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Escalante-Figueroa F, Castellanos-Ruelas A, Castañeda-Pérez E, Chel-Guerrero L, Betancur-Ancona D. Development of Low Glycemic Index Pancakes Formulated with Canary Seed (Phalaris Canariensis) Flour. Plant Foods Hum Nutr 2024; 79:120-126. [PMID: 38198039 DOI: 10.1007/s11130-023-01138-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 12/24/2023] [Indexed: 01/11/2024]
Abstract
Consumers prefer food products that, in addition to nutritional properties, also have effects beneficial to health. Non-conventional food plants such as canary seed (Phalaris canariensis) constitute an alternative in the food industry due to nutritional properties, chemical, and bioactive potential. The aim of this research was to develop pancake formulations with the inclusion of canary seed flour to evaluate their proximate composition, overall score, taste and texture sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at four substitution levels (control 0, 10, 30, and 50%). The formulations exhibited attractive nutritional properties, mainly due to the levels of protein (~ 8.7%), minerals (~ 5.1%), and total dietary fiber (4.7-5.9%). The overall score and taste showed a statistical difference (p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with scores of 6.22 and 6.67 respect to 7-point hedonic scale, between the categories "I like it" and "I like it a lot". All formulations presented a low glycemic index (34-39%) that was significantly influenced (p < 0.05) as the level of substitution increased. The findings represent a new approach to the use of canary seed in the development of healthy food products.
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Affiliation(s)
- Fernanda Escalante-Figueroa
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatan, 97203, Mexico
| | - Arturo Castellanos-Ruelas
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatan, 97203, Mexico
| | - Eduardo Castañeda-Pérez
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatan, 97203, Mexico
| | - Luis Chel-Guerrero
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatan, 97203, Mexico
| | - David Betancur-Ancona
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, Mérida, Yucatan, 97203, Mexico.
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Castañeda-Pérez E, Jiménez-Morales K, Castellanos-Ruelas A, Chel-Guerrero L, Betancur-Ancona D. Antidiabetic Potential of Protein Hydrolysates and Peptide Fractions from Lima Bean (Phaseolus lunatus L): An In Vitro Study. Int J Pept Res Ther 2021. [DOI: 10.1007/s10989-021-10226-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Franco-Miranda H, Chel-Guerrero L, Gallegos-Tintoré S, Castellanos-Ruelas A, Betancur-Ancona D. Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.034] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Segura-Campos MR, López-Sánchez SM, Castellanos-Ruelas A, Betancur-Ancona D, Chel-Guerrero L. Physicochemical and Functional Characterization of <i>Mucuna pruries</i> Depigmented Starch for Potential Industrial Applications. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/ijoc.2015.51001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Chel-Guerrero L, Parra-Pérez J, Betancur-Ancona D, Castellanos-Ruelas A, Solorza-Feria J. Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour. J Food Sci Technol 2014; 52:4387-95. [PMID: 26139904 DOI: 10.1007/s13197-014-1504-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/07/2013] [Accepted: 07/30/2014] [Indexed: 11/26/2022]
Abstract
Masa or dough from nixtamalized maize with cassava (Cf) and malanga flour (Mf) addition at 20, 30 and 40 % (w/w) were prepared making seven treatments. The produced masas or doughs were subjected to chemical analysis, rheological and mechanical tests. Tortillas were manufactured from these doughs and mechanical tests were undertaken. Doughs from tubers had less protein and lipid content but higher nitrogen free extract than the control. All doughs presented weak viscoelastic gel-like behavior, with those of Mf behaving mainly as viscous systems. Doughs with Cf showed lower decrease in both the elastic (G') and viscous (G") moduli than those with Mf. The adhesiveness and cohesiveness of doughs with Mf showed a higher reduction of maximum force than those with Cf. Tortillas with Cf were more elastic with higher tensile strength than those with Mf. Using Cf as partial substitution of maize might lower production costs, but Mf is not particularly suitable as maize substitute in tortilla production. Tortillas with 40 % (w/w) cassava flour, presented the highest preference on a sensory test.
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Affiliation(s)
- Luis Chel-Guerrero
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán Mexico
| | - Joaquin Parra-Pérez
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán Mexico
| | - David Betancur-Ancona
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán Mexico
| | - Arturo Castellanos-Ruelas
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán Mexico
| | - Javier Solorza-Feria
- Instituto Politécnico Nacional, CEPROBI, Carretera Yautepec-Jojutla Km. 6, Calle Ceprobi 8, Col. San Isidro, Apartado Postal 24, 62731 Yautepec, Morelos Mexico
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Segura-Campos MR, Peralta-González F, Castellanos-Ruelas A, Chel-Guerrero LA, Betancur-Ancona DA. Effect of Jatropha curcas peptide fractions on the angiotensin I-converting enzyme inhibitory activity. Biomed Res Int 2013; 2013:541947. [PMID: 24224169 PMCID: PMC3810520 DOI: 10.1155/2013/541947] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/14/2013] [Revised: 06/28/2013] [Accepted: 09/03/2013] [Indexed: 11/21/2022]
Abstract
Hypertension is one of the most common worldwide diseases in humans. Angiotensin I-converting enzyme (ACE) plays an important role in regulating blood pressure and hypertension. An evaluation was done on the effect of Alcalase hydrolysis of defatted Jatropha curcas kernel meal on ACE inhibitory activity in the resulting hydrolysate and its purified fractions. Alcalase exhibited broad specificity and produced a protein hydrolysate with a 21.35% degree of hydrolysis and 34.87% ACE inhibition. Ultrafiltration of the hydrolysate produced peptide fractions with increased biological activity (24.46-61.41%). Hydrophobic residues contributed substantially to the peptides' inhibitory potency. The 5-10 and <1 kDa fractions were selected for further fractionation by gel filtration chromatography. ACE inhibitory activity (%) ranged from 22.66 to 45.96% with the 5-10 kDa ultrafiltered fraction and from 36.91 to 55.83% with the <1 kDa ultrafiltered fraction. The highest ACE inhibitory activity was observed in F2 (IC₅₀ = 6.7 μg/mL) from the 5-10 kDa fraction and F1 (IC₅₀ = 4.78 μg/mL) from the <1 kDa fraction. ACE inhibitory fractions from Jatropha kernel have potential applications in alternative hypertension therapies, adding a new application for the Jatropha plant protein fraction and improving the financial viability and sustainability of a Jatropha-based biodiesel industry.
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Affiliation(s)
- Maira R. Segura-Campos
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico
| | - Fanny Peralta-González
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico
| | - Arturo Castellanos-Ruelas
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico
| | - Luis A. Chel-Guerrero
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico
| | - David A. Betancur-Ancona
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Nte. Km. 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, YUC, Mexico
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Chel-Guerrero L, Gallegos-Tintoré S, Martínez-Ayala A, Castellanos-Ruelas A, Betancur-Ancona D. Functional Properties of Proteins from Lima Bean (Phaseolus lunatus L.) Seeds. FOOD SCI TECHNOL INT 2011; 17:119-26. [DOI: 10.1177/1082013210381433] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Functional properties were identified for the total globulin (TG), 7S and 11S fractions of Lima bean ( Phaseolus lunatus L.) seeds. The 11S component accounted for 58.3% of TGs and the 7S for 41.7%. Solubility was higher in the 7S fraction, especially at alkaline pHs. Water-holding capacity was similar (3 g water/g sample) in both globulin fractions. Oil-holding capacity was higher in the 11S fraction, which also exhibited better foaming capacity and foam stability than the 7S and TG fractions at alkaline pHs. The TG and 7S fractions exhibited low emulsifying capacity and emulsion stability at different pHs (5, 7 and 9), but the 11S fraction had relatively higher values. In suspension at low concentrations, all fractions exhibited shear-thinning (pseudoplastic) behavior. The studied Lima bean globulin fractions exhibit functional properties which make them potentially apt for use in some industrial food systems.
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Affiliation(s)
- L. Chel-Guerrero
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Kilómetro 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, México
| | - S. Gallegos-Tintoré
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste. Calle 30 151 x 7 y 7A, Col. García Ginerés, Interior CANACINTRA, 97070 Mérida, Yucatán, México
| | - A. Martínez-Ayala
- Centro de Investigación en Biotecnología Aplicada, Unidad Tlaxcala - Instituto Politécnico Nacional, Tlaxcala, México
| | - A. Castellanos-Ruelas
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Kilómetro 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, México
| | - D. Betancur-Ancona
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte Kilómetro 33.5, Tablaje Catastral 13615, Col. Chuburná de Hidalgo Inn, 97203 Mérida, Yucatán, México,
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Betancur-Ancona D, Pacheco-Aguirre J, Castellanos-Ruelas A, Chel-Guerrero L. Microencapsulation of papain using carboxymethylated flamboyant (Delonix regia) seed gum. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2010.11.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Betancur-Ancona D, Martínez-Rosado R, Corona-Cruz A, Castellanos-Ruelas A, Jaramillo-Flores ME, Chel-Guerrero L. Functional properties of hydrolysates fromPhaseolus lunatusseeds. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01690.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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de la Torre-Gutierrez L, Torruco-Uco JG, Castellanos-Ruelas A, Chel-Guerrero LA, Betancur-Ancona D. Isolation and Structure Investigations of Square Banana (Musa balbisiana) Starch. STARCH-STARKE 2007. [DOI: 10.1002/star.200700607] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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