Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas

Alex A Anton; Kelly A Ross; Odean M Lukow; R Gary Fulcher; Susan D Arntfield

doi:10.1016/j.foodchem.2007.12.005

Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas

Food Chem. 2008 Jul 1;109(1):33-41. doi: 10.1016/j.foodchem.2007.12.005. Epub 2007 Dec 14.

Authors

Alex A Anton¹, Kelly A Ross², Odean M Lukow³, R Gary Fulcher², Susan D Arntfield²

Affiliations

¹ Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2. Electronic address: umanton@cc.umanitoba.ca.
² Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2.
³ Cereal Research Centre, Agriculture and Agri-Food Canada, Winnipeg, MB, Canada R3T 2M9.

PMID: 26054262
DOI: 10.1016/j.foodchem.2007.12.005

Abstract

Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into tortillas. Dough rheology, firmness, cohesiveness, rollability, and some physical properties of tortillas were negatively affected as BF concentration increased regardless of bean cultivar. Nutritionally, all bean tortillas had significantly higher levels of crude protein, total phenols, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS(+)) in vitro antioxidant activity (AA) and antinutritional compounds such as phytic acid (PA) and trypsin inhibitors (TI) than the wheat control. Tortillas to which 35% of small red, pinto and black BF was added had the highest levels of phenols, which were significantly correlated with both DPPH (r=0.99) and ABTS(+) (r=0.99) AA. Compared to raw flours, PA and TI were reduced from 37.37% to 43.78% and from 50% to 66%, respectively, in the tortillas. Overall analysis indicated that tortillas with acceptable texture and improved nutritional profile were produced at 25% substitution.

Keywords: Antioxidant activity; Beans; Phytic acid; Texture; Tortillas; Trypsin inhibitors.