Academic Journals Database
Disseminating quality controlled scientific knowledge

Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean

ADD TO MY LIST
 
Author(s): Eva M. Grajales-García | Perla Osorio-Díaz | Isabel Goñi | Deisy Hervert-Hernández | Salvador H. Guzmán-Maldonado | Luis A. Bello-Pérez

Journal: International Journal of Molecular Sciences
ISSN 1422-0067

Volume: 13;
Issue: 1;
Start page: 286;
Date: 2011;
Original page

Keywords: tortilla | bean | starch digestibility | antioxidant capacity | chemical composition

ABSTRACT
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extractable polyphenols and proanthocyanidins were higher in the tortilla with bean than control tortilla. This pattern produced higher antioxidant capacity of tortilla with bean (17.6 μmol Trolox eq/g) than control tortilla (7.8 μmol Trolox eq/g). The addition of bean to tortilla modified the starch digestibility and antioxidant characteristics of tortilla, obtaining a product with nutraceutical characteristics.

Tango Jona
Tangokurs Rapperswil-Jona

     Affiliate Program