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Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality

DOI:10.1007/s11694-020-00400-9
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Guadalupe Mayo-Mayo
Guadalupe Mayo-Mayo
Guadalupe Mayo-Mayo
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Abril Navarrete-García
Abril Navarrete-García
Abril Navarrete-García
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Yanik I. Maldonado-Astudillo
Yanik I. Maldonado-Astudillo
Yanik I. Maldonado-Astudillo
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Javier Jiménez-Hernández at Universidad Autónoma de Guerrero
Javier Jiménez-Hernández
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Abstract and Figures

The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to tortilla chips was studied to analyze the supplementation potential of these underexploited plant residues possessing attractive nutraceutical properties. Supplementation of either MP or DRC at two different levels (5.0 and 10%) increased total phenols and ABTS radical scavenging and modified the color and morphology of the tortilla chips. The addition of MP or DRC to nixtamalized maize flour increased the insoluble and soluble dietary fiber contents in the tortilla chips (1.30 and 4.90 times, MP; 1.47 and 4.15 times, DRC). Partial dehydration of the tortilla prior to frying produces a low-fat tortilla chip. In this context, tortilla chips enriched with MP and DRC exhibited a lower in vivo Glycemic Index (GI) compared to the control. Acceptable tortilla chips were obtained by incorporating 5 and 10% MP. The results suggest that the use of MP or DRC may be an interesting way to both increase dietary fiber content to control the glycemic index and to improve the functional properties of tortilla chips.
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Journal of Food Measurement and Characterization (2020) 14:1511–1519
https://doi.org/10.1007/s11694-020-00400-9
ORIGINAL PAPER
Addition ofroselle andmango peel powder intortilla chips: astrategy
forincreasing their functionality
GuadalupeMayo‑Mayo1· AbrilNavarrete‑García1· YanikI.Maldonado‑Astudillo1· JavierJiménez‑Hernández1·
DavidSantiago‑Ramos2· GerónimoArámbula‑Villa3· PatriciaÁlvarez‑Fitz4· MónicaRamirez4· RicardoSalazar4
Received: 9 March 2019 / Accepted: 10 February 2020 / Published online: 15 February 2020
© Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract
The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to tortilla chips was studied to
analyze the supplementation potential of these underexploited plant residues possessing attractive nutraceutical proper-
ties. Supplementation of either MP or DRC at two different levels (5.0 and 10%) increased total phenols and ABTS radical
scavenging and modified the color and morphology of the tortilla chips. The addition of MP or DRC to nixtamalized maize
flour increased the insoluble and soluble dietary fiber contents in the tortilla chips (1.30 and 4.90 times, MP; 1.47 and 4.15
times, DRC). Partial dehydration of the tortilla prior to frying produces a low-fat tortilla chip. In this context, tortilla chips
enriched with MP and DRC exhibited a lower invivo Glycemic Index (GI) compared to the control. Acceptable tortilla chips
were obtained by incorporating 5 and 10% MP. The results suggest that the use of MP or DRC may be an interesting way to
both increase dietary fiber content to control the glycemic index and to improve the functional properties of tortilla chips.
Keywords Tortilla chips· Glycemic index· Mango peel· Roselle calyx· Dietary fiber
Introduction
Tortilla chips have gained importance and acceptability
worldwide in recent years. In Mexican cuisine, they are
prepared from stale tortillas that are reheated until toasted
on a hot iron plate or are partially fried or baked [1]. Tortilla
chips have gained second place in the consumption of salty
snacks, behind only potato products. In 2015, the market for
tortilla chips, in the U. S., represented a value of US$ 5.2
billion in sales [2].
Tortilla chip consumption is linked with dense calorie
snacks consisting of high carbohydrate and fat content.
According to the Glycemic Index (GI) classification by
Foster-Powell etal. [3], tortilla chips were found to be a
food with high GI (> 70). Within this context, the GI is a
measurement invivo of the impact of food products with a
high amount of carbohydrates on blood glucose after their
consumption [4] and can reproduce the complexity of the
physiological phenomena that have occurred in the human
body [5].
The great economic value of the snack industry and
the current consumer trends toward health and wellness is
pushing technologists to incorporate nutrients directly into
formulations to produce more nutritive snacks in order to
ensure that consumers have healthy diet choices [6]. The
scientific literature documents several favorable effects of
dietary fiber on glucose homeostasis, lipid metabolism, and
caloric intake [7]. Based on the maintenance of original
sensory attributes, potato peel powder, citrus and grape-
fruit seeds and the common bean have been tested for their
* Ricardo Salazar
rsalazarlo@conacyt.mx
1 Facultad de Ciencias Químico-Biológicas, Universidad
Autónoma de Guerrero, Av. Lázaro Cárdenas s/n, Ciudad
Universitaria Sur, Col. La Haciendita, 39090Chilpancingo,
Guerrero, Mexico
2 Programa de Posgrado de Alimentos del Centro de
La República (PROPAC), Universidad Autónoma de
Querétaro, Cerro de las Campanas S/N, Col. Las Campanas,
76010Querétaro, Querétaro, Mexico
3 Centro de Investigación y de Estudios Avanzados del
Instituto Politécnico Nacional (CINVESTAV IPN),
Unidad Querétaro, Libramiento Norponiente # 2000,
Fraccionamiento Real de Juriquilla, 76230Querétaro,
Querétaro, Mexico
4 CONACyT, Universidad Autónoma de Guerrero,
Av. Javier Méndez Aponte No. 1, Fracc. Servidor Agrario,
39070Chilpancingo, Guerrero, Mexico
Content courtesy of Springer Nature, terms of use apply. Rights reserved.
... Afterward, a baking dynamic was applied to a version of the snack with 50% coconut flour (if more quantity was incorporated, the dough turned with poor ease of handling) to establish the bake times, using a temperature of 180°C and taking samples every 2 min to measure water activity (data not shown). For this experiment, the temperature was considered because in other works, fried tortilla chips with the incorporation of byproducts were cooked in oil at this temperature [30]. According to the results, the values of aw were reduced to 0:289 ± 0:027 at 18 min, but the snack acquired a darker color (low L * and positive a * and b * values). ...
... Other byproducts, such as a mixture of mango peel and roselle, were used to elaborate a corn-baked chip, but in this case, only 10% of the nixtamalized corn flour could be substituted with these byproducts. In addition, the highest amount used generated a bitter taste and poor machinability [30]. ...
... Although the participants did not select color as a principal factor for choosing a snack, in other reports, yellow or orange shades favored the scores in the sensorial color analysis of snacks [30,55]. ...
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... Rights reserved. [71] capacity, brightness, whiteness, resistance to salt, and tension strength. These dietary fibre components extracted from pineapple waste have been shown to have a variety of uses as prebiotics, food additives, and bio-preservatives. ...
... The use of fruit peel flour in food products serves two primary objectives: improving texture and providing health benefits, such as reducing the glycemic index and preventing obesity. Several studies have examined the antioxidant potential, phenolic content, and other phytochemical profiles of agro-waste flour [70,71,78]. Mango peel flour (MPF) can serve as a viable substitute for ordinary flour. ...
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... In our investigation, we used eggs and powdered milk, accounting for the higher protein content. It is no surprise that most proximal analyses remained the same since the roselle calyx powder has been reported to have similar values [28] to wheat flour. ...
Use of Roselle Calyx Wastes for the Enrichment of Biscuits: An Approach to Improve Their Functionality
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The objective of the present study was to evaluate the use of powder made out of Roselle Calyx Wastes (RCP) in developing a biscuit formulation with acceptable sensory value. Roselle calyxes were infused in water in a 1:10 ratio. The residual infused calyxes were dried at 50 °C for 16 h, grounded, sieved through a 50 mesh, and stored in plastic bags until used. The biscuit formulations were enriched with RCP at 0% (BC), 5% (BRCP5), 10% (BRCP10), and 15% (BRCP15). The amount of RCP added to the biscuit formulation did not change the protein content. However, the addition of RCP significantly affected the biscuit’s color; the lightness parameter (L*) decreased as the RP content increased from 69.66 to 49.04. The sensory evaluation showed that the control biscuit and the biscuit enriched with 5% of RP were the best accepted. As for the antiradical activity, the formulation with the highest activity was presented by the BRCP15 (587.43 µmol Trolox/100 g dwb). On the other hand, BRCP5 presented 189.96 µmol Trolox/100 g dwb. Therefore, the biscuit formulation with RCP at a 15% enrichment could be used to commercialize a functional product.
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... Recent studies also shows its anti-diabetic properties of the extracts gotten from the calyces [10,11]. The extracts are used as food additives for pastries, ice-cream, [12][13][14]. ...
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... Others have also considered the formulation of healthier corn chips with the addition of agro-industrial fruit byproducts because these snacks are commonly high in carbohydrates, fats, and glycemic index. Mayo-Mayo, Navarrete-Garcia, Maldonado-Astudillo, Jimenez-Hernandez, Santiago-Ramos, Arambula-Villa, Alvarez-Fitz, Ramirez, and Salazar [49] developed corn chips supplemented with mango peel or roselle byproducts (separately), both of which have been recognized for their high content of fiber and antioxidant compounds. They produced four samples; two supplemented with mango peel (5 and 10%) and two more with roselle byproducts (5 and 10%). ...
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Inhibitory activity of phenolic-rich pistachio green hull extract-enriched pasta on key type 2 diabetes relevant enzymes and glycemic index
Article
Phenolic compounds as agro-industrial by-products have been associated with health benefits since they exhibit high antioxidant activity and anti-diabetic properties. In this study, polyphenol-rich extract from pistachio green hull (PGH) was evaluated for antioxidant activity and its ability to inhibit α-amylase and α-glucosidase activity in vitro. The effect of PGH extract powder on in vitro starch digestibility was also evaluated. The results showed that PGH had stronger antioxidant activity than Trolox. The inhibitory effect of PGH extract against α-amylase from porcine pancreas was dose dependent and the IC50 value was ~ 174 μg GAE/mL. The crude PGH extract was eight times more potent on baker yeast α-glucosidase activity (IC50 ~ 6 μg GAE/mL) when compared to acarbose, whereas the IC50 value of PGH extract against rat intestinal maltase activity obtained ~ 2.6 mg GAE/mL. The non-tannin fraction of PGH extract was more effective against α-glucosidase than tannin fraction whereas the α-amylase inhibitor was concentrated in the tannin fraction. In vitro starch digestibility and glycemic index (GI) of pasta sample supplemented with PGH extract powder (1.5%) was significantly lower than the control pasta. The IC50 value of PGH extract obtained from cooked pasta against α-amylase and α-glucosidase was increased. These results have important implications for the processing of PGH for food industry application and therefore could comply with glucose control diets.
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Functional crackers: incorporation of the dietary fibers extracted from citrus seeds
Article
  • Aug 2017
Dietary fibers extracted from defatted press meals of orange and grapefruit seeds were used in the production of crackers and the crackers were evaluated for physicochemical, textural, sensory properties, and bioactive compounds. The unexplored fibers (grapes seeds and orange seeds) and wheat fiber were added at 2.9% levels. The effects of incorporation of different fibers on composition and consumer acceptability were evaluated. The textural stability during storage was also monitored. Although there were no significant differences for proximate compositions; fiber contents, antioxidant capacities, and phenolics compositions were significantly higher in the crackers containing orange seeds fiber. Sensory analysis showed that taste/flavor attribute scores were low, while appearance scores were equal to the control sample. The fracturability, hardness and water activity values remain constant up to 90 days storage at room temperature. The crackers containing orange seed and grapes seed fiber could provide some health benefits to consumers due to their high fiber and flavonoid contents.
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Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties
Article
  • Dec 2016
Common beans have been used to fortify maize tortillas increasing nutritional properties but affecting sensorial properties. The aim of this study was to evaluate the physicochemical and nutraceutical composition; and acceptability of tortillas formulated with maize and common bean. The physicochemical characterization showed no significant differences between common bean‐fortified (CBMF) and maize (CMF) tortillas regarding texture, rolability and puffing. Nutritionally, CBMF had higher protein (10.89%) and dietary fiber (12.76%) levels than CMF tortilla (9.47 and 5.78%, respectively). Compared with CMF tortilla, CBMF had higher content of bound phenolics (2.13 and 1.84 mg eq. gallic acid/g, respectively). CBMF tortillas contained higher flavonoids concentration (62.59 mg eq. rutin/g) than CMF tortilla (33.73 mg eq. rutin/g). According to the sensory evaluation, there were no differences of general acceptance. The results suggest that the addition of bean to maize flour increased the nutraceutical value in tortillas without modifying their sensory attributes. Practical Applications Tortillas are widely consumed in Latin American countries. Tortilla flour industry is well positioned in the market; however, looking for a healthier lifestyle, the consumption of tortillas is starting to decrease. The fortification of maize tortillas with common bean in the formulation proposed in this work represents an alternative of nutritional improvement for this product maintaining its sensory and technological properties.
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