title: Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coats.
abstract: Ethanolic extract from black beans coat is a source of flavonoids, saponins and antocyanins. Nixtamalized maize flours (NF) are used for the preparation of products such as tortillas, tortillas chips, cookies among others. The objective of this research was to study the effect on textural parameters and color after adding flavonoids, saponins and anthocyanins from black bean seed coat in NF used for the production of tortillas and gluten-free cookies. Furthermore, the retention of bioactive compounds after tortilla and gluten-free-cookie preparation was assessed. Ethanolic extracts of black bean seed coats were added (3g/kg or 7 g/kg) to NF in order to prepare corn tortillas and gluten free cookies characterized in terms of dimensions, color and texture. Addition of 7 g/kg affected the color of cookies and tortillas without effect on texture and dimensions. It was possible to retain more than 80% and 60% of bioactives into baked tortillas and cookies, respectively.
authors: Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California - Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, C.P. 22390 Tijuana, B.C., Mexico.
authors: Rocio A
authors: RA
authors: Chávez-Santoscoy
authors: Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey - Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico.
authors: Janet A
authors: JA
authors: Gutiérrez-Uribe
authors: Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey - Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico.
authors: Sergio O
authors: SO
authors: Serna-Saldivar
authors: Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey - Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico. Electronic address: perez.carrillo@itesm.mx.
authors: Esther
authors: E
authors: Perez-Carrillo
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D001939:Bread / Q000032:analysis*; D005419:Flavonoids / Q000737:chemistry*; D005433:Flour / Q000032:analysis*; D027805:Phaseolus / Q000737:chemistry*; D012503:Saponins / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D005419:Flavonoids; D012503:Saponins
keywords: Anthocyanins; Black bean; Nixtamalized maize flour; Saponins