TY - JOUR
T1 - Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean
AU - Grajales-García, Eva M.
AU - Osorio-Díaz, Perla
AU - Goñi, Isabel
AU - Hervert-Hernández, Deisy
AU - Guzmán-Maldonado, Salvador H.
AU - Bello-Pérez, Luis A.
PY - 2012/1
Y1 - 2012/1
N2 - 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.
AB - 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.
KW - Antioxidant capacity
KW - Bean
KW - Chemical composition
KW - Starch digestibility
KW - Tortilla
UR - http://www.scopus.com/inward/record.url?scp=84856295952&partnerID=8YFLogxK
U2 - 10.3390/ijms13010286
DO - 10.3390/ijms13010286
M3 - Artículo
C2 - 22312252
SN - 1661-6596
VL - 13
SP - 286
EP - 301
JO - International Journal of Molecular Sciences
JF - International Journal of Molecular Sciences
IS - 1
ER -