Abstract
Large interest has recently risen in the development of “functional” foods, products that may provide a health benefit beyond the traditional nutrients. Foods rich in antioxidants and, simultaneously, characterized by a low glycemic index (GI), can reduce, through a double mechanism, the risk of increased postprandial oxidative stress, which is one of the constituent of the onset of several chronic diseases. Nutritionally enhanced tortillas were therefore developed by incorporating ingredients with well-documented nutritional functionality (carrots, soy, and wholemeal kamut) in a standard wheat tortillas formulation, in an attempt to create low GI and antioxidant-rich products while preserving sensory acceptability and physico-chemical properties. Five tortilla prototypes were developed and characterized for sensory acceptability, textural attributes, color, total antioxidant capacity, and in vivo GI. The simultaneous combination of carrot juice, soy, and wholemeal kamut resulted in a very interesting product that was not only the most acceptable by the consumers (although slightly harder than the standard control) but also showed the lowest GI and was relatively high in total antioxidant capacity.
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Acknowledgments
The authors would like to thank Greta Bonacini and Elena Curti for performing part of the experiments. This research was partially funded by the Italian Ministry for University and Research, Program “Rientro dei Cervelli,” D.M. no. 96, 23.04.2001, and by the Marie Curie IRG, Functional foods for space contract no. MIRG-CT-2004-006676.
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Scazzina, F., Del Rio, D., Serventi, L. et al. Development of Nutritionally Enhanced Tortillas. Food Biophysics 3, 235–240 (2008). https://doi.org/10.1007/s11483-008-9072-9
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DOI: https://doi.org/10.1007/s11483-008-9072-9