Título

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

Autor

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

Nivel de Acceso

Acceso Abierto

Licencia

http://creativecommons.org/licenses/by-nc-nd/4.0

Identificador alterno

doi: 10.3390/foods8120613

Referencia de datos

datasetDOI/10.3390/foods8120613

Materias

NUTRITIONAL VALUE - (AUTORES) ANTIOXIDANT CAPACITY - (AUTORES) PHENOLIC COMPOUNDS - (AUTORES) SENSORY PROPERTIES - (AUTORES) FUNCTIONAL FOODS - (AUTORES) BIOLOGÍA Y QUÍMICA - (CTI) CIENCIAS DE LA VIDA - (CTI) BIOLOGÍA VEGETAL (BOTÁNICA) - (CTI) DESARROLLO VEGETAL - (CTI) DESARROLLO VEGETAL - (CTI)

Resumen o descripción

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.

Fecha de publicación

2019

Tipo de publicación

Artículo

Versión de la publicación

Versión publicada

Recurso de información

http://cicy.repositorioinstitucional.mx/jspui/handle/1003/1694

Formato

application/pdf

Fuente

Foods, 8(12), 613, 2019

Idioma

Inglés

Relación

&

Martínez-Ruiz, N. R. (2019). Brosimum alicastrum Sw.(Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla. Foods, 8(12), 613.

Sugerencia de citación

Subiria-Cueto, R., Larqué-Saavedra, A., Reyes-Vega, M. L., de la Rosa, L. A., Santana-Contreras, L. E., Gaytán-Martínez, M., ...

Repositorio Orígen

Repositorio Institucional CICY

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