Physicochemical, textural, and in vitro starch digestion properties of nixtamalized maize flour and tortillas enriched with sorghum (Sorghum bicolor (L.) Moench) bran Academic Article in Scopus uri icon

abstract

  • © 2018 AACC International, Inc. Background and objectives: Sorghum seeds generally undergo abrasive decortication to remove the pericarp and facilitate its use as food ingredient; from this process, sorghum bran (SB) is obtained in good quantities and is often discarded; however, it presents some functional properties and has been used to improve some baked products. In this work, we analyzed the impact of the substitution at 5% and 10% of SB to nixtamalized maize flour (NMF) in tortillas, in terms of their total dietary fiber (TDF) and its fractions (soluble and insoluble, respectively), and the effect of its addition on pasting profiles, in vitro starch digestion, predicted glycemic index (pGI), and some textural parameters such as firmness and rollability. Findings: The incorporation of 10% SB had a dilution effect on the total starch and AMY in both composite flours and tortillas, but it significantly increased the peak viscosity (PV) and final viscosity (FV), as well as the insoluble dietary fiber (IDF), up to 20.05% more than the control tortilla, and this could be related to molecular interactions among fibers, protein, and starch molecules. Conclusions: The additional fiber resulted in an improved texture and flexibility of tortillas, compared to their control. This behavior was related to the water absorption characteristics of SB and possible interactions with the starch molecules from NMF. Significance and novelty: The addition of SB could be a good alternative to enhance the TDF content, promoting a lower pGI, and enhance the overall texture of maize tortillas.
  • © 2018 AACC International, Inc.Background and objectives: Sorghum seeds generally undergo abrasive decortication to remove the pericarp and facilitate its use as food ingredient; from this process, sorghum bran (SB) is obtained in good quantities and is often discarded; however, it presents some functional properties and has been used to improve some baked products. In this work, we analyzed the impact of the substitution at 5% and 10% of SB to nixtamalized maize flour (NMF) in tortillas, in terms of their total dietary fiber (TDF) and its fractions (soluble and insoluble, respectively), and the effect of its addition on pasting profiles, in vitro starch digestion, predicted glycemic index (pGI), and some textural parameters such as firmness and rollability. Findings: The incorporation of 10% SB had a dilution effect on the total starch and AMY in both composite flours and tortillas, but it significantly increased the peak viscosity (PV) and final viscosity (FV), as well as the insoluble dietary fiber (IDF), up to 20.05% more than the control tortilla, and this could be related to molecular interactions among fibers, protein, and starch molecules. Conclusions: The additional fiber resulted in an improved texture and flexibility of tortillas, compared to their control. This behavior was related to the water absorption characteristics of SB and possible interactions with the starch molecules from NMF. Significance and novelty: The addition of SB could be a good alternative to enhance the TDF content, promoting a lower pGI, and enhance the overall texture of maize tortillas.

publication date

  • November 1, 2018
  • November 1, 2018