Abstract
The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes (tortillas) made either with a readymade commercial corn flour (CCF) or with a traditional way (nixtamal) both fortified with lys + tryp (L + T) or with a protein concentrate from Phaseolus lunatus added with L + T (PC + L + T). All treatments were analyzed to investigate the physical properties of the dough and tortillas as well as their physicochemical and nutritional quality. Results showed that cohesion was affected (p tortillas made with nixtamal showed no difference. Adhesion was not affected by treatments. Weight loss increased only in the fortified tortillas made with CCF (p tortillas increased with the fortification being the highest value 0.96 N. Color was not affected in tortillas made with CCF (p tortillas made with CCF and fortified with PC + L + T. Acceptance was greater for tortillas fortified with L+T alone. Protein fortification of tortillas made with either CCF or nixtamal is feasible using either L + T together or in combination with a PC from Phaseolus lunatus improving their nutritional value without negative effects on their physicochemical characteristics or acceptance.
Highlights
México, with a population of approximately 112 million inhabitants [1] is the country with the largest consumption of corn per capita in the world
The aim of this study was to evaluate the texture of corn dough as well as the nutritional quality and acceptance of corn cakes made either with a readymade commercial corn flour (CCF) or with a traditional way both fortified with lys + tryp (L + T) or with a protein concentrate from Phaseolus lunatus added with L + T (PC + L + T)
Results showed that cohesion was affected (p < 0.05) in the fortified tortillas made with CCF decreasing from 34.3 to 28.4 and 27.4 N for Control, L + T and Protein concentrate (PC) + L + T, respectively; tortillas made with nixtamal showed no difference
Summary
With a population of approximately 112 million inhabitants [1] is the country with the largest consumption of corn per capita in the world. Tortillas (baked corn cakes) and related products made of corn are largely consumed by the population, especially in the lower socioeconomic levels of population [2]. Average per capita consumption is estimated at 240 g/day and in rural areas this figure rises to 400 g/day [3]. This consumption meets the daily requirements of about 45% of total calories, 39% of protein and 49% of calcium; in rural areas as much as 70% of total calories and 50% of protein are provided by corn [4].
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