Texture, color and sensory acceptance of tortilla and bread elaborated with Maya nut (Brosimim alicastrum) flour to increase total dietary fiber
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Corporación Colombiana de Investigación Agropecuaria
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Among ancestral underutilized crop species of high agroindustrial potential, the Maya nut (Brosimum alicastrum) is a source of protein, starch, and fiber. In this study, the effect of incorporating different proportions of Maya nut flour on the texture, color, acceptance, and total dietetic fiber of tortillas and white bread was assessed. Maize flour dough adhesiveness increased when Maya nut flour was incorporated (from 3.97 to 4.96 N), obtaining less hard but more cohesive doughs. Tortillas were more ductile, so they were more deformable (from 3.73 N to 4.84 N). Lower color differences were observed when 10% of Maya nut flour was employed (org.siir.client.entities.InlineFormula@3556b0E = 7.77 and 22.95 for tortilla and bread, respectively). Total dietary fiber content increased by 26 % in tortillas and 54 % in bread when 10 % Maya nut flour was incorporated. In contrast, detectable differences were observed by consumers in bread, especially regarding color development. Results indicate that 10 % of the Maya nut flour can be employed in tortillas and bread without affecting the texture properties; and despite changes in coloration, these were not considered important by consumers, and its use increases the total dietary fiber content. Replacement of the wheat flour with the Maya nut flour affected the texture of the bread to a greater extent due to the weakening of the gluten network, resulting in a harder texture and smaller crumb size, but with the improvement in the dietary fiber content.
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Agrociencias