Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

Abstract

AbstractCommon beans have been used to fortify maize tortillas increasing nutritional properties but affecting sensorial properties. The aim of this study was to evaluate the physicochemical and nutraceutical composition; and acceptability of tortillas formulated with maize and common bean. The physicochemical characterization showed no significant differences between common bean‐fortified (CBMF) and maize (CMF) tortillas regarding texture, rolability and puffing. Nutritionally, CBMF had higher protein (10.89%) and dietary fiber (12.76%) levels than CMF tortilla (9.47 and 5.78%, respectively). Compared with CMF tortilla, CBMF had higher content of bound phenolics (2.13 and 1.84 mg eq. gallic acid/g, respectively). CBMF tortillas contained higher flavonoids concentration (62.59 mg eq. rutin/g) than CMF tortilla (33.73 mg eq. rutin/g). According to the sensory evaluation, there were no differences of general acceptance. The results suggest that the addition of bean to maize flour increased the nutraceutical value in tortillas without modifying their sensory attributes.Practical ApplicationsTortillas are widely consumed in Latin American countries. Tortilla flour industry is well positioned in the market; however, looking for a healthier lifestyle, the consumption of tortillas is starting to decrease. The fortification of maize tortillas with common bean in the formulation proposed in this work represents an alternative of nutritional improvement for this product maintaining its sensory and technological properties.