Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour
The effect of substituting maize (<i>masa</i>) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and B...
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| Format: | Article |
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MDPI AG
2020-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/13/3035 |
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| author | Mpho Edward Mashau Tumelo Mabodze Ompilela Justice Tshiakhatho Henry Silungwe Shonisani Eugenia Ramashia |
| author_facet | Mpho Edward Mashau Tumelo Mabodze Ompilela Justice Tshiakhatho Henry Silungwe Shonisani Eugenia Ramashia |
| author_sort | Mpho Edward Mashau |
| collection | DOAJ |
| description | The effect of substituting maize (<i>masa</i>) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (T<sub>o</sub>) of flour blends increased from 57.50 to 71.95 °C, peak temperature (T<sub>p</sub>) from 74.94 to 76.74 °C and the end temperature (T<sub>e</sub>) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour. |
| first_indexed | 2024-03-10T18:42:28Z |
| format | Article |
| id | doaj.art-5dece8e9695a4ae3a2ef891b74cbeddc |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T18:42:28Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-5dece8e9695a4ae3a2ef891b74cbeddc2023-11-20T05:42:59ZengMDPI AGMolecules1420-30492020-07-012513303510.3390/molecules25133035Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut FlourMpho Edward Mashau0Tumelo Mabodze1Ompilela Justice Tshiakhatho2Henry Silungwe3Shonisani Eugenia Ramashia4Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South AfricaDepartment of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South AfricaDepartment of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South AfricaDepartment of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South AfricaDepartment of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South AfricaThe effect of substituting maize (<i>masa</i>) flour with Bambara groundnut flour in tortillas production was investigated. Thermal, antioxidant, physicochemical properties, degree of puffing and rollability of flour and tortillas were determined. Tortillas were produced from maize and Bambara Groundnut (BGN) flours at the ratio of 100:0, 95:5, 90:10, 85:15 and 80:20, respectively. Compositing maize with BGN flour showed an improvement on the proximate composition of maize flour and tortillas; however, carbohydrate content of tortillas significantly decreased with the addition of BGN in blends from 77.07 to 55.22. The temperatures of gelatinisation such as onset temperature (T<sub>o</sub>) of flour blends increased from 57.50 to 71.95 °C, peak temperature (T<sub>p</sub>) from 74.94 to 76.74 °C and the end temperature (T<sub>e</sub>) from 81.72 to 91.58 °C. Composite flours and tortillas had higher values of polyphenolic compounds and antioxidant activities than the control sample. Textural properties of control tortillas were higher than that of composite tortillas. Increase in the levels of BGN flour improved the weight and thickness of tortillas. However, diameter and spread ratio decreased. Degree of puffing and rollability of tortillas increased with the incorporation levels of BGN flour.https://www.mdpi.com/1420-3049/25/13/3035tortillasBambara groundnutmaize (<i>masa</i>), proximate compositionthermal properties and bioactive compounds |
| spellingShingle | Mpho Edward Mashau Tumelo Mabodze Ompilela Justice Tshiakhatho Henry Silungwe Shonisani Eugenia Ramashia Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour Molecules tortillas Bambara groundnut maize (<i>masa</i>), proximate composition thermal properties and bioactive compounds |
| title | Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour |
| title_full | Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour |
| title_fullStr | Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour |
| title_full_unstemmed | Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour |
| title_short | Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour |
| title_sort | evaluation of the content of polyphenols antioxidant activity and physicochemical properties of tortillas added with bambara groundnut flour |
| topic | tortillas Bambara groundnut maize (<i>masa</i>), proximate composition thermal properties and bioactive compounds |
| url | https://www.mdpi.com/1420-3049/25/13/3035 |
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