Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla.

Rodrigo Subiria-Cueto,María L Reyes-Vega,Alba Y Corral-Avitia,Laura A De La Rosa,Nina R Martínez-Ruiz,Laura E Santana-Contreras,Joaquín Rodrigo-García,José A Núñez-Gastélum,Marcela Gaytán-Martínez,Alma A Vázquez-Flores,Alfonso Larqué-Saavedra

doi:10.3390/foods8120613

Abstract

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

Highlights

Tortilla is an iconic food in the Mexican and Central American diet
The cooking time was adjusted for RSF-containing flour tortilla (RFT) (26 s per side) according to the other changes made in the process, in order to avoid an impact on the consistency and rheology of the tortilla
According to the results obtained in this study, Brosimum alicastrum Sw. seed flour (RSF) was a good source of protein, dietary fiber and minerals, such as copper and potassium, and a natural iron resource comparable to iron-fortified wheat flour (WF)

Summary

Introduction

Tortilla is an iconic food in the Mexican and Central American diet. Mexico is the main tortilla consumer around the world (75 kg/person) [1], with 11.5 million tons consumption per year [2].The growing demand of tortilla has caused its globalization, representing nowadays a food of importance in countries such as USA or China. Tortilla is an iconic food in the Mexican and Central American diet. Mexico is the main tortilla consumer around the world (75 kg/person) [1], with 11.5 million tons consumption per year [2]. The growing demand of tortilla has caused its globalization, representing nowadays a food of importance in countries such as USA or China. Tortilla is usually made from wheat or corn [3]. The corn tortilla provides proteins, calcium, potassium and carbohydrates, which makes this food an important vehicle to provide nutrients to people with malnutrition.

Objectives

Methods

Results

Conclusion