Nixtamalized tortillas supplemented with proteins isolated from Phaseolus coccineus and huauzontle (Chenopodium berlandieri subsp. Nuttalliae) flour: Rheological, textural, and sensorial properties

The maize tortilla, as a food that is present in the diet of many people in Mexico and Central America, is a source of carbohydrates and protein. To develop new flavors and increase the nutritional quality of nixtamalized maize tortillas, in this work tortillas supplemented with proteins isolated from the scarlet runner bean (Phaseolus coccineus L.) (PC) and huauzontle (Chenopodium berlandieri subsp. nuttalliae) (HF) flour were produced, and their nutritional, rheological, sensorial, and textural properties were evaluated. Tortillas with different concentrations of PC and HF (0–10%) were evaluated in a completely randomized design. Tortillas with up to 17% of protein content were obtained when 10% of PC was added. The masas supplemented with up to 5% PC and 5% HF presented good machinability characteristics. The rheological characteristics of all obtained masas displayed similarities; however, with higher protein content the storage module was slightly modified. The tortilla supplemented with up to 2.5% PC had good sensorial acceptability (“I like it a lot”), with values similar to the nixtamalized maize tortilla. The use of proteins isolated from the scarlet runner bean and huauzontle flour allows increasing the nutritional value of the tortilla without significantly affecting in rheological, textural, and sensorial characteristics.