Optimización de nixtamalización de frijol (Phaseolus vulgaris L.) Y desarrollo de un nuevo producto alimenticio

Abstract

The purpose of this study was to develop a new alternative for the use of aged beans with clear pericarp by optimizing its nixtamalization process to obtain a flower (NBF) that could be used as a partial substitute of the main ingredient in the elaboration of highly consumed products in Mexico, such as tortillas. Two varieties of bean (Bayomex and Flor de mayo) were nixtamalized. Twelve traditional nixtamalization treatments were used, which were obtained from the combination of four cooking times (35, 40, 45 and 50 min), four resting times (12, 13, 14 and 15 h), and four lime concentrations (0.5, 1.0, 1.5 and 2.0 %). Results showed that the optimal conditions to obtain flower from nixtamalized bean were 35 min of cooking, 12 h of rest, and 2 % of lime concentration. The protein, lime and fiber contents varied between both varieties within the ranges of 17.02 - 25.5, 0.08 - 0.51 and 7.8 - 8.3 %, respectively. Tortillas made with HBF and nixtamalized corn flower in porcentual proportion of 10-90 and 20-80, respectively, had good nutritional and sensorial quality.