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. 2012;13(1):286-301.
doi: 10.3390/ijms13010286. Epub 2011 Dec 27.

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

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

Eva M Grajales-García et al. Int J Mol Sci. .
Free PMC article

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.

Keywords: antioxidant capacity; bean; chemical composition; starch digestibility; tortilla.

Figures

Figure 1
Figure 1
Average in vitro starch hydrolysis curves of black bean flour (··), quality protein maize (QPM) tortilla (—) and QPM-black bean tortilla (– –). Bars represent SEM.

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