کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188567 963492 2008 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas
چکیده انگلیسی

Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into tortillas. Dough rheology, firmness, cohesiveness, rollability, and some physical properties of tortillas were negatively affected as BF concentration increased regardless of bean cultivar. Nutritionally, all bean tortillas had significantly higher levels of crude protein, total phenols, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS+) in vitro antioxidant activity (AA) and antinutritional compounds such as phytic acid (PA) and trypsin inhibitors (TI) than the wheat control. Tortillas to which 35% of small red, pinto and black BF was added had the highest levels of phenols, which were significantly correlated with both DPPH (r = 0.99) and ABTS+ (r = 0.99) AA. Compared to raw flours, PA and TI were reduced from 37.37% to 43.78% and from 50% to 66%, respectively, in the tortillas. Overall analysis indicated that tortillas with acceptable texture and improved nutritional profile were produced at 25% substitution.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 109, Issue 1, 1 July 2008, Pages 33–41
نویسندگان
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