Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour
Mexico suffers from serious malnutrition, overweight and obesity problems, affecting a large part of the population, as well as, chronic degenerative diseases (CDD), among which cardiovascular diseases (CVD) and diabetes, are the main causes of mortality in the country. The tortilla represents a via...
| Autores: | , , , , , , , |
|---|---|
| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | México |
| Recursos: | Universidad Autónoma de Sinaloa |
| Repositorio: | Redalyc-UAS |
| OAI Identifier: | oai:redalyc.org:672971063013 |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=672971063013 https://www.redalyc.org/journal/6729/672971063013/ https://www.redalyc.org/journal/6729/672971063013/html/ https://www.redalyc.org/journal/6729/672971063013/672971063013.epub https://www.redalyc.org/journal/6729/672971063013/movil |
| Access Level: | acceso abierto |
| Palavra-chave: | Multidisciplinaria (Ciencias Naturales y Exactas) amaranth extrusion Creole blue maize sensory properties functional tortillas |
| Resumo: | Mexico suffers from serious malnutrition, overweight and obesity problems, affecting a large part of the population, as well as, chronic degenerative diseases (CDD), among which cardiovascular diseases (CVD) and diabetes, are the main causes of mortality in the country. The tortilla represents a viable vehicle to improve the Mexicans nutritional status. In the present work, the effect of the addition of 30 % extruded amaranth flour (EAF) on the nutritional essential amino acid profile (EAA), in vitro protein digestibility (IVPD), calculated protein efficiency ratio (C-PER), nutraceutical antioxidant activity (AoxA), and antihypertensive and hypoglycemic potentials and sensory properties of extruded creole blue maize flour (ECBMF) tortillas were evaluated. The functional tortillas (ECBMF tortillas added with 30 % of EAF) presented more protein, dietary fiber, IVPD and C-PER than tortillas from ECBMF alone; however, they showed lower AoxA (13,187 vs. 15,298 µmol TE / 100 g, DW) and better antihypertensive and hypoglycemic potentials than 100 % ECBMF tortillas. The addition of EAF, resulted in sensorially acceptable functional tortillas with better nutritional and nutraceutical properties. Functional tortillas could reduce malnutrition and chronic degenerative diseases in Mexico. |
|---|