Int. J. Mol. Sci. 2012, 13(1), 286-301; doi:10.3390/ijms13010286
Article

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

1 Centro de Desarrollo de Productos Bióticos del IPN, Km 8.5 carr, Yautepec-Jojutla, Colonia San Isidro, Apartado postal 24, Yautepec, Morelos 62731, Mexico 2 Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitaria, Madrid 28040, Spain 3 Unidad de Biotecnología del Campo Experimental Bajío (INIFAP), Km 6.5 Celaya, San Miguel de Allende S/N, Celaya, Guanajuato 38110, Mexico
* Author to whom correspondence should be addressed.
Received: 6 October 2011; in revised form: 4 December 2011 / Accepted: 14 December 2011 / Published: 27 December 2011
(This article belongs to the Special Issue Advances in Nutraceutical Research)
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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: tortilla; bean; starch digestibility; antioxidant capacity; chemical composition

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MDPI and ACS Style

Grajales-García, E.M.; Osorio-Díaz, P.; Goñi, I.; Hervert-Hernández, D.; Guzmán-Maldonado, S.H.; Bello-Pérez, L.A. Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean. Int. J. Mol. Sci. 2012, 13, 286-301.

AMA Style

Grajales-García EM, Osorio-Díaz P, Goñi I, Hervert-Hernández D, Guzmán-Maldonado SH, Bello-Pérez LA. Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean. International Journal of Molecular Sciences. 2012; 13(1):286-301.

Chicago/Turabian Style

Grajales-García, Eva M.; Osorio-Díaz, Perla; Goñi, Isabel; Hervert-Hernández, Deisy; Guzmán-Maldonado, Salvador H.; Bello-Pérez, Luis A. 2012. "Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean." Int. J. Mol. Sci. 13, no. 1: 286-301.

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