aorta model. In the molecular docking analysis, isoamaranthin and isogomphrenin-I showed predictive binding affinity for α-glucosidases (human maltase-glucoamylase and human sucrase-isomaltase), while catechin displayed binding affinity for human angiotensin-converting enzyme. The data from this study highlights the potential of A. cruentus as a functional food.

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Section: Hesperetinmentioning

confidence: 99%

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential

Araujo-León,

Sánchez-del Pino,

Ortiz-Andrade

et al. 2024

Molecules

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Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Joel

Isabel

́irez-Wong³

et al. 2022

Cereal Chem

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Background and Objectives Nutritional benefits of amaranth addition to maize products have been documented. However, studies of the effect on the final product's rheological and textural properties are scarce. The objective was to study the effect of amaranth addition on masa's rheological properties and the tortilla texture of maize nixtamalized flours obtained by extrusion technology. Findings Composite flours of maize with 0%, 15%, 30%, or 45% amaranth were extruded, and masa and tortillas were obtained. Masa properties were evaluated with dynamic rheology and tortilla firmness with the texture profile analysis. The amaranth addition effect was not linear. Fifteen percent addition increased frequency sweep values for G′ and G″, while 30% and 45% addition decreased them. Tortilla firmness decreased at 2 storage hours for 15% addition compared with maize‐only samples (5440 and 7190 (g‐f)/mm). The effects can be partially explained by differences in starch characteristics. Conclusions Amaranth (15% addition) improved masa viscoelastic behavior and reduced firmness during storage. Besides the nutritional effects, amaranth use at the tested level will be helpful in improving the texture of maize tortillas produced with extruded flour. Significance and Novelty The texture of tortillas obtained by extruded flours has not been reported to be completely satisfactory; therefore, the use of amaranth has the potential to improve the final product quality.

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Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties

et al. 2022

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Background and Objectives: In this study, tortillas with improved in vitro nutritional and antihypertensive properties were developed using flours produced from nixtamalized maize (NixM) and extruded chickpea (ExtCP). The aims were (1) to find the optimal extrusion conditions to produce optimized ExtCP flour with high values of antioxidant activity (AoxA), total phenolic compounds (TPC), and in vitro protein digestibility (IVPD), and (2) to evaluate the addition effect of 30% of optimized ExtCP flour over the nutritional, technological, sensory y nutraceutical properties of tortillas prepared from commercial NixM flour. A rotatable composite central experimental design with two factors (extrusion temperature [ET] = 50°C-170°C; screw speed (SS) = 50-240 rpm) and five levels was used to optimize the extrusion process. Findings: The best combination of variables of the extrusion process to produce ExtCP flour was: ET = 143°C/SS = 138 rpm. The tortillas added with ExtCP flour had: proteins = 13.27%, total dietary fiber = 13.40%, protein chemical score = 85.42%, IVPD = 82.01%, calculated protein efficiency ratio (C-PER) = 1.84, AoxA = 8031 µmol TE/100 g, and sensory acceptability = 8.51 (value located between I like it very much and I like it extremely). Conclusions:The tortillas made from nixtamalized maize and ExtCP flours have better in vitro nutritional and antihypertensive properties than tortillas prepared from only nixtamalized maize flour.

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Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour

Cited by 8 publications

References 36 publications

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential

HPLC-Based Metabolomic Analysis and Characterization of Amaranthus cruentus Leaf and Inflorescence Extracts for Their Antidiabetic and Antihypertensive Potential

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties

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