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

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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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Snack consumption contributes to the prevalence of noncommunicable diseases because snacks contain high quantities of fat, sodium, and sugar. It is possible to reformulate these foods to improve their nutritional composition by incorporating coconut byproducts. This study aims to improve the nutritional profile of a snack by adding coconut flour to it. A Box–Behnken design was used to study the effects of coconut flour (40-60%), baking time (15-20 min), and temperature (140-160°C) on the physicochemical properties of the snack. There were considered response variables color aspects (L ∗ , a ∗ , b ∗ , C ∗ , and h ∗ ), aw, moisture, BI, and hardness. The R 2 was over 0.73 for aw, moisture, a ∗ , and b ∗ ; meanwhile, as for the rest of the variables, it was lower to 0.71, except for the hardness, for which the model was not significant. For that, the variables considered for the optimization were aw, moisture, a ∗ , and b ∗ . It was found that the moisture content and a ∗ and b ∗ values decreased as the amount of coconut flour increased. Time and temperature reduced the moisture content and the aw and b ∗ values. The optimum conditions of coconut flour amount, time, and temperature were 55.3%, 20 min, and 159°C, respectively. The result was a snack with appropriate physicochemical properties and an increase in the content of protein, fat, and ash compared to the nixtamalized corn flour; also, the principal fatty acid of the snack was the lauric acid, characteristic of the coconut. This study validates the production of a snack made with a virgin coconut oil byproduct.
... 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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Pineapple is indeed a non-climacteric tropical fruit that is known for its juiciness, pleasant aroma, flavour, and various health-beneficial compounds. The pineapple industry has experienced rapid expansion worldwide due to its nutritional potential, valuable qualities, and the abundance of phytochemicals it contains. During pineapple processing, a significant amount of waste is generated, ranging from 650 to 800 kg per tonne of pineapple. However, this waste can be utilized effectively due to its rich content of residual sugars, pectin, hemicellulose, cellulose, and essential oils. The utilization of pineapple waste presents both prospects and challenges for the industry. Prospects and challenges are critically discussed concerning the future uses of pineapple. The review also highlights the current challenges faced by the bioprocessing sector for the utilization of pineapple nutritional aspects and waste utilization. The nutritional qualities, physicochemical composition, volatile compounds, and health advantages of pineapples are covered in this review. Graphical Abstract
... 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. ...
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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.
... 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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