Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic<i>Jatropha curcas</i>L. flour

Argüello-García, Elizabeth; Martínez‐Herrera, Jorge; Córdova-Téllez, Leobigildo; Sánchez, Odilón Sánchez; Corona-Torres, Tarsicio

doi:10.1080/19476337.2016.1255915

Cited by 19 publications

(16 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Although tortillas have become the basis of a large population's diet, Mexico continues to lead the consumption rate; however, in other countries, the trend of consumption is high. In this regard, it is essential to note that maize tortillas are high in calories but deficient in proteins; Argüello-García et al (2017) examines the effect of fortification of maize tortillas with nontoxic Jatropha curcas flour. The results showed a slight modification, but as was expected, the protein content increased 10.8%, it was found that there was no change in color, and consumer acceptance was not affected.…”

Section: Introductionmentioning

confidence: 99%

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

2020

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

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

2020

View full text Add to dashboard Cite

show abstract

“…CWMT exhibited a higher lipid content (3.42 ± 0.15%) than both handmade tortillas HBMT (1.87 ± 0.09%) and HWMT (1.78 ± 0.08%). Argüello-García et al., 2017 ) reported a lipid content of 3.14% for tortillas prepared from commercial maize flour. Other authors have reported that tortillas made with commercial corn flours had lipid contents between 2.75 and 4.10% ( Agama-Acevedo et al, 2004 ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

Colín-Chávez

Virgen-Ortíz

Serrano-Rubio

et al. 2020

Current Research in Food Science

View full text Add to dashboard Cite

Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7–2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic, p- coumaric, caffeic, syringic and 4-hydroxybenzoic acids. Interestingly, handmade tortillas from blue maize had 4.5-fold ferulic acid content compared with commercially produced white maize tortillas, consequently it can be a good source of phenolic antioxidants, particularly ferulic acid. This study showed that artisan fresh tortillas had superior nutritional-nutraceutical properties compared to CWMT.

show abstract

“…Next, each strip was wrapped around a wooden cylinder that was 2 cm in diameter, and the degree of rupture was observed. Rollability was rated on a scale of 1 to 5, where 1 = no breakage, 2, 3, 4, and 5 = 25%, 50%, 75%, and 100% breakage, respectively [ 28 , 29 ]. The texture of RT tortillas was measured as a perforation test, which consists of applying the necessary force to cause the tortilla to break, as reported by Argüello-García et al [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

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

Pérez-Alva

Baigts-Allende

Ramírez-Rodrigues

et al. 2022

Foods

View full text Add to dashboard Cite

The objective of this study was to analyze the effect of incorporating Macrocystis pyrifera into yellow, blue, and red maize masa and tortillas. The nutritional composition and mineral content of tortillas was determined, and the color, texture, total phenolic compounds (TPC), and antioxidant capacity of masas and tortillas were measured. The addition of seaweed led to a significant decrease in moisture and a significant increase in ash, protein, and fiber, while no differences were observed in the lipid and carbohydrate content. There was a significant increase in all analyzed minerals (Na, Ca, P, K, and Mg). Tortillas weighed 24.54 ± 1.02 g, had a diameter of 11.00 ± 0.79 cm, and a thickness of 0.32 ± 0.09 cm. All color parameters were significantly affected by seaweed concentration. The hardness of the masas was 2.18–22.32 N, and the values of the perforation test of the tortillas were 1.40–4.55 N. The TPC of the masas and tortillas was measured in water and methanol:water extracts. Results were higher in the water extracts (1141.59–23,323.48 mg GAE/100 g masa and 838.06–2142.34 mg GAE/100 g tortilla). Antioxidant capacity (ORAC) was higher for methanol:water extracts (14,051.96–44,928.75 µmol TE/100 g masa and 14,631.47–47,327.69 µmol TE/100 g tortilla).

show abstract

Textural, chemical and sensorial properties of maize tortillas fortified with nontoxicJatropha curcasL. flour

Cited by 19 publications

References 10 publications

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

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

Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

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

Contact Info

Product

Resources

About