Tortilla added with Moringa oleífera flour: Physicochemical, texture properties and antioxidant capacity
2019
Páramo-Calderón, D.E. | Aparicio-Saguilán, A. | Aguirre-Cruz, A. | Carrillo-Ahumada, J. | Hernández-Uribe, J.P. | Acevedo-Tello, S. | Torruco-Uco, J.G.
Tortillas were prepared using corn dough with Moringa flour at different proportions (T1, T₂ and T₃ w/w, on a dry basis). Tortillas were subjected to a proximal chemical analysis, their nutritional and texture characteristics were determinated. Tortillas with higher proportions of moringa flour showed higher protein content, while the lipid content increased up to 50%. The addition of moringa flour in the tortillas increased significantly the total phenolics content compared to the control tortilla, and the antioxidant activity increased significantly for T₁ and subsequently for T₂, however, T₃ did not show significant difference with respect to T₂. The moringa flour showed a high content of oleic acid and palmitic acid, however in the tortillas, oleic and linoleic acids were found in higher concentrations. Tortillas added with moringa flour obtained were less luminous and more green according to the values obtained from L*, a*, h* and c* parameters. The texture tests showed that the tortillas added with moringa flour showed a lower cohesiveness compared to the control tortilla, while the adhesiveness values showed no significant differences (p < 0.05). Therefore the addition of moringa flour could be a good alternative to prepare a food with better nutritional characteristics.
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