Abstract
Tortilla consumption has disseminated throughout the world. Blue maize has gained popularity among people due to its higher protein content and distinctive color provided by anthocyanins. The transformation of maize into tortillas reduces nutritional compounds and polyphenols. The objective of this research was to elaborate a functional tortilla based on blue maize and lentils (TF), which will increase protein and polyphenols with respect to traditional tortilla (TC). The TF was made with a 70:30 ratio (nixtamalized blue maize flour: lentil flour). The obtained tortillas, TF and (TC), were evaluated for proximate chemical composition, color, anthocyanins, polyphenols, and total antioxidant activity. TF increased 48% and 7%, protein and ash; the color was lighter, confirmed with increases in L* (67.8 and 59.7) and decreases in ΔE (29.08 and 38.74) (p ≤ 0.05). Likewise, the total polyphenols and antioxidant activity were higher (p ≤ 0.05) in TF (168.1 mg EAG/100 g, bs and 6,223.7 µmol ET/100 g bs), with increases of 21.4 and 82%, with respect to TC. TF will serve as a vehicle to introduce a greater supply of proteins and bioactive compounds with antioxidant properties.
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