Maize Tortillas Fortified with Ayocote and Quintonil Flours: Nutritional and Functional Properties

Abstract

In recent years, there has been a growing interest in developing sustainable food products that consider not only economic but also environmental and social impacts. Therefore, this study aimed to prepare fortified tortillas with ayocote (Phaseolus coccineus) and quintonil (Amaranthus hybridus) flours, analyzing the nutritional, functional, physical (color, rollability) and textural properties. Different concentration levels (3, 6, and 9%) and flour mixtures (1:1, 2:1, and 1:2) of quintonil/ayocote were evaluated. The most remarkable chemical composition changes were observed for a 9% substitution, where the contents of protein, ash, and fiber were 1.29, 1.79, and 2.73 times greater than those of the control sample, respectively. In the fortified tortillas, both total phenolic content and