Available via license: CC BY-NC 4.0
Content may be subject to copyright.
Emir. J. Food Agric ● Vol 32 ● Issue 10 ● 2020 731
Production of tortillas from nixtamalized corn our
enriched with Andean crops ours: Faba-bean (Vicia
faba) and white-bean (Phaseolus vulgaris)
Diego Salazar1,2*, Mayra Rodas3, Mirari Arancibia3
1G+ Biofood and Engineering research group, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino, 180206 Ambato,
Ecuador, 2Veterinary Faculty, Complutense University of Madrid, Madrid, 28040, Spain, 3Technical University of Ambato (UTA), Av. Los
Chasquis y Río Payamino, 180206 Ambato, Ecuador
*Corresponding author:
Diego Salazar, G+ Biofood and Engineering research group, Technical University of Ambato (UTA), Av. Los Chasquis y Río Payamino,
180206 Ambato, Ecuador. E-mail: dm.salazar@uta.edu.ec
Received: 11 August 2020; Accepted: 29 October 2020
INTRODUCTION
The nixtamalization process produces a high nutritional
value and extraordinary functional changes (Gutiérrez-
Cortez et al., 2010). This process is essential in producing
the tortilla that has been the leading food in indigenous
peoples’ diets and the basis of their survival for more
than 3,500 years; it has been transmitted from generation
to generation in Mesoamerican cultures and is still used in
pre-Hispanic times (Rojas-Molina et al., 2007; Waliszewski
et al., 2002). The process begins with adding two parts of
a 1% lime solution or wood-burning ash to one portion of
corn, which is the base of this process (Escalante-Aburto
et al., 2020; Vaca-García et al., 2011). Also, nixtamalization
has been used to refer to the alkaline process of cooking
corn to turn it into a dough (a mixture of amylose and
amylopectin with partially gelatinized starch granules, intact
granules, parts of endosperm, and lipids). This dough can
be used in a wide range of preparations, among which
tortillas are the most important (Bryant and Hamaker,
1997; Espinosa-Ramírez et al., 2020; Pérez et al., 2002).
Since the middle of the 20th century, a series of studies
have been carried out to understand the effect that the
alkaline cooking process has on the nutritional quality of
corn (Briones et al., 2000; Cabrera-Ramírez et al., 2020).
For example, alkaline cooking alters corn proteins’ structure
and solubility (Escalante-Aburto et al., 2020; Larkins, 2019).
The nutritional value of corn depends on the genotype of
the variety, the environment, and the sowing conditions;
the protein content is 10% and is considered to have low
nutritional quality because in the zeins, which are the main
This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75%
w/w) ours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, ber, minerals, vitamins, and gluten-free.
Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition
shows that corn our has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean our, while in white-bean our, the
ber content is three times higher. Moisture content was less than 14 %, which guarantees the control shelf-life; gluten content was
approximately 5 ppm. Granulometry properties showed that ours have coarser than nesse particles, water absorption capacity showed
a range of 60 to 80 g of water for 100 g of our. In nixtamalized tortillas, high protein content was observed in samples with 25 % of
corn and 75 % of two different Andean crops. Enriched tortillas showed lower lipid content, higher dietary ber, and higher ash content
than the control sample. The sensorial analysis showed that the best formulation based on overall acceptability was 25% (w/w) of corn
our and 75% of white-bean our. The oil content showed that the samples absorbed about 8% of oil during the toasted. The hardness
parameter showed that the sample CPB2575: Corn our (25%) + White-bean our (75%); was harder than the control. The microbiological
evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health.
Color parameters showed that samples tend to lightness with a tendency to reddish color in enriched tortillas while in control are greenish.
Andean crop ours are one alternative to increase the nutritional value of corn tortillas with acceptable sensorial characteristics.
Keywords: Andean crops; Legumes; Gluten-free; Nixtamalization; Enrichment.
ABSTRACT
Emirates Journal of Food and Agriculture. 2020. 32(10): 731-738
doi: 10.9755/ejfa.2020.v32.i10.2179
http://www.ejfa.me/
RESEARCH ARTICLE
Salazar, et al.
732 Emir. J. Food Agric ● Vol 32 ● Issue 10 ● 2020
protein fraction of corn, the essential amino acids lysine
and tryptophan are in low concentrations (Chaidez-Laguna
et al., 2016; Hernandez-chavez et al., 2019; Jiang et al.,
2018). On the other hand, legumes as unconventional raw
materials are very suitable for fortication due to its high
protein content. Different studies have been developed
for the fortication of tortillas with different ours. In
some cases, the use of unconventional ours has been
demonstrated signicant advances; in others, fortication
has altered the sensorial and textural properties (Reyes-
Moreno et al., 2013). Hernandez-chavez et al. (2019)
studied the use of lupin our for the fortication of
tortillas in Mexico, it was found that the addition of
Lupinus our produced higher adhesiveness and hardness
in tortillas, and also there were no changes in color in
contrast with control. Although tortillas have become the
basis of a large population’s diet, Mexico continues to lead
the consumption rate; however, in other countries, the
trend of consumption is high. In this regard, it is essential to
note that maize tortillas are high in calories but decient in
proteins; Argüello-García et al. (2017) examines the effect
of fortication of maize tortillas with nontoxic Jatropha
curcas our. The results showed a slight modication, but
as was expected, the protein content increased 10.8%, it
was found that there was no change in color, and consumer
acceptance was not affected. As was reported, legumes
are an important source of protein and other nutrients;
in this sense, Faba-bean (Vicia faba) is considered healthy
due to its protein content, is recommended for vegetarians
and vegans (Kumari and Sangeetha, 2017; Salamanca-
Bautista et al., 2018). It is rich in iron, so its consumption
is recommended in people suffering from anemia, also
provides potassium that favors the proper functioning
of the nervous system (Crépon et al., 2010; Millar et al.,
2019). Likewise, ber content contributes to regulating
intestinal transit, reducing cholesterol, and preventing
cardiovascular diseases. Even knowing the good nutritional
quality of this crop, its consumption has been reduced in
the last time because people do not know the nutritional
and biological value of this crop (Ambigaipalan et al., 2011;
Salamanca-Bautista et al., 2018). On the other hand, the
White-bean stands out for its content of magnesium, rich
in proteins, carbohydrates, ber, minerals, and vitamins;
starch represents the main fraction in this crop, even
though, during cooking, part of it is unavailable since it
is transformed into the so-called resistant starch (Bryant
and Hamaker, 1997). The role of white-bean ber as a
phytochemical is due to its hypocholesterolemic effect,
which is because it reduces blood cholesterol by up to
10% (Cortes et al., 2006; Hughes, 1991). In this study,
proximal, physicochemical, sensory, microbiological, and
texture properties of tortillas made from nixtamalized
corn with the addition of faba-bean and white-bean ours
were analyzed.
MATERIALS AND METHODS
Material
Corn, faba-bean, and white-beans were purchased in a local
market of Ambato-Ecuador. Firstly, to obtain ours, the
grains that had physical damage were discarded; the ash
for corn nixtamalization was obtained from rewood’s
combustion. The commercial nixtamalization was
developed according to the procedure proposed by Gomez
et al. (1989). White corn (10 kg), water (18.5 kg), and ash
(0.63 kg) were cooked for 60 min (maximum temperature
was 89 °C) and allowed to steep with air agitation for 20-
24 hr.
The steeped corn was washed to remove waste and corn
peel. The corn, faba-bean, and white-bean were uniformly
distributed in trays and dried in a convective dryer (Gander
MTN) at 60 ° C for 24 hours or until reaching the minimum
moisture (12%). Once dry, they were milled in an industrial
mill (Inox Equip, Ecuador) (Fig. 1) and hermetically packed
in aluminized bags at room temperature (25 ° C). The
mixed ours for the study were calculated according to the
substitution levels (Table 1). For tortillas production, the
dough was adjusted to portions of 180 g (100 g of our
and 80 g of water), and for preparing individual tortillas, the
dough was weighed into approximately 10-gram portions
(Fig. 2).
Flour Analysis
Proximal Analysis
A proximal analysis of the flours and tortillas was
performed using the following AACC (2000) methods:
Moisture (method 44-19); ash (method 08); Soxhlet method
with petroleum ether for fat (method 20-30); acid and
alkaline hydrolysis for crude ber (AOAC method 962.09);
and Kjeldahl method for protein content estimated by the
nitrogen portion using a 6.25 factor. Carbohydrate content
was calculated by difference. The analysis of gluten was
carried out using the liquid chromatography method
according to the methodology described by Wieser et al.
(1998).
Table 1: Formulations for the production of tortillas
Samples Corn our
(%)
Fava-bean
our (%)
White-bean
our (g)
Control 100 - -
CPB7525 75 - 25
CPB5050 50 - 50
CPB2575 25 - 75
CBF7525 75 25 -
CBF7525 50 50 -
CBF2575 25 75 -
Control: Corn our (100%); CPB7525: Corn our (75%)+White-bean
our (25%); CPB5050: Corn our (50%)+White-bean our (50%);
CPB2575: Corn our (25%)+White-bean our (75%); CBF7525: Corn our
(75%)+Fava-bean our (75%); CBF7525: Corn our (50%)+Fava-bean our
(50%); CBF2575: Corn our (25%)+Fava-bean our (75%)
Salazar, et al.
Emir. J. Food Agric ● Vol 32 ● Issue 10 ● 2020 733
Granulometry
The particle size was determined according to the Standard
AOAC 965.22. One hundred grams of our was placed in
a set of 5 sieves (Tyler series, USA), the diameter of sieves
decreases downward, and they were labeled as 40 (420 μm),
60 (250 μm), 100 (149 μm), 140 (106 μm), 200 (75 μm) and
the pan collecter. The sieves were mechanically vibrating in
shaker equipment (Porter Sand, USA) for 5 minutes. Finally,
each mesh our was removed with a brush, and the our
retained in each sieve was weighed. The tests were carried
out in triplicate.
Water absorption capacity
Water absorption capacity (WAC) was determined using
ve grams of sample, which was weighed into a centrifuge
tube, and 30 ml of distilled water at a temperature of
25 °C was added. The mixture was left to rest for 30 min
and centrifuged using a Hettich® centrifuge (D-78532,
Hettich®, Germany), at 3000 rpm for 15 min. The
supernatant was decanted, and the increase in weight was
noted by weighing. The water absorption capacity was
expressed as water absorbed (g/100 g dry sample). The
determination was done in duplicate.
Tortillas analysis
Tortilla preparation
The dough was compressed into thin disks of approximately
8 cm diameter, 2 mm thickness, and 10 g weight, using a
commercial tortilla press machine (Corempro SKU 13920,
Guayaquil, Ecuador). Tortillas were toasted on a griddle
at 190 °C with 1 ml of palm oil for two minutes, 1 minute
by each side. The griddle’s temperature was measured with
a non-contact portable infrared thermometer (PCE- 670,
Spain).
Oil content on toasted tortillas
The tortillas’ total oil content was determined using Soxhlet
extraction with petroleum ether (AACC, 1986a). The total
fat content obtained in raw tortillas was subtracted from
the fat value obtained in toasted tortillas to establish the
gain percentage of fat in tortillas.
Texture prole analysis (TPA)
The texture of tortillas was determined in terms of the
maximum extensibility force (N) and distance (mm)
according to the method described by (Ruiz-Gutiérrez
et al., 2012) using a texturometer (Pro CT3 Brookeld,
USA); tortilla was formed and extended in the texturometer
until breaking. The results are the average of three different
trials, each with at least ten determinations.
Microbiological analysis
Microbiological analysis was developed using ten grams
of sample, which were aseptically placed into a sterile
ac
dd
b
de
0
10
20
30
40
50
60
70
80
90
100
ControlCPB7525 CPB5050CPB2575 CBF7525 CBF5050 CBF2575
Water absorbed (g/100 g dry samp le)
Temperature 70 °C
Fig 1. Water absorption capacity of different mix ours for tortilla treatments. Control: Corn our (100%); CPB7525: Corn our (75%) + White-
bean our (25%); CPB5050: Corn our (50%) + White-bean our (50%); CPB2575: Corn our (25%) + White-bean our (75%); CBF7525: Corn
our (75%) + Fava-bean our (75%); CBF7525: Corn our (50%) + Fava-bean our (50%); CBF2575: Corn our (25%) + Fava-bean our (75%);
Different letters (a, b, c, d) indicate signicant differences between samples.
1.00
2.00
3.00
4.00
5.00 Color
Odour
Overall acceptabilityTaste
Texture
ControlCPB7525CPB5050CPB2575
CBF7525CBF5050CBF2575
Fig 2. Sensorial evaluation of tortillas. Control: Corn our (100%);
CPB7525: Corn our (75%) + White-bean our (25%); CPB5050: Corn
our (50%) + White-bean our (50%); CPB2575: Corn our (25%) +
White-bean our (75%); CBF7525: Corn our (75%) + Fava-bean our
(75%); CBF7525: Corn our (50%) + Fava-bean our (50%); CBF2575:
Corn our (25%) + Fava-bean our (75%).
Salazar, et al.
734 Emir. J. Food Agric ● Vol 32 ● Issue 10 ● 2020
stomacher bag. It was then homogenized with 90 ml of
sterile peptone water (Difco, Le Pont de Claix, France).
For each treatment, appropriate serial decimal dilutions
were prepared in sterile peptone water. Mold and yeast
were incubated at 25 ° C and evaluated using Potatoe
Dextrose Agar (PDA) (Difco, Le Pont de Claix, France).
Viable aerobic mesophilic microorganisms in PCA agar
(Difco, Le Pont de Claix, France) incubated at 30 °C for
72 h, Enterobacteriaceae on a double layer of Violet Red
Bile Glucose Agar (VRBG) (Acumedia, Michigan, USA).
All analyses were performed in triplicate.
Color
Color of tortillas was measured by a colorimeter (ColorFlex
EZ, HunterLab, USA) using CIELAB® color scale with
the parameters L * (lightness), a* (red / green), b* (yellow
/ blue). The polar coordinate or saturation Chroma C *was
calculated using the expression C* = √ (a2 + b2), Hue angle
(°H) with .the equation (°H) = arctg (b*/a*), and whiteness
index (WI) with the equation WI= L- 3b + 3a. The our
samples were placed in small petri dishes at a depth of 0.5
cm to obtain a uniform distribution. Measurements were
made in 5 sections of the box. At least 25 measurements
were made in different parts of the sample by triplicate.
Sensory analysis
A semi-trained panel of 20 judges evaluated the changes
at the sensory level of tortillas enriched with Andean
crops ours. Judges were asked to assess attributes such as
color, texture, taste, odour, and overall acceptability. The
sensory test was performed using a 5-point hedonic scale
(5 - liked very much; 4 - like moderately; 3 - neither liked
nor disliked; 2– disliked moderately; 1 - disliked very much).
Six samples (one of each formulation, coded with three
digits and presented in random order) and control samples
were served to each panelist accompanied with water to
cleanse their palates between sample tasting.
Experimental design
Statistical analysis was performed with the GraphPad Prism
5.0 program (GraphPad Software, San Diego, California,
USA) with a bidirectional analysis of variance. The test
of comparisons was carried out with the Tukey test with
a signicance level of P ≤ 0.05.
RESULTS AND DISCUSSION
Flours characterization
Proximal Analysis
The proximal composition of corn, faba-bean, and white-
bean ours are shown in Table 2. Corn shows 14.5 % less
protein, 0.83 % less ash, and 1.39 % more fat than faba-
bean our. Values obtained in this study are in contrast to
those reported by Reyes-Moreno et al. (2013) in tortillas
from amarantin transgenic corn, also in white-bean our,
there was an interesting content of ber (6.59 %), similar
to those reported by Méndez-Albores et al. (2012) in corn
tortillas produced with a modied tortilla-making process.
Moisture content is in concordance with regulations that
recommend a maximum of 15.5 % in ours to control shelf
life according to Codex Standard 152-1985. The proximate
composition of faba-bean and white-bean is comparable to
those previously reported for Vicia faba-bean our (Millar
et al., 2019) and white-bean our (Dzudie and Hardy, 1996).
Likewise, the gluten of ours was approximately 5 ppm
(data do not show); this content is an essential characteristic
because the reduced content provides an excellent raw
material source to produce food for the celiac population.
The Food and Drug Administration (US-FDA) ruled that
products labeled “gluten-free” cannot surpass a threshold
of 20 parts per million.
Granulometry (neness and uniformity module)
The importance of the particle size distribution is related
to the quality of the nal product. Granulometry properties
of ours showed differences in particle size distribution
(Table 3) probably due to the milling process; the ne
fractions are responsible for increase water absorption
capacity, and also inuences the viscosity during mixing,
being those characteristics fundamental in dough
cohesiveness to obtain rollability in corn tortillas (Gomez
et al., 1992; Vaca-García et al., 2011). The results in Andean
crops ours and corn showed a high amount of coarse
particles, probably due to the milling process and the
ber content responsible for coarse fractions. This study’s
results were compared with the research of commercial
vegetable ours of lentils and rice our, which are rich in
ber and have particle size distributions between 430 and
150 micrometers (Rios et al., 2018).
Water absorption capacity
The results of water absorption (WA) of the mixed ours
(w/w) are shown in Fig. 3; results showed a signicant
difference (p<0.05). The water absorption capacity was
evaluated at room temperature (25 ° C) to simulate the same
temperature as the water is added when producing tortillas.
Results showed that corn our has the highest WA, while
in mixed our when the amount of corn is reduced, the
water absorption capacity is less than the other samples.
The WA capacity differences have been related to particle
size distribution, the extent of starch gelatinization mainly
affected by the lime or ash cooking, starch damage, kernel
endosperm texture, and the presence of hydrocolloids
(Espinosa-Ramírez et al., 2020). The amount of water in the
tortillas must be kept between 15–30% of nal moisture to
obtain the best textural properties with sufcient exibility
and reheating ability (Almeida-Dominguez et al., 1996); in
Salazar, et al.
Emir. J. Food Agric ● Vol 32 ● Issue 10 ● 2020 735
contrast, the decrease in nal moisture could produce a
brittle tortilla (Arámbula-Villa et al., 2001).
TORTILLAS CHARACTERIZATION
Proximal composition
The proximal composition of tortillas is shown in Table 4.
The results indicate that there are signicant differences
between treatments (p < 0.05). High protein content was
observed in CPB2575 and CBF2575 samples; these values
are related to the high protein content protein in white-bean
and faba-bean ours (Crépon et al., 2010). The protein
content is important to characterize the product as a source
of signicant biological and nutritional value. The control
sample’s protein content is similar to those reported by
Bedolla and Rooney (1984) in Mexican nixtamalized corn
ours, who reported 8.5 and 10.27%. Other researchers
reported 7 to 10 % protein contents in nixtamalized and
extruded corn tortillas (Chaidez-Laguna et al., 2016).
Enriched tortillas with Andean crops ours had lower
(P < 0.05) lipid content, higher (P < 0.05) dietary ber
content, and higher (P < 0.05) ash content than control
sample. The high protein, reduced fat, and reduced gluten
content (5 ppm in all samples, data do not show) could be
an indication that tortillas are a nutritional and safe product
for people with celiac disease because they can consume
up to 20 ppm of gluten in food (FDA, 2014; Haraszi et al.,
2011; Llorens-Ivorra et al., 2019).
Sensory evaluation
It was possible to establish signicant differences in
color, texture, taste, odour, and overall acceptability
(P < 0.05). However, the statistical differences, it is
essential to note that the judges’ scores show that
they like the enriched tortillas since the qualication is
Table 2: Proximal composition of ours of Corn, White-bean, and Vicia-faba
Flours Moisture (%) Ash (%) Fat (%) Protein (%) Fiber (%) Carbohydrates (%)
Corn 12.45±0.02a0.48±0.04c1.95±0.03a9.50±0.05c2.43±0.01b73.19±0.02a
White-bean 7.97±0.01c1.13±0.03b1.23±0.03b24.05±0.05a6.59±0.01a59.03±0.01c
Fava-bean 9.80±0.02b1.31±0.03a0.56±0.03c22.49±0.05b2.12±0.01c63.72±0.01b
Each value is the average of three observations. Different letters (a, b, c) indicate signicant differences between samples
Table 3: Retained fractions in the sieve (g*100 g-1) of our
Flours Openings (µm)
177 149 106 74 pan
Corn 91.30±0.01a5.22±0.03c2.39±0.02a0.87±0.04c0.22±0.04c
White-bean 72.83±0.01b11.52±0.04b1.52±0.03c8.48±0.03b5.65±0.06b
Faba-bean 70.65±0.01c11.73±0.01a1.98±0.02b9.35±0.02a6.30±0.01a
Each value is the average of three observations. Different letters (a, b, c) indicate signicant differences between samples
a
ab
ab
b
ab ab
b
7.92
7.93
7.94
7.95
7.96
7.97
7.98
7.99
8.00
ControlCPB7525 CPB5050CPB2575 CBF7525 CBF5050 CBF2575
Oil absorbed (%)
Fig 3. Oil absorbed in toasting tortillas. Control: Corn our (100%); CPB7525: Corn our (75%) + White-bean our (25%); CPB5050: Corn our
(50%) + White-bean our (50%); CPB2575: Corn our (25%) + White-bean our (75%); CBF7525: Corn our (75%) + Fava-bean our (75%);
CBF7525: Corn our (50%) + Fava-bean our (50%); CBF2575: Corn our (25%) + Fava-bean our (75%).
Salazar, et al.
736 Emir. J. Food Agric ● Vol 32 ● Issue 10 ● 2020
above three points. Tortillas made with Andean crops
ours had good acceptability; the judges qualify with
the highest overall acceptability and taste to treatment
CPB2575. The control sample showed similar to odour
with treatment CPB2575; however, color in enriched
tortillas is slightly affected by different ours. The
fact that tortillas with Andean crops had good sensory
evaluation is vital to take advantage of the high
nutritional quality of the fava-bean and white-bean,
contributing to improving the nutritional status of
people that consume tortillas as their primary source of
energy and protein, with the additional advantage of an
alternative of gluten-free products.
Oil content
The percentage of oil content of the samples is shown in
Figure 4. The samples absorbed about 8% of oil during
the toasted treatment (2 min - 1 minute for each side).
The amount of oil absorbed at the moment of toasting
showed a signicant difference (P<0.05); however, the
difference is slight between samples. The oil absorption by
deep-frying is reported around 18 % in corn nixtamalized
tortilla chips (Topete-Betancourt et al., 2020); in this sense,
the results reported are high compared to the present
study; nevertheless, it is important to note that results are
reported by deep-frying. In this sense, toasting treatment
reduces the percentage of oil absorption compared to
deep-frying treatment, and sensorial attributes are suitable
qualied by testers.
Analysis of the best treatment
Textural, microbiological, and color analysis were
developed only in the best treatment obtained by the
sensorial qualication and correspond to sample CPB2575
[Corn our (25%) + White-bean our (75%)]. Textural
parameters such as hardness and distance showed signicant
differences (P<0.05) between the CPB2575 sample with
control. The hardness value is lower than typically reported
for this type of product (Chávez-Santoscoy et al., 2016;
Rangel-Meza et al., 2004), the distance was lower than
reported by Bueso et al. (2004) in corn tortillas. Bean solids
contain polysaccharides and non-cellulosic compounds
that are important for food’s functional properties as
thickening agents, stabilizers, emulsiers, gelling agents,
and lm-forming agents; the polysaccharides present in
white- bean could inuence the hardness of nixtamalized
tortillas (Agrahar-Murugkar et al., 2018). Also, the frying
or toasting procedure, time, and temperature could
cause physical changes (Arámbula-Villa et al., 2001). The
microbiological evaluation established that the tortillas
comply with the normative what indicates the absence
of harmful microorganisms to public health. The best
treatment’s shelf life was obtained by linearization of the
concentration of molds and yeasts (ln (CFU / g) = 0.4606
* time - 0.4393; R² = 0.9711). The shelf life was calculated
by the equation and was 16 days, which is an excellent
value for enriched tortillas with no preservatives added in
its formulation. CIELab coordinates (L*, a*, and b*) are
shown in Table 5. Values of luminosity (L*) are above 70,
which indicates that the samples tend to lightness. The
control sample showed that the highest L * values were
more than ve units than the sample with white-bean
our. Similar values were found by Vaca-García et al.
(2011) in tortillas with triticale our as a partial substitute
of nixtamalized corn our (L *: 74.40) and Reyes-Moreno
et al. (2013) (L *: 876.3).
Regarding parameters a* and b*, all the results showed
differences between the samples (P <0.05). It was observed
that sample CPB2575 shows the value of a * in the positive
range, which is indicative of their reddish color, while the
control presents a more greenish tone (negative range of
a*). As for parameter b *, the values have a clear tendency to
yellow. The relationship between a less lightness value (L *)
and a yellow tendency may be due to the crust’s browning
during toasting. Hue angle (˚H), chromaticity, and whiteness
index (WI) show a signicant difference between samples.
The C * and H ° parameters show that the yellow-red
quadrant samples tend towards brown colors and show low
saturation, probably attributable to the toasted treatment.
The WI measures the degree of deviation of the ours
concerning a clean white; the highest value corresponds
to the control sample.
Table 4: Proximal composition of tortillas of Corn, White-bean, and Vicia-faba
Sample Moisture (%) Ash (%) Fat (%) Protein (%) Fiber (%)
Control 25.04±0.01a0.42±0.01d1.89±0.08a8,12±0.05g2.07±0.08e
CPB7525 24.45±0.02b0.57±0.03c1.77±0.07ab 11.86±0.07f3.43±0.08c
CPB5050 20.54±0.01c0.76±0.05b1.68±0.07bc 16.32±0.01c4.59±0.08b
CPB2575 19.85±0.02e0.94±0.04a1.59±0.07c20.17±0.01a5.58±0.08a
CBF7525 20.08±0.03d0.78±0.07b1.35±0.08d13.54±0.01e2.14±0.08e
CBF5050 20.66±0.02c0.80±0.09b1.38±0.09d14.33±0.01d2.25±0.08d
CBF2575 20.08±0.01d0.98±0.01a1.07±0.09e17.18±0.07b2.07±0.08e
Control: Corn our (100%); CPB7525: Corn our (75%)+White-bean our (25%); CPB5050: Corn our (50%)+White-bean our (50%); CPB2575: Corn our
(25%)+White-bean our (75%); CBF7525: Corn our (75%)+Fava-bean our (75%); CBF7525: Corn our (50%)+Fava-bean our (50%); CBF2575: Corn our
(25%)+Fava-bean our (75%)
Salazar, et al.
Emir. J. Food Agric ● Vol 32 ● Issue 10 ● 2020 737
CONCLUSIONS
The proximal composition of the white-bean and faba-
bean our indicated an important nutritional value; it
could also guarantee people with celiac disease because of
the reduced gluten content. The inclusion of white-bean
and faba-bean our to nixtamalized corn our showed an
effect on physicochemical, microbiological, and sensory
properties. The best formulation obtained by sensorial
characteristics was the sample with 25% corn our and 75%
white-bean our. Microbiological characteristics allowed to
establish shelf life in the best formulation, which was 16
days. Results indicated that it was possible to incorporate
white-bean and vicia-faba ours effectively.
ACKNOWLEDGMENT
The project supported this research: “Development of a
prototype of a gluten-free farinaceous mixture for pastry,
using traditional Andean crops” from the Technical
University of Ambato-Ecuador and financed by the
Research and Development Department (DIDE-UTA).
Authors’ contributions
Diego Salazar and Mirari Arancibia contributed equally to
the writing of this paper. They were also involved in the
experiments’ overall work: Diego Salazar and Mayra Rodas–
production and evaluation of proximal, physicochemical,
and sensorial parameters of enriched tortillas. Mirari
Arancibia developed microbiological and textural analysis.
Diego Salazar and Mirari Arancibia–Analysis of data and
drafting the manuscript.
REFERENCES
Agrahar-Murugkar, D., A. Zaidi and S. Dwivedi. 2018. Quality of
nixtamalized, sprouted and baked multigrain chips. Nutr. Food
Sci. 48: 453-467.
Almeida-Dominguez, H., M. Cepeda and L. Rooney. 1996. Properties
of commercial nixtamalized corn ours. Cereal Foods World. 41:
624-630.
Ambigaipalan, P., R. Hoover, E. Donner, Q. Liu, S. Jaiswal, R. Chibbar,
K. Nantanga and K. Seetharaman. 2011. Structure of faba bean,
black bean and pinto bean starches at dierent levels of granule
organization and their physicochemical properties. Food Res.
Int. 44: 2962-2974.
Arámbula-Villa, G., J. González-Hernández and C. Ordorica-Falomir.
2001. Physicochemical, structural and textural properties of
tortillas from extruded instant corn our supplemented with
various types of corn lipids. J Cereal Sci. 33: 245-252.
Argüello-García, E., J. Martínez-Herrera, L. Córdova-Téllez,
O. Sánchez-Sánchez and T. Corona-Torres. 2017. Textural,
chemical and sensorial properties of maize tortillas fortied with
nontoxic Jatropha curcas L. our. CyTA J. Food. 15: 301-306.
Bedolla, S. and L. Rooney. 1984. Characteristics of US and Mexican
instant maize ours for tortilla and snack preparation. Cereal
Foods World. 29(11): 732-735.
Briones, F. C., A. Iribarren, J. Peña, R. C. Rodriguez and A. Oliva. 2000.
Recent advances on the understanding of the nixtamalization
process. Super. Vacío. 29: 20-24.
Bryant, C. M. and B. R. Hamaker. 1997. Eect of lime on gelatinization
of corn our and starch. Cereal Chem. 74: 171-175.
Bueso, F. J., L. W. Rooney, R. D. Waniska and L. Silva. 2004.
Combining maltogenic amylase with CMC or wheat gluten to
prevent amylopectin recrystallization and delay corn Tortilla
staling. Cereal Chem. 81: 654-659.
Cabrera-Ramírez, A., I. Luzardo-Ocampo, A. Ramírez-Jiménez,
E. Morales-Sánchez, R. Campos-Vega and M. Gaytán-Martínez.
2020. Eect of the nixtamalization process on the protein
bioaccessibility of white and red sorghum ours during in vitro
gastrointestinal digestion. Food Res. Int. 2020: 109234.
Cortes, G., M. Salinas, E. San Martin-Martinez and F. Martínez-
Bustos. 2006. Stability of anthocyanins of blue maize (Zea
mays L.) after nixtamalization of seperated pericarp-germ tip cap
and endosperm fractions. J. Cereal Sci. 43: 57-62.
Crépon, K., P. Marget, C. Peyronnet, B. Carrouee, P. Arese and
G. Duc. 2010. Nutritional value of faba bean (Vicia faba L.)
seeds for feed and food. Field Crops Res. 115: 329-339.
Chaidez-Laguna, L. D., P. Torres-Chavez, B. Ramírez-Wong,
E. Marquez-Ríos, A. R. Islas-Rubio and E. Carvajal-Millan.
2016. Corn proteins solubility changes during extrusion and
traditional nixtamalization for tortilla processing: A study using
size exclusion chromatography. J. Cereal Sci. 69: 351-357.
Chávez-Santoscoy, R. A., J. A. Gutiérrez-Uribe, S. O. Serna-Saldivar
and E. Perez-Carrillo. 2016. Production of maize tortillas and
cookies from nixtamalized our enriched with anthocyanins,
avonoids and saponins extracted from black bean (Phaseolus
vulgaris) seed coats. Food Chem. 192: 90-97.
Dzudie, T. and J. Hardy. 1996. Physicochemical and functional
properties of ours prepared from common beans and green
mung beans. J. Agric. Food. Chem. 44: 3029-3032.
Escalante-Aburto, A., R. M. Mariscal-Moreno, D. Santiago-Ramos and
N. Ponce-García. 2020. An update of dierent nixtamalization
technologies, and its eects on chemical composition and
nutritional value of corn tortillas. Food Rev. Int. 36: 456-498.
Espinosa-Ramírez, J., C. M. Rosell, S. O. Serna-Saldivar and
E. Pérez-Carrillo. 2020. Evaluation of the quality of nixtamalized
maize ours for tortilla production with a new Mixolab protocol.
Cereal Chem. 97: 527-539.
FDA. 2014. Gluten-free Labeling of Foods. Available from: https://
Table 5: Effects of inclusion of white-bean on textural and
color properties of tortillas
Parameter CPB2575 Control
Texture
Hardness (N) 7.07±0.53a4.10±0.53b
Distance (Mm) 0.0273±0.33a0.0217±0.53b
Color
L 75.20±0.44b83.40±0.57a
a* 3.60±0.54a-1.20±0.44 b
b* 6.80±0.44b10.00±0.71a
C* 7.69±0,01b10.07±0.01a
H 1.08±0.01a-1.45±0.01 b
IB 74.03±0.01b80.58±0.01a
Control: Corn our (100%); CPB2575: Corn our (25%)+White-bean our
(75%). a,b Different letters in the same row are signicant different (p < 0.05)
Salazar, et al.
738 Emir. J. Food Agric ● Vol 32 ● Issue 10 ● 2020
www.fda.gov/Food/GuidanceRegulation.
Gomez, M., C. McDonough, L. Rooney and R. Waniska. 1989.
Changes in corn and sorghum during nixtamalization and tortilla
baking. J. Food Sci. 54: 330-336.
Gomez, M. H., J. Lee, C. M. McDonough, R. D. Waniska and
L. W. Rooney. 1992. Corn starch changes during tortilla and
tortilla chip processing. Cereal Chem. 69: 275-279.
Gutiérrez-Cortez, E., I. Rojas-Molina, A. Rojas, J. Arjona,
M. Cornejo-Villegas, Y. Zepeda-Benítez, R. Velázquez-Hernández,
C. Ibarra-Alvarado and M. Rodríguez-García. 2010.
Microstructural changes in the maize kernel pericarp during
cooking stage in nixtamalization process. J Cereal Sci. 51: 81-88.
Haraszi, R., H. Chassaigne, A. Maquet and F. Ulberth. 2011. Analytical
methods for detection of gluten in food-method developments in
support of food labeling legislation. J. AOAC Int. 94: 1006-1025.
Hernandez-Chavez, J. F., N. Guemes-Vera, M. Olguin-Pacheco,
P. Osorio-Diaz, L. A. Bello-Perez and A. Totosaus-Sanchez.
2019. Eect of lupin our incorporation of mechanical properties
of corn our tortillas. Food Sci. Technol. 39: 704-710.
Hughes, J. S. 1991. Potential contribution of dry bean dietary ber to
health. Food Technol. 45: 122-124.
Jiang, Y., M. Zhang, S. Lin and S. Cheng. 2018. Contribution of
specic amino acid and secondary structure to the antioxidant
property of corn gluten proteins. Food Res. Int. 105: 836-844.
Kumari, P. V. and N. Sangeetha. 2017. Nutritional signicance of
cereals and legumes based food mix-A review. Int. J. Agric. Life
Sci. 3: 115-122.
Larkins, B. A. 2019. Proteins of the Kernel, Elsevier, Netherlands.
Llorens-Ivorra, C., I. Arroyo-Bañuls, J. Quiles-Izquierdo and M.
Richart-Martínez. 2019. Evaluation of the nutritional balance of
school menus in the valencian Community (Spain) using a test.
Gac Sanit. 32: 533-538.
Méndez-Albores, A., R. Martínez-Morquecho, E. Moreno-Martínez
and A. Vázquez-Durán. 2012. Technological properties of maize
tortillas produced by microwave nixtamalization with variable
alkalinity. Afr. J. Biotechnol. 11: 15178-15187.
Millar, K. A., E. Gallagher, R. Burke, S. McCarthy and C. Barry-Ryan.
2019. Proximate composition and anti-nutritional factors of fava-
bean (Vicia faba), green-pea and yellow-pea (Pisum sativum)
our. J. Food Compos. Anal. 82: 103233.
Pérez, L. A. B., P. O. Díaz, E. A. Acevedo, C. N. Santiago and
López, O. P. (2002). Chemical, physicochemical and rheological
properties of nixtamalized corn our and dough. Agrociencia. 36:
319-328.
Rangel-Meza, E., A. Munoz Orozco, G. Vázquez-Carrillo,
J. Cuevas-Sánchez, J. Merino-Castillo and S. Miranda-Colin.
2004. Alkaline cooking, preparation and quality of corn tortilla
from Ecatlán, Puebla, México. Agrociencia. 38: 53-61.
Reyes-Moreno, C., A. E. Ayala-Rodríguez, J. Milán-Carrillo, S. Mora-
Rochín, J. A. López-Valenzuela, A. Valdez-Ortiz, Paredes-López
and Gutiérrez-Dorado, R. (2013). Production of nixtamalized
our and tortillas from amarantin transgenic maize lime-cooked
in a thermoplastic extruder. J. Cereal Sci. 58: 465-471.
Rios, M. J. B., K. J. Damasceno-Silva, R. S. D. Moreira-Araújo,
E. A. T. Figueiredo, M. D. M. Rocha and J. M. Hashimoto. 2018.
Chemical, granulometric and technological characteristics
of whole ours from commercial cultivars of cowpea. Rev.
Caatinga. 31: 217-224.
Rojas-Molina, I., E. Gutierrez-Cortez, A. Palacios-Fonseca, L. Baños,
J. Pons-Hernandez, S. Guzmán-Maldonado, P. Pineda-Gomez
and M. Rodríguez. 2007. Study of structural and thermal
changes in endosperm of quality protein maize during traditional
nixtamalization process. Cereal Chem. 84: 304-312.
Ruiz-Gutiérrez, M. G., A. Quintero-Ramos, C. O. Meléndez-Pizarro,
R. Talamás-Abbud, J. Barnard, R. Márquez-Meléndez and
D. Lardizábal-Gutiérrez. 2012. Nixtamalization in two steps with
dierent calcium salts and the relationship with chemical, texture
and thermal properties in masa and tortilla. J. Food Process
Eng. 35: 772-783.
Salamanca-Bautista, G., A. Delgado-Alvarado, B. Herrera-Cabrera,
M. Mendoza-Castillo, and V. Conde-Martínez. 2018. Variation in
grain size and starch yield in cultivars of vicia faba l. Guía Para
Autores AGRO. 11: 67-72.
Topete-Betancourt, A., J. Figueroa, E. M. Sanchez, G. Arámbula-Villa
and J. Pérez-Robles. 2020. Evaluation of the mechanism of oil
uptake and water loss during deep-fat frying of tortilla chips. Rev.
Mex. Ing. Quim. 19: 409-422.
Vaca-García, V. M., C. G. Martínez-Rueda, M. D. Mariezcurrena-
Berasain and A. Dominguez-Lopez. 2011. Functional properties
of tortillas with triticale our as a partial substitute of nixtamalized
corn our. LWT-Food Sci. Technol. 44: 1383-1387.
Waliszewski, K. N., V. Pardio and E. Carreon. 2002. Physicochemical
and sensory properties of corn tortillas made from nixtamalized
corn our fortied with spent soymilk residue (okara). J. Food
Sci. 67: 3194-3197.
Wieser, H., S. Antes and W. Seilmeier. 1998. Quantitative
determination of gluten protein types in wheat our by reversed-
phase high-performance liquid chromatography. Cereal Chem.
75: 644-650.