Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour

Abstract

The objective of this work was to study the physicochemical properties of nixtamalized corn flour (NCF) enriched with grasshopper Sphenarium purpuracens, "chapulin" flour (ChF) at 2, 6, and 10% w/ w. Bromatological, vibrational, mineral, structural, thermal, viscosity, textural, and acceptability analyses were done. It was found that the ChF is rich in alkali-soluble proteins and the inductively coupled plasma mass spectrometry (ICP) analysis showed the presence of important minerals to human health like K (4285 mg/kg), P (4137 mg/kg), and S (3281 mg/kg). Viscosity profiles of the mixes of ChF-NCF showed a decrease of viscosity, depending on the concentration of ChF. The hardness in the corn masa added with ChF was less compared with the one made with NCF. Tortilla texture was affected by the addition of ChF. However, the acceptability study revealed that that consumers accept tortillas enriched with 2 and 6% of ChF. Estudio fisicoquímico de masa de maíz y tortillas fortificadas con harina de chapulin (grillo, Sphenarium purpurascens) RESUMENEl objetivo de este trabajo fue estudiar las propiedades fisicoquímicas de harina de maíz nixtamalizada (NCF) enriquecida con 2, 6 y 10% (p/p) de harina de Sphenarium purpuracens "chapulin" (ChF). Se hicieron análisis bromatológicos, vibracionales, minerales, cristalinidad, térmicos, viscosidad, textura y aceptabilidad. Se encontró que la ChF es rica en proteínas solubles en álcali. Espectrometría de masas con fuente de plasma acoplado inductivamente mostró la presencia de importantes minerales para la salud en la harina ChF, tales como: K (4285 mg/kg), P (4137 mg/kg), y S (3281mg/kg). La viscosidad de las mezclas mostró dependencia de la concentración de ChF. La dureza de masa de maíz adicionada con ChF fue menor que la de NCF. La textura de las tortillas fue afectada por la adición de ChF, sin embargo, el estudio de aceptabilidad reveló que las tortillas con 2 y 6% de ChF son bien aceptadas por los consumidores.

Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas

“…When compared to the Ca content of white and blue maize handmade tortillas (155 and 136 mg/100 g, respectively) [ 37 ], only the RT0 presented a slightly lower value. The addition of Sphenarium purpuracens [ 18 ] and nopal powder [ 11 ] also led to an increase in the mineral content. According to the Dietary Guidelines for Americans [ 35 ], the Recommended Dietary Allowance (RDA) of Ca, P, and Mg for men and women from 14 years old and more is 1000–1300 mg, 700–1250 mg, and 360–420 mg, respectively, while the Adequate Intake (AI) of K is 2300–3400 and the Chronic Disease Risk Reduction Level (CDRR) of Na is a maximum of 2300 mg. One hundred grams (roughly three tortillas ) of BT9 would cover between 47 and 60% of the Ca RDA.…”

“…Contrary to the results found in this study, Argüello-García et al [ 28 ] found that increasing the content of J. curcas L. flour led to a decrease in hardness, which was attributed to a higher protein content. Masas prepared with corn flour and J. curcas L. flour presented lower values of hardness (2.30–3.13 N [ 28 ], similar to nixtamalized corn masa with Sphenarium purpurascens flour (0.59–0.81 N) [ 18 ]. Nixtamalized maize masas obtained using several nixtamalization processes presented similar values (4–15 N) [ 13 ].…”

“…The texture of RT tortillas was measured as a perforation test, which consists of applying the necessary force to cause the tortilla to break, as reported by Argüello-García et al [ 28 ]. The hardness of the masas , described as maximum force of the first compression (N) [ 18 ], was done following the procedure described by Montemayor-Mora et al [ 27 ]. The texture analyses of masas and tortillas were done using a texturometer Shimadzu EZ-SX Texture Analyzer (Shimadzu Co., Kyoto, Japan) and the software used for data analysis was Trapezium X (Shimadzu Co.).…”

“…Tortillas are an excellent vehicle to enhance nutrition options for maize consumers [ 17 ]. However, some studies have reported nutritional differences due to both pigmented genotypes [ 10 ] and the incorporation of different ingredients such as grasshopper ( Sphenarium purpuracens) [ 18 ], nopal [ 11 ], faba bean ( Vicia faba ), white bean ( Phaseolus vulgaris ) [ 14 ], and muicle ( Justicia spicigera Schechtendal) [ 5 ], among others. As a result, modifications to the mineral [ 11 , 18 ], protein [ 14 , 18 ], and dietary fiber [ 11 , 14 ] content, as well as the antioxidant capacity [ 5 ], have been observed.…”

Soybean hawkmoth (Clanis bilineata tsingtauica) as food ingredients: a review

“…In addition, FAO recommended that people can supplement their daily diet with edible insects, since they are consumed in some stage of their life cycle as food resources (van Huis et al, 2013). Currently, over one thousand identified species have historically been recorded and consumed by one third of the world's population, mostly in Asia, Latin America, and Africa, for more than two thousand years (Jiménez et al, 2020;Raheem et al, 2018). Asian people started cultivating silkworms (Bombyx mori) artificially 5200 years ago (Ghosh et al, 2017;Yi et al, 2010).…”