ArticlePublisher preview available

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

Authors:
To read the full-text of this research, you can request a copy directly from the authors.

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.
This content is subject to copyright. Terms and conditions apply.
Vol.:(0123456789)
1 3
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.
... Several studies have explored the incorporation of flours derived from various plant-based sources into tortillas as a strategy to enhance their nutritional value and nutraceutical properties. These sources encompass grains 6,7 , cereals 8 , seeds 9 , and peels 10,11 . A significant concern within the food processing industry is the generation of substantial byproducts that remain untreated and unutilized. ...
Article
Full-text available
Background: Hibiscus (Hibiscus sabdariffa L.) is a flowering plant gaining interest for its potential health benefits due to its high content of phenolic compounds and antioxidant properties. These properties have been linked to various health improvements, including reduced risk of chronic diseases. Aims: The aim was to assess the sensory, microbiological, physical, and antioxidant properties of corn and wheat tortillas formulated with varying HDC concentrations. Material and Methods: Five formulations were prepared, incorporating HDC (5%, 20%, 50%, and 70%) into the corn and wheat flour blends. The formulation with the most favorable sensory profile was further evaluated for: microbiological analysis, tortilla quality properties (diameter, weight, yield, puffing degree, rollability, and moisture content), total soluble phenolic content (TSPCC), total flavonoid content (TFC), and antioxidant capacity (DPPH• and ABTS+• methods). Results: Sensory evaluation revealed that the corn and wheat tortillas with 20% HDC achieved the highest overall acceptability in terms of mouthfeel, color, and flavor attributes. The addition of HDC significantly reduced microbial growth compared to the control tortillas. All formulations displayed significant variations in quality properties. Tortillas containing HDC demonstrated significantly higher levels of TSPCC, TFC, and antioxidant capacity. Conclusion: The incorporation of 20% HDC flour presents a promising approach to developing functional tortillas with enhanced health benefits. These tortillas exhibit desirable sensory characteristics, improved microbiological safety, and increased antioxidant potential, potentially impacting the food industry and consumer health.
... Fruits are known for their unique flavors and colors, which are derived from various bioactive compounds, including polyphenols and carotenoids. Previous studies have demonstrated that the addition of powders made from ǎ Sumatovka apple seed, guava seeds, and mango peel, significantly increased the protein content of baked goods such as bread, cupcakes, and tortilla chips that they were incorporated in (Khalifa & Barakat, 2016;Mayo-Mayo et al., 2020;Purić et al., 2020). By incorporating fruit protein into baked goods, these natural flavors and colors can be imparted to the final products, enhancing their sensory appeal. ...
Chapter
Fruit waste represents a significant challenge for the food industry and has been identified as a major source of environmental pollution. However, this waste also presents an opportunity to obtain bioactive compounds such as proteins. Fruit waste and the isolation of protein have emerged as potential areas for research due to the significant amounts of waste produced during postharvest processing. This book chapter provides a comprehensive overview of the potential for utilizing fruit waste as a sustainable protein source. The chapter also discusses the challenges associated with fruit waste utilization, highlighting the complex and variable nature of fruit waste and the need for sustainable and economically viable processes for protein extraction. Fruit waste, including peels, seeds, and kernels, contains up to 10% protein, and can be extracted through various methods and purified for different applications. Alkali solubilization followed by precipitation is a common method, with optimization of pH, dilution/solid–solvent ratio, temperature, and extraction time being important factors. Single-cell protein (SCP) can also be produced through fermentation of fruit waste by bacteria, fungi, and yeast. SCPs are rich in protein and other nutrients and can be used as supplements for humans and animal feed. SCP production has advantages over traditional protein sources in terms of substrate conversion rate, productivity, and year-round cultivation. Further this chapter covers the characterization of proteins extracted from fruit waste, including quantification of crude protein content, amino acid composition, and total protein content analysis. Bioactive peptides are derived from protein hydrolysates through fractionation, purification, and identification processes using various techniques such as ultrafiltration, RP-HPLC, SEC, HPLC, SDS-PAGE, ultra-high-pressure liquid chromatography, ESI-Ms, and HILIC. The importance of protein and amino acid integrity, as well as degree of racemization, is also discussed. Combining multiple techniques enables the fractionation, isolation, and identification of bioactive peptides.
... AA did not show a reaction to the TPC, as demonstrated graphically by the constant green area across the five levels studied. These results are consistent with those obtained by Mayo-Mayo et al. (2020), who reported TPC values between 1.4-3.7 mg/100 g when adding MPF to tortilla chips. Bread with MPF, in addition to being used as a source of fiber, can be considered functional and can help in the treatment of certain pathologies associated with cell oxidation (Izidoro et al., 2023). ...
Article
Full-text available
The use of mango peel, an agro-industrial byproduct rich in bioactive compounds, was the subject of this study, seeking an innovative application in the manufacture of sliced bread. This process is proposed as a way to create a nutritious and healthy food, rich in dietary fiber and total polyphenols. Mango peel flour of the Kent variety was obtained by drying, grinding, and sieving. An experimental design through the Response Surface Methodology (RSM) with a central composite rotatable design, was used to evaluate the impact of mango peel flour (5% to15%) and ascorbic acid (20 to100 ppm) in the bread formulation. Technological, sensory evaluations, and determinations of polyphenols and dietary fiber were carried out, using standard methods. The results showed that mango peel flour and ascorbic acid influence the texture of the bread, with formulations of 10% mango peel flour and 60 ppm ascorbic acid obtaining the best sensory ratings in color, appearance, aroma, and texture. The mango peel flour increased the fiber up to 13.25 g/100 g and polyphenols up to 1.187 g AGE/g dry weight (DW) in the sliced bread. These findings suggest that the inclusion of mango peel flour improves the nutritional and sensory quality of bread, showing its potential as a functional ingredient in the food industry.
Article
Fermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the production of kombucha and evaluate its effects on the physicochemical and sensory properties, antioxidant capacity, and microbiological profile. The kombucha was developed with green tea and the addition of Tommy mango peel flour (10% and 20%). The kombuchas were evaluated in the first fermentation (aerobic) and at the end of the second fermentation (anaerobic), the granulometry and colorimetry of the flour and the antioxidant profile were evaluated. Microbiome analysis was performed by 16S DNA extraction. For sensory analysis, an affective test was performed for global evaluation, flavor, texture, and oral perception. The results showed that the total phenolic content was 4.86 mg EAG/mL in F1, 8.79 mg EAG/mL in F2 with 10% mango peel flour, and 8.83 ± 0.54 mg EAG/mL in F2 with 20% mango peel flour, evidencing a significant increase in the second fermentation with the addition of the flour. In addition, the antioxidant activity was also higher in the second fermentation. The values obtained were F1 = 15.27 µmol TE/mL; F2 with 10% FCMT = 18.80 µmol TE/mL; and F2 with 20% FCMT = 26.76 µmol TE/mL. These findings indicate that the antioxidant capacity increases significantly during the second fermentation, directly correlating with the amount of mango peel flour added. The most abundant bacterial genera were Liquorilactobacillus nagelii (72%), Acetobacter (13%), and Komagataeibacter (12%) and for fungi (90%) Brettanomyces/Dekkera bruxellensis. The beverage obtained different levels of acceptance among consumers and non-consumers only in terms of flavor, proving to be a good alternative for the food industry for applying a mango byproduct to drinks.
Article
Full-text available
In recent years, the market has seen a growing demand for healthy and convenient food options, such as fruit and cereal bars, driven by shifts in eating habits. These changes are primarily attributed to time constraints in meal preparation and the need for ready-to-eat foods. Consequently, this has promoted interest in creating a nutritious, high-quality snack combining oats and mango. This study employed a response surface analysis of extreme vertex mixtures, incorporating constraints and three components: oats, mango peel, and dehydrated mango pulp. This resulted in ten different mixtures, each with unique combinations and proportions of the three components. It evaluated the microbiological quality, proximal composition, total phenolic content, tannins, Aw, color, texture, and chemical properties during storage at room temperature. The optimal blend, which demonstrated the best quality characteristics, consisted of 44.38% oats, 5.36% mango peel, and 29.24% mango pulp. This formulation yielded a protein content of 7.1 g, dietary fiber of 20.3 g per 100 g, total phenols of 3.4 mg gallic acid per g, and no pathogenic microorganisms. According to the obtained data, Aw > 0.3, the estimated shelf life could be 12 months at room temperature. Developing a stable oat-mango snack with excellent nutritional, nutraceutical, chemical quality, and microbiological properties is technologically feasible.
Chapter
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
Article
Full-text available
The addition effects of B. alicastrumseed flour (30 % HR, w/w) to corn snacks were analyzed with different cooking methods on consumer acceptance, antioxidant capacity and oxidative stability. Physicochemical changes during storage were also evaluated for the snackswith the highest consumer acceptance values. When deep fried, the HR/TSD (tortilla without dehydration) snack had the highest antioxidant capacity (39.36±0.61 mM Trolox/100 g), while the HR/TD (dehydrated tortilla) snack exhibited the highest oxidative stability (<29 TOTOX). The deep-fried HR/TSD snack had the highest consumer acceptance. During storage, the HR/TSD snack had the lowest peroxide index value. Adding B. alicastrumseed flour in deep-fried corn snacks improves consumer acceptance and storage performance
Article
Full-text available
Los residuos de decocción cáliz de jamaica, ricos en fibra y compuestos bioactivos, ofrecen oportunidades en la elaboración de alimentos. Este estudio buscó desarrollar una botana directamente expandida con mezcla de maíz y residuos de decocción cáliz de jamaica, optimizando sus cualidades físicas. Se realizó en el año 2023, empleando la metodología de superficie de respuesta con tres factores y tres respuestas. La botana directamente expandida, mostraron valores de índice de expansión entre 1.75 a 2.64, densidad aparente de 0.15 a 0.38 g cm-3 y firmeza de 6.8 a 19.6 N, con tonalidades morado-lila atractivas. Los modelos de regresión fueron adecuados y mediante el método de deseabilidad, se determinaron condiciones óptimas (TS= 132.3 °C, VT= 240 rpm) y nivel de inclusión de jamaica (J= 12.4%) para una botana directamente expandida optimizada. Se concluyó que la inclusión de hasta un 12.4% de cáliz de jamaica permitió obtener botanas con excelentes características físicas.
Article
Full-text available
The aim of this research was to investigate changes in flour characteristics, bread quality, in vitro and in vivo starch digestibility and glycemic index (GI) values of breads with 10%, 20% and 30% of a mixture of highly enzyme-resisted cassava starch (HRCS) and vital gluten (9:1, w/w) substitution for wheat flour. The composite flours had higher gelatinization temperatures and lower maximum, trough, final, breakdown and setback viscosities than did the wheat flour. The composite flours also had higher water holding capacity and lower swelling index as compared to the wheat flour. The specific volumes of loaves with HRCS substitution reduced substantially, while hardness and gumminess values of loaves escalated remarkably. Resistant starch (RS) contents of substituted breads remarkably enhanced, whereas blood glucose response in mice and GI values of the substituted breads significantly reduced along with raising amounts of HRCS substitution. Moreover, increase in the percentage of HRCS and vital gluten supplementation up to 20% did not significantly impact on the sensorial profile of breadcrumbs including color, appearance, odor and flavor, texture and overall acceptability. As a result, HRCS can be substituted for wheat flour up to 20% in breadmaking to improve human health benefits with satisfied bread quality.
Article
Full-text available
To boost the nutritional and functional quality of cookies, wheat flour was replaced with Calocybe indica powder (CIP) at different proportions (0, 5, 10, 15 and 20%). Formulated CIP cookies were characterized for nutritional, functional and sensorial properties, and compared with conventional cookies to evaluate the stated purpose. The study revealed that CIP incorporation significantly (p < 0.05) increased protein, fibre, minerals (Fe, Zn and K), and β-glucan contents in dose dependent manner as compared to the control. Further, total contents of phenolic, flavonoids and antioxidants (DPPH and FRAP) properties were found toincrease from 6.26 to 17.53 mg GAE/g, 0.14 to 0.42 mg Quercetin/g, 5.36 to 15.19% RSA and 7.58 to 35.01 mg BHA/g respectively, with increasing levels of CIP. Moreover, In vitro starch digestion study revealed a significant decrease in starch hydrolysis index with incorporation of CIP, concomitantly reducing glycemic index of cookies from 94.57 to 54.54. Sensory profile of the samples was analysed using fuzzy logic, executed that 10% CIP cookies scored 57.72 defuzzified sensory score falling under medium category and hence, found to be acceptable and palatable. The study concluded that inclusion of CIP at 10% could output a sensorial acceptable, nutritionally rich functional cookie.
Article
Full-text available
Roselle (Hibiscus sabdariffa) is a good source of dietary fiber, anthocyanins and phenolic acids with high antioxidant capacity. The objective of this research was to study the effects of Roselle powder (RP) addition (3, 6, or 9%) in the features and composition of yeast-leavened breads in terms of chemical composition, dietary fiber, color parameters, phenolic acids, total anthocyanin content, antioxidant capacity, physical and sensory properties. The total dietary fiber in the breads increased 1.51 folds with the RP-9% addition respect to control bread. Breads prepared with RP-9% presented an increase in red color and in the content of anthocyanin (71 folds). Ferulic acid was the most abundant phenolic acid identified; ferulic acid was in bound form (97–98%). The antioxidant capacity of the RP-9% supplemented bread was 2.7 times higher compared to the control bread. However, RP-9% supplemented breads had higher hardness (4.79 times) and lower sensory attributes compared to the control. The strategy of adding the RP to the wheat flour was essential to increase dietary fiber, phytochemicals and antioxidant activity.
Article
Full-text available
Food industry is in the search of new functional ingredients, so this study was focused on evaluating the effect of thermal processing used to produce roselle beverages, and the effect of particle size reduction, on the retention of bioactive constituents, and physicochemical, functional, and structural properties of Hibiscus sabdariffa calyces. After decoction process (DP), by-products retained up to 56% of polyphenolic compounds, 54% of flavonoids and 44% of anthocyanins; mainly delphinidin 3,5-O-diglucoside (74.1%); besides presenting an increased content of total dietary fiber (DF) as compared to roselle calyces (26%). Viscosity and hydration properties were improved by the DP, which may be related to an increased porosity as observed in the SEM micrographs. Fourier transform infrared spectroscopy spectrum, reflected the differences in the chemical composition of BP and calyx, whereas the X-ray diffraction analysis showed no effect of DP. Interestingly, samples with a large particle size (250–177 µm) presented increased viscosity, which was the most important change for particle size. Therefore, roselle beverage by-product could be a functional ingredient since is an excellent source of phenolic compounds and dietary fiber with improved functional and physicochemical properties as compared to calyces.
Article
Full-text available
Tamales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose–lipid complexes (RS5) formation. Tamales elaborated with classic and ecological nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivo glycemic index compared to tamales elaborated with traditional nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose–lipid complex type II (110.7 to 129.7). Raw maize exhibited X-ray diffraction pattern type A, after nixtamalization and cooking of tamales it changed to V-type polymorph structure, due to amylose–lipid complexes formation. Tamales from ecological nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption.
Article
This study investigated effects of mango peel powder on starch digestion properties and quality characteristics of bread, and discussed underneath mechanisms. Starch digestion rate and extent of bread were evaluated in vitro, and bread quality characteristics, including moisture content, volume, color and texture, were evaluated. The results showed that adding mango peel powder could significantly reduce starch digestion rate and digestion extent in bread, and the reduction degree was positively related to the amount of mango peel powder applied. Bread moisture content was improved by mango peel powder, while bread volume was reduced. Bread color was also impacted, showing increased L*, a* and b* values. And incorporation of mango peel powder apparently affected bread texture, resulting in increased hardness and chewiness, as well as decreased cohesiveness. These influences were generally proportional to the amount of mango peel powder applied. When <5% of mango peel powder was incorporated, bread quality was not dramatically changed, although starch digestibility was significantly inhibited. More mango peel powder could further reduce starch digestion; however, bread quality might be deteriorated. These results would provide guidelines for the development of low glycemic index foods, and be beneficial in facilitating comprehensive application of mango peel.
Article
In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount—18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.
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.
Article
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.
Article
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.