Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas.
作者： Alex A. Anton , Kelly A. Ross , Odean M. Lukow , R. Gary Fulcher , Susan D. Arntfield
DOI: 10.1016/J.FOODCHEM.2007.12.005
关键词:
摘要: Abstract Composite flours containing 15%, 25%, or 35% of small red, black, pinto, navy bean (BF) and wheat were made into tortillas. Dough rheology, firmness, cohesiveness, rollability, some physical properties tortillas negatively affected as BF concentration increased regardless cultivar. Nutritionally, all had significantly higher levels crude protein, total phenols, 2,2-diphenyl-1-picrylhydrazyl (DPPH ) 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS +) in vitro antioxidant activity (AA) antinutritional compounds such phytic acid (PA) trypsin inhibitors (TI) than the control. Tortillas to which pinto black was added highest correlated with both DPPH (r = 0.99) ABTS + AA. Compared raw flours, PA TI reduced from 37.37% 43.78% 50% 66%, respectively, Overall analysis indicated that acceptable texture improved nutritional profile produced at 25% substitution.
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