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

dc.creatorCARLOS RODRIGO SUBIRIA CUETO
dc.creatorFRANCISCO ALFONSO LARQUE SAAVEDRA
dc.creatorMARIA DE LA LUZ REYES VEGA
dc.creatorLaura A. de la Rosa
dc.creatorLaura Elena Santana Contreras
dc.creatorMARCELA GAYTAN MARTINEZ
dc.creatorALMA ANGELICA VAZQUEZ FLORES
dc.creatorJOAQUIN RODRIGO GARCIA
dc.creatorALBA YADIRA CORRAL AVITIA
dc.creatorJOSE ALBERTO NUÑEZ GASTELUM
dc.creatorNina del Rocío Martínez-Ruiz
dc.date2019
dc.date.accessioned2023-07-21T19:18:57Z
dc.date.available2023-07-21T19:18:57Z
dc.identifierhttp://cicy.repositorioinstitucional.mx/jspui/handle/1003/1694
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7737255
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.languageeng
dc.relationinfo:eu-repo/semantics/datasetDOI/10.3390/foods8120613
dc.relationinfo:eu-repo/semantics/altIdentifier/DOI/10.3390/foods8120613
dc.relationcitation:Subiria-Cueto, R., Larqué-Saavedra, A., Reyes-Vega, M. L., de la Rosa, L. A., Santana-Contreras, L. E., Gaytán-Martínez, M., ... & Martínez-Ruiz, N. R. (2019). Brosimum alicastrum Sw.(Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla. Foods, 8(12), 613.
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceFoods, 8(12), 613, 2019
dc.subjectinfo:eu-repo/classification/Autores/NUTRITIONAL VALUE
dc.subjectinfo:eu-repo/classification/Autores/ANTIOXIDANT CAPACITY
dc.subjectinfo:eu-repo/classification/Autores/PHENOLIC COMPOUNDS
dc.subjectinfo:eu-repo/classification/Autores/SENSORY PROPERTIES
dc.subjectinfo:eu-repo/classification/Autores/FUNCTIONAL FOODS
dc.subjectinfo:eu-repo/classification/cti/2
dc.subjectinfo:eu-repo/classification/cti/24
dc.subjectinfo:eu-repo/classification/cti/2417
dc.subjectinfo:eu-repo/classification/cti/241715
dc.subjectinfo:eu-repo/classification/cti/241715
dc.titleBrosimum alicastrum Sw.(Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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