Production of tortillas from nixtamalized corn flour enriched with Andean crops flours: Faba-bean (Vicia faba) and white-bean (Phaseolus vulgaris)

Abstract

This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75% w/w) flours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, fiber, minerals, vitamins, and gluten-free. Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition shows that corn flour has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean flour, while in white-bean flour, the fiber content is three times higher. Moisture content was less than 14 %, which guarantees the control shelf-life; gluten content was approximately 5 ppm. Granulometry properties showed that flours have coarser than finesse particles, water absorption capacity showed a range of 60 to 80 g of water for 100 g of flour. In nixtamalized tortillas, high protein content was observed in samples with 25 % of corn and 75 % of two different Andean crops. Enriched tortillas showed lower lipid content, higher dietary fiber, and higher ash content than the control sample. The sensorial analysis showed that the best formulation based on overall acceptability was 25% (w/w) of corn flour and 75% of white-bean flour. The oil content showed that the samples absorbed about 8% of oil during the toasted. The hardness parameter showed that the sample CPB2575: Corn flour (25%) + White-bean flour (75%); was harder than the control. The microbiological evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health. Color parameters showed that samples tend to lightness with a tendency to reddish color in enriched tortillas while in control are greenish. Andean crop flours are one alternative to increase the nutritional value of corn tortillas with acceptable sensorial characteristics.

Effect of Addition Corn Flour on Chemical, Physical, Rheological and Sensory Properties of Iraq Bread

“…The obtained results in the same Table also indicated that values of protein were 11.28 % for wheat flour to 9.82 % for corn flour. These results are in agreement with those reported by Gomez et al (2020) they found that protein content of wheat flour (72% extraction) was 10.33%, Salazar et al (2020) reported that protein content of corn flour was 9.50%.…”

Common beans as a source of food ingredients: Techno‐functional and biological potential

“…Similarly, Salazar et al. (2020) reported the supplementation of nixtamalized corn with 25% White bean flour in the production of tortillas. They obtained a tortilla with an increase in protein and fiber with an overall sensorial acceptance similar to control without bean flour.…”

Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas

“…The nutritional value of maize can be affected by the variety, environment, and sowing conditions [ 14 ]. Maize is often subjected to nixtamalization, which consists of cooking the grains in an alkaline solution [ 5 ].…”

“…Generally, it is considered a source of many vitamins, especially vitamins C, E, K, and B complex (B1, B2, B3, B5, B6, B9), as well as ß-carotene, selenium, and potassium [ 2 , 4 ]. However, its protein content is considered to be of low nutritional quality due to the low concentration of lysine and tryptophan [ 14 ].…”

“…Tortillas are an excellent vehicle to enhance nutrition options for maize consumers [ 17 ]. However, some studies have reported nutritional differences due to both pigmented genotypes [ 10 ] and the incorporation of different ingredients such as grasshopper ( Sphenarium purpuracens) [ 18 ], nopal [ 11 ], faba bean ( Vicia faba ), white bean ( Phaseolus vulgaris ) [ 14 ], and muicle ( Justicia spicigera Schechtendal) [ 5 ], among others. As a result, modifications to the mineral [ 11 , 18 ], protein [ 14 , 18 ], and dietary fiber [ 11 , 14 ] content, as well as the antioxidant capacity [ 5 ], have been observed.…”