Textural, chemical and sensorial properties of maize tortillas fortified with nontoxic Jatropha curcas L. flour

Abstract

Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with protein-rich nonconventional sources. This study examines the physicochemical and rheological characteristics of dough and maize tortillas fortified with nontoxic Jatropha curcas flour. Fortified maize doughs were prepared with 0%, 5%, 10%, 15% and 20% J. curcas nontoxic flour, which contains 55% protein. Tortillas were made and their chemical profile and tortilla quality were quantified and subjected to sensorial analysis. Rheological characteristics of dough were slightly modified but the protein in the tortillas increased 10.8% with treatment T20. They did not change in color, were soft, and consumer acceptance was not affected. It is concluded that nontoxic J. curcas flour is an excellent option for increasing the protein value of tortillas.

Keywords

• Jatropha curcas L.
• protein
• tortillas
• doughs
• sensorial analysis