Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity

Páramo-Calderón, Delia E.; Aparicio‐Saguilán, Alejandro; Aguirre‐Cruz, Andrés; Carrillo-Ahumada, J.; Hernández‐Uribe, Juan P.; Acevedo-Tello, S.; Torruco‐Uco, Juan G.

doi:10.1016/j.lwt.2018.10.078

Cited by 39 publications

(38 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…There was minor difference on the fat content of composite flours and tortillas and this may be because the thermal processing of tortillas did not affect the fat content quantity but the quality. Similar increase of fat content of composite tortillas was observed by Páramo-Calderóna et al [5] on tortillas fortified with Moringa oleifera flour.…”

Section: Proximate Composition Of Maize-bambara Groundnut Flour Blendsupporting

confidence: 86%

“…Shahidi and Wanasundara [40] proposed that the action of oxidative enzymes such as polyphenol oxidase and peroxidases contribute to greater losses of phenolic compounds during the thermal processing of food. Similar results of increase in TPC of composite tortillas were reported by Páramo-Calderóna et al [5] on tortillas added with Moringa oleifera flour and Hernandez-Martinez et al [41] on tortillas made from pigmented maize.…”

Section: Polyphenolic Compounds and Antioxidant Activities Of Maize-bsupporting

confidence: 84%

“…Different studies have been conducted to alter the taste, texture and nutritional value of tortillas whereby the dough was incorporated with other flours. For example, tortilla is fortified with Moringa oleífera flour, amaranth flour, unripe banana and cassava flours, flaxseed flour and iron and other micronutrients [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Mashau¹,

Mabodze²,

Tshiakhatho³

et al. 2020

Molecules

View full text Add to dashboard Cite

The effect of substituting maize (masa) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (To) of flour blends increased from 57.50 to 71.95 °C, peak temperature (Tp) from 74.94 to 76.74 °C and the end temperature (Te) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.

show abstract

Section: Proximate Composition Of Maize-bambara Groundnut Flour Blendsupporting

confidence: 86%

Section: Polyphenolic Compounds and Antioxidant Activities Of Maize-bsupporting

confidence: 84%

See 1 more Smart Citation

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Mashau¹,

Mabodze²,

Tshiakhatho³

et al. 2020

Molecules

View full text Add to dashboard Cite

show abstract

“…For example tortilla made from maize flour incorporated with Moringa oleifera Lam. flour showed a significantly increased in the protein and lipid content of this food product and an increase in total polyphenolic content as well as its antioxidant activity (Páramo-Calderón et al, 2019).…”

Section: Maize Floursmentioning

confidence: 87%

“…The development of new products has a strategic role in the food industry, because consumers are increasingly demanding food products with high nutritional value that provide health benefits (Páramo-Calderón et al, 2019). As a staple food common in many countries, flour is often considered one of the most suitable vehicles for multimicronutrient fortification (Hemery et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Flour fortification for nutritional and health improvement: A review

Cardoso

Fernandes

Gonzaléz-Paramás

et al. 2019

Food Research International

View full text Add to dashboard Cite

Deficiencies of micronutrients, essentially vitamins and minerals, have mainly cause several illnesses, especially in children and women worldwide. Governments and world organizations have focused great efforts to address these shortcomings and improve the health of the populations. This malnutrition can be combated by fortifying basic foods that are consumed daily. Thus, flours, especially wheat, maize and rice, are a popular and common food in the world's populations diet and are gaining considerable attention as a suitable vehicle for micronutrient fortification. There are some studies that show the effectiveness of flour fortification in combating micronutrient deficiencies and several diseases and the flour fortification strategies are directed to meet nutritional and health needs of the populations. The main points discussed in this review are food fortification, with great focus in flour fortification, health benefits, and legislative issues. This review also highlights multifaceted issues related to flour fortification to meet nutritional needs and to improve the health of vulnerable populations.

show abstract

Medicinal utilization and nutritional properties of drumstick (Moringa oleifera)—A comprehensive review

Zarina,

Wani,

Rawat

et al. 2024

Food Science & Nutrition

View full text Add to dashboard Cite

The tropical and subtropical regions of the world support the growth of the Indian plant Moringa oleifera. It usually goes by the name drumstick tree or horseradish tree and thrives in warm climates. The leaves of the M. oleifera tree are now frequently used as nutrients and nutraceuticals due to their availability of various minerals. While having only very minor antinutritional effects, the leaves are abundant in many beneficial compounds. A recent review of the bioactive components and activity of moringa leaves has focused on both in vivo and in vitro studies. Drumstick leaves have antidiabetic qualities, anti‐inflammatory, anticancer, and antibacterial qualities among other health benefits. Phytochemicals, in addition to minerals and vitamins, are abundant in this vegetable. The majority of these effects, according to a review in the literature, are mostly brought on by the presence of carotenoids, glucosinolates, and phytochemicals. As a value‐added component in the production of wholesome meals, moringa is becoming more popular. Despite extensive research into locating and quantifying these advantageous elements in drumstick leaves, bioavailability and bioaccessibility studies were carried out. Beneficial photochemicals are absorbed and digested through incredibly intricate processes that involve several physicochemical and physiological interactions. Therefore, the biological impact of food may be attributed to its various metabolites that can access particular areas of action rather than its original substances. This body of literature offers the most recent findings in scientific research on the bioavailability, health advantages, nutritional profiles, and bioactive activities of moringa leaves as they relate to their use in a range of food products. Drumsticks are frequently used as a food element that promotes health because of their potent protection against a variety of ailments and the presence of environmental pollutants.

show abstract

Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity

Cited by 39 publications

References 33 publications

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour

Flour fortification for nutritional and health improvement: A review

Medicinal utilization and nutritional properties of drumstick (Moringa oleifera)—A comprehensive review

Contact Info

Product

Resources

About