Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour

Abstract

In this work the objectives were: (1) To optimize the extrusion conditions of defatted chia seeds maximizing antioxidant activity (AoxA), total phenolic content (TPC) and in vitro protein digestibility (IVPD), and (2) To evaluate the nutritional, nutraceutical, and sensory (acceptability) properties of tortillas formulated with commercial nixtamalized maize flour (MASECAMR) and optimized extruded defatted chia flour. Response surface methodology was applied as an optimization tool. A central composite rotatable design with two factors [Extrusion temperature (ET=50-160°C), screw speed (SS=50-240 rpm)] in five levels were used. The extruded from each treatment (13) were dried and ground to obtain extruded defatted chia flours (EDCF). The desirability function was applied as optimization technique. The prediction models for each response variable were adequate and reproducible. The optimal extrusion conditions to obtain optimized extruded defatted chia flour (OEDCF) were ET=147°C/SS=237 rpm; a high global desirability (D=0.815) was associated with these optimal conditions. The tortillas elaborated with MASECATM flour + OEDCF had higher IVPD, C-PER, TPC and AoxA, and better antihypertensive potential than elaborated with only MASECATM flour. The addition of OEDCF to MASECATM flour increased the nutritional and nutraceutical value of the tortillas.

Tortillas made from nixtamalized maize and extruded chickpea flours: A product with improved in vitro nutritional and antihypertensive properties

“…The IC 50 values found for phenolic extracts of optimized ExtCP flour in this study agree with the results reported for extruded defatted chia seeds (León‐López et al, 2019). An improvement in the IC 50 value by extrusion process application to chickpea was observed in this study (IC 50 value to raw chickpea was not reported); the improvement could be attributed to the release and forming of bioactive compounds (phenolic compounds and MRP) with antihypertensive potential.…”

Effect of the extruded amaranth flour addition on the nutritional, nutraceutical and sensory quality of tortillas produced from extruded creole blue maize flour

“…The phenolic compounds extracted from ECBMF and EAF had potential antihypertensive activity with IC 50 of 0.49 and 0.40 mg extract/mL, respectively, while the phenolic extracts from blue MASECA TM flour had an IC 50 =2.51 mg extract/mL (Table 2). The benefits of the IC 50 obtained in this research are in concordance with reported results for phenolic extracts from soybean (0.143-0.160 mg/ mL), and unprocessed and extruded defatted chia seeds (0.35-0.51 mg/mL) (Ademiluyi and Oboh, 2013;León-López et al, 2019). The improvement of IC 50 values during the extrusion process of creole blue maize and amaranth seeds could have occurred by the release and formation of bioactive compounds (phenolic compounds and MRP) with antihypertensive potential.…”

“…The nixtamalization process to prepare tortillas presents problems of high liquid waste discharges. Extrusion, an alternative to nixtamalization, does not generate polluting effluents, and all the components of the grain, including the pericarp, are retained, producing a tortilla with higher fiber content (Milán-Carrillo et al, 2006;Escalante-Aburto et al, 2013;León-López et al, 2019).…”

Functional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flours: antioxidant and antihypertensive potentials

“…On the other hand, the seed has highly soluble and insoluble dietary fiber, over 35% of the total weight, and a rich source of the B vitamins and minerals. It also contains six more-fold calcium, 11 morefold phosphorus, and four more-fold potassium than 100 g of milk; besides this, it possesses magnesium, iron, zinc, and copper (León-López et al, 2019;Masood, 2022;Orona-Tamayo et al, 2017). On top of that, it has many natural antioxidants, such as phenolic compounds (chlorogenic and caffeic acids, and flavonols [quercetin, kaempferol, myricetin]), which protect against some adverse conditions (Hrncic et al, 2020).…”

“…These accelerate process conditions, used during the extrusion, cause important molecular transformation and chemical reactions (modification in starch, proteins, dietary fiber and lipids, inactivation of enzymes and microorganisms, and formation of color polymers and volatile flavor components) on the food materials. In addition, this process is a highly efficient alternative technology that minimizes energy and water consumption, and does not produce polluting effluents (León-López et al, 2019;Ortiz-Cruz et al, 2020;Ramos-Enríquez et al, 2018;Reyes-Moreno et al, 2018).…”