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Pakistan Journal of Nutrition
  Year: 2019 | Volume: 18 | Issue: 3 | Page No.: 201-210
DOI: 10.3923/pjn.2019.201.210
Evaluation of Functional Properties and Physicochemical Characteristics of Flours Composed by Corn Grits and Oxalis tuberosa Flour, for Future Applications in the Elaboration of Nutritious Foods
L. González-Victoriano, N. Güemes-Vera, J.J. Chanona-Pérez, S. Soto-Simental, A. Bernardino-Nicanor, L. González-Cruz  and J.P. Hernández-Uribe

Abstract:
Background and Objective: Oxalis tuberosa is a nourishing tuber characterized by having vitamins, minerals and natural antioxidants. The objective of this study was to evaluate the effect of the level of substitution of corn grits by Oxalis tuberosa flour, on the functional, nutritional and physicochemical characteristics. Methodology: Through optical microscopy was analyzed the particle size and morphology of the flours; also, the analysis of color and content of total phenols was carried out, the antioxidant activity were determined by the DPPH technique. Finally, the rheology of doughs was studied through a texture profile analysis. Results: Regarding the particle size, three different fractions were found for corn grits (2-10, 10-20 and 20-40 μm) and two in Oxalis tuberosa flour (5-30 and 30-42 μm); the color analysis showed a decrease in luminosity, while an increase in the content of total phenols was observed. In antioxidant activity, Oxalis tuberosa flour showed higher percentage of inhibition (50.62%) using 15 g of sample and for T5 it was 51.14% (0.30 g of sample). Likewise, the hardness, adhesiveness, cohesivity and springiness increased as a function of Oxalis tuberosa flour concentration. According to a proximal chemical analysis it was observed that, Oxalis tuberosa flour contains high percentage of fiber and lower lipid content (5.30 and 0.99 g/100 g respectively). Conclusion: These results indicate that, when corn grits were replaced by Oxalis tuberosa flour, flours with high antioxidant activity were obtained, which could be used for the development of products that, in addition to nourish, provide functional properties.
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How to cite this article:

L. González-Victoriano, N. Güemes-Vera, J.J. Chanona-Pérez, S. Soto-Simental, A. Bernardino-Nicanor, L. González-Cruz  and J.P. Hernández-Uribe, 2019. Evaluation of Functional Properties and Physicochemical Characteristics of Flours Composed by Corn Grits and Oxalis tuberosa Flour, for Future Applications in the Elaboration of Nutritious Foods. Pakistan Journal of Nutrition, 18: 201-210.

DOI: 10.3923/pjn.2019.201.210

URL: https://scialert.net/abstract/?doi=pjn.2019.201.210

 
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