14F-17 |
Effect of added flour, concentrated and isolated of Lupinus mutabilis in wheat flour tortillas |
N. GÜÉMES-VERA1, R. J. PEÑA-BAUTISTA2, and G. DAVILA-ORTIZ1. (1) Departamento de Graduados e Investigación en Alimentos (IPN-ENCB-DGIA)., IPN-ENCB-DGIA, Plan de Ayala y Prolongacion de Carpio s/n, Mexico D.F., 11340, Mexico, (2) Laboraotrio de Control de Calidad de Trigo, CIMMyT, Carretera el Batan edo. de Mexico, Mexico, 11560, Mexico The legume Lupinus mutabilis (L) has high protein content (30-40%) as well but posses a high level of lysine (around 7%). The aim of this work was to examine levels of supplementation with L. mutabilis at which wheat flour dough would preserve functional properties necessary to render wheat tortillas products with acceptable quality attributes but improved lysine content and protein digestibility. Amino acid composition was determined in wheat flour (WF), LM defatted flour (LF), LM protein concentrate (LPC), LM protein isolate (LPI), to calculate levels of supplementation at which lysine content could be increased significantly in WF-L flour blends comprising WF supplemented with various distinct levels of LM, LPC, and LPI. The defatted meal (83.1%), concentrate (89.8 % %) and isolate (98.8%) had the protein digestibility. The tortillas fortified with 5 and 10% defatted meal, 2.5 and 5% of concentrate and 0.5, 1, and 2% of isolate of L. mutabilis. The doughs, which were not affected in their rheological properties by the addition of L. mutabilis flour, protein concentrate, and protein isolate were used for wheat tortillas elaboration. The resulting tortillas products of these mixtures were evaluated in their physicochemical and sensorial properties. The obtained results indicated that the diameter (11.4%), color and the texture of wheat tortillas improved, with the addition of lupinus derivatives. In similar way the protein concentration and nutritional value consequently increased in tortilla products. Additionally the sensorial evaluation did not show significative difference with the reference pattern.
Session 14F, Product Development: General
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