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

Abstract

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.

Use of sesame by-product and optimized extrusion to obtain a functional flour with improved techno-functional, nutritional and antioxidant properties

“…The experimental values of WAI, WSI, IVPD, TPC, and AoxA of OESBF were similar to the predicted values shown in Figure 3, indicating that the optimal conditions of extrusion were appropriated and reproducible. The application of food processes such as extrusion, under optimal conditions, when it has been optimized to obtain the maximum values of some properties such as WAI, WSI, IVPD, TPC, and AoxA, allows to obtain mainly extruder flours with high values of these properties (Bon-Padilla et al, 2022). Extruded flours are suitable for developing new functional foods with healthy benefits.…”

“…Sánchez-Magaña et al (2022),Gámez-Valdez et al (2021), andLeón-López et al (2019) reported an increase in AoxA after extrusion in quinoa, amaranth, and defatted chia, respectively. They attributed this increase in AoxA to the release of antioxidant phenolic compounds during the extrusion process Bon- Padilla et al (2022). reported an increase in AoxA in extruded chickpea flour.…”