Nutritional and functional properties of corn tortillas added with cabbage as an option for diabetes management

Abstract

Corn tortillas (CTs) are an essential part of the Mexican population's diet, although they are not highly recommended for the nutritional therapy of type 2 diabetes (T2D). Therefore, the integration of ingredients with functional properties, such as cabbage (Brassica oleracea var. capitata L.), can serve the development of healthier foods for T2D patients. This study evaluated nutritional value, mineral content, bioactive compounds, biological activity, and sensorial analysis of CTs combined with cabbage flour. CTs is developed with cabbage flour (w/w) as follows: 0% (T0), 5% (T5), 10% (T10), and 15% (T15). In the CTs added with cabbage flour, moisture, and fiber increased, while fat content, nitrogen-free extract (NFE), and energy intake decreased. T15 had higher K, Na, and Mg concentrations (p<0.05) than the other treatments. T10 and T15 had similar Ca, Fe, Zn, and P contents to T5 and T0 (p<0.05). Total phenolic compounds (TPC) and total flavonoid content (TFC) in T15 were 13 and 380 times higher than in T0. T15 (p<0.05) inhibited DPPH, ABTS+, α-amylase, and α-glucosidase activities. Taste, color, and overall impression were similar (p<0.05) between T0 and T15. The addition of 15% cabbage flour improves CTs nutritional and functional properties; thus, this food could be an option for T2D.