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Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality

Abstract

The effect of addition of mango peel (MP) and decocted roselle calyces (DRC) powder to tortilla chips was studied to analyze the supplementation potential of these underexploited plant residues possessing attractive nutraceutical properties. Supplementation of either MP or DRC at two different levels (5.0 and 10%) increased total phenols and ABTS radical scavenging and modified the color and morphology of the tortilla chips. The addition of MP or DRC to nixtamalized maize flour increased the insoluble and soluble dietary fiber contents in the tortilla chips (1.30 and 4.90 times, MP; 1.47 and 4.15 times, DRC). Partial dehydration of the tortilla prior to frying produces a low-fat tortilla chip. In this context, tortilla chips enriched with MP and DRC exhibited a lower in vivo Glycemic Index (GI) compared to the control. Acceptable tortilla chips were obtained by incorporating 5 and 10% MP. The results suggest that the use of MP or DRC may be an interesting way to both increase dietary fiber content to control the glycemic index and to improve the functional properties of tortilla chips.

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Acknowledgements

We are indebted to Juan Véles and Verónica Flores from CINVESTAV Querétaro for their technical assistance.

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Correspondence to Ricardo Salazar.

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Mayo-Mayo, G., Navarrete-García, A., Maldonado-Astudillo, Y.I. et al. Addition of roselle and mango peel powder in tortilla chips: a strategy for increasing their functionality. Food Measure (2020). https://doi.org/10.1007/s11694-020-00400-9

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Keywords

  • Tortilla chips
  • Glycemic index
  • Mango peel
  • Roselle calyx
  • Dietary fiber