López-Alarcón M, Montalvo-Velarde I, Bernal-Gracida L, Barbosa-Cortés ML

Language: Spanish
References: 23
Page: 327-334
PDF size: 415.59 Kb.

ABSTRACT

Introduction: Most part of the rural population in Mexico obtains almost half its energy from corn tortilla, and its sources of protein are mainly of vegetal origin. Objective: To obtain a concentrate of sardine protein (SP) to supplement corn flour, and to identify which concentration provides corn tortillas with a better biological value, without modifying its physical and sensorial characteristics. Method: Obtainment of the SP concentrate, preparation of tortillas with corn flour and different SP concentrations, assessment of tortillas physical and sensorial characteristics by untrained panelists, assessment of biological quality in a murine model (growth and protein efficiency ratio [PER]). Parametric statistics was used. Results: A protein concentrate of 70.48 g/100 g was obtained. Smoothness, blistering, foldability and quality of the tortillas prepared with mixtures containing 0.63-3.75% of SP were comparable to those of tortillas prepared with non-supplemented flour. The growth of rats fed supplemented tortillas was superior; the difference was significant with ≥ 3.75% concentrations (p ‹ 0.05). The PER of tortillas with 3.75% of SP was 2.41, which was comparable to that of the reference protein (casein). Conclusion: SP-supplemented corn flour at a 96.25:3.75% ratio improves the biological value of tortillas without modifying their physical and sensorial characteristics.

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