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

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 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
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