Resumen
El consumo de tortilla se ha expandido a través de todo el mundo. El maíz azul ha ganado popularidad entre los comensales debido al mayor aporte de proteínas y color característico proporcionado por las antocianinas. La transformación de maíz a tortilla disminuye compuestos nutricionales y polifenoles. El objetivo de esta investigación fue elaborar una tortilla funcional a base de maíz azul y lenteja (TF), para incrementar proteínas y polifenoles respecto a la tortilla tradicional (TC). La TF fue elaborada con una relación 70:30 (harina de maíz azul nixtamalizada: harina de lenteja). En las tortillas obtenidas, TF y TC, se evaluó composición químico proximal, color, antocianinas, polifenoles y actividad antioxidante total. En TF incrementó 48 % y 7 % proteína y cenizas, el color fue más claro, confirmado con incrementos en L* (67.8 y 59.7) y disminuciones en ΔE (29.08 y 38.74) (p ≤ 0.05). Asimismo, polifenoles totales y actividad antioxidante fue mayor (p ≤ 0.05) en la TF (168.1 mg EAG/100 g, bs y 6,223.7 µmol ET/100 g bs), con incrementos del 21.4 y 82 %, con respecto a la TC. La TF servirá como un vehículo para introducir un mayor aporte de proteínas y compuestos bioactivos con propiedades antioxidantes.
Citas
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