TY - JOUR
T1 - Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chía seed (Salvia hispanica L.)
AU - Rendón-Villalobos, Rodolfo
AU - Ortíz-Sánchez, Amanda
AU - Solorza-Feria, Javier
AU - Trujillo-Hernández, Cesar Arnulfo
PY - 2012
Y1 - 2012
N2 - Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the tortillas were evaluated. Nutritionally, all chia tortillas had significantly higher levels (P < 0.001) of protein, lipids, and total dietary fibre than the control. The reduced enzymatic starch hydrolysis rate and predicted glycemic index recorded for the chia seed-added tortilla indicated slow digestion features. Sensory evaluation did not show significant (P > 0.05) differences in the attributes among tortillas. Owing to the increase in the total dietary fibre, lower digestion, and predicted glycemic index values, chia seed-added tortilla can be considered as a nutraceutical food. Therefore, the newly developed tortilla supplemented with chia seed flour could represent a valuable staple in improving the nutritional value of the original food product.
AB - Composite flours containing 5%, 10%, 15%, and 20% of chia seed flour and corn were used for tortilla formulations. The effects of chia powders supplementation on the physicochemical and sensorial characteristics as well as starch digestibility of the tortillas were evaluated. Nutritionally, all chia tortillas had significantly higher levels (P < 0.001) of protein, lipids, and total dietary fibre than the control. The reduced enzymatic starch hydrolysis rate and predicted glycemic index recorded for the chia seed-added tortilla indicated slow digestion features. Sensory evaluation did not show significant (P > 0.05) differences in the attributes among tortillas. Owing to the increase in the total dietary fibre, lower digestion, and predicted glycemic index values, chia seed-added tortilla can be considered as a nutraceutical food. Therefore, the newly developed tortilla supplemented with chia seed flour could represent a valuable staple in improving the nutritional value of the original food product.
KW - Fibre-rich
KW - Glycemic index
KW - Nutraceutical
UR - http://www.scopus.com/inward/record.url?scp=84858661921&partnerID=8YFLogxK
U2 - 10.17221/393/2010-cjfs
DO - 10.17221/393/2010-cjfs
M3 - Artículo
SN - 1212-1800
VL - 30
SP - 118
EP - 125
JO - Czech Journal of Food Sciences
JF - Czech Journal of Food Sciences
IS - 2
ER -