Physical, nutritional, and sensory characterization of tortillas formulated with nixtamalized milpa ingredients (Zea mays var. Elotes occidentales, Phaseolus vulgaris L. var. Negro, and Cucurbita pepo L.) Academic Article in Scopus

The objective was to develop tortillas using nixtamalized ingredients from the milpa diet (maize, beans, and squash: CP), and to evaluate their physical, nutritional, and sensory properties. The masa formulation was optimized, and the milpa tortillas were subsequently prepared (TM1: 90 % maize, 5 % beans, and 5 % CP; TM2: 85 % maize, 10 % beans, and 5 % CP; TM3: 85 % maize, 5 % beans, and 10 % CP). Compared to TC (100 % maize), the milpa tortillas showed rheological improvements (19¿31 %) and higher ( p < 0.05) protein (14¿20 %), fiber (21 %), calcium (35¿48 %), resistant starch (20¿22 %), and protein digestibility (4 %). Limiting amino acids in maize, lysine and tryptophan, increased by >50 %. Sensory analysis showed that TM1 and TM2 achieved acceptability levels comparable to TC. Nixtamalization of the milpa ingredients produces tortillas with improved nutritional quality without compromising their physical and sensory properties. © 2025 Elsevier Ltd.

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