Brosimum alicastrum Sw.(Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such a...

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Detalles Bibliográficos
Autores: CARLOS RODRIGO SUBIRIA CUETO, FRANCISCO ALFONSO LARQUE SAAVEDRA, MARIA DE LA LUZ REYES VEGA, Laura A. de la Rosa, Laura Elena Santana Contreras, MARCELA GAYTAN MARTINEZ, ALMA ANGELICA VAZQUEZ FLORES, JOAQUIN RODRIGO GARCIA, ALBA YADIRA CORRAL AVITIA, JOSE ALBERTO NUÑEZ GASTELUM, Nina del Rocío Martínez-Ruiz
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:México
Institución:Centro de Investigación Científica de Yucatán
Repositorio:Repositorio Institucional CICY
Idioma:inglés
OAI Identifier:oai:cicy.repositorioinstitucional.mx:1003/1694
Acceso en línea:http://cicy.repositorioinstitucional.mx/jspui/handle/1003/1694
Access Level:acceso abierto
Palabra clave:info:eu-repo/classification/Autores/NUTRITIONAL VALUE
info:eu-repo/classification/Autores/ANTIOXIDANT CAPACITY
info:eu-repo/classification/Autores/PHENOLIC COMPOUNDS
info:eu-repo/classification/Autores/SENSORY PROPERTIES
info:eu-repo/classification/Autores/FUNCTIONAL FOODS
info:eu-repo/classification/cti/2
info:eu-repo/classification/cti/24
info:eu-repo/classification/cti/2417
info:eu-repo/classification/cti/241715
Descripción
Sumario:The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

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