Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
March 2020 Vol. 9(3): pp. 027-039
Copyright © 2020 Global Advanced Research Journals

 

Full Length Research Paper

Functional Properties of a High Fiber and Protein Snack Made with Blue Corn and Legumes added with Natural Antioxidants

1Y. Ramos-Barrera, 2Y. Rivera-Espinoza, 1F. García-Ochoa, 2M.P. Salgado-Cruz, 2aO.A. Ramos-Monroy,1P. Rosales-Martínez, 1M.T. Hernández-Botello, 1M.S. López-Cortez*

1Departamento de Biofísica, Escuela Nacional de Ciencias Biológicas-Instituto Politécnico Nacional. Prol. Carpio y Plan de Ayala, s/n. Col. Santo Tomás, Apartado Postal 42-186 México, D.F. C.P. 11340, México.

2Departamento de Ingeniería Bioquímica.

*Corresponding Author's Email: mdlopez@ipn.mx

Accepted 10 March, 2020

 

Abstract

The consumption of snacks has modified the conventions around how people eat. The "snackification" (increasing consumption of snacks in replacement of meals) of our eating habits is driving the growth of the snack sector. The new demands for consumption and growth in the sector have generated the need to develop snacks with functional components to obtain healthier products. The use of legume flours is becoming a global trend in all sectors and today thelegumes take over the snack category. Considering the high protein content of some legumes such as beans, chickpeas and peas, and the high antioxidant content in tomato processing residues, in the present study, a baked "chips" snack was developed, using blue corn, beans, chickpeas, peas and tomato skin powder and seeds, to obtain a high concentration of protein, fiber and antioxidants. Snacks were developed using grains both independently and in mixtures, with the highest protein concentration attributed to pea mass (20.7%). The snacks prepared with the mix presented an increased protein and fiber content compared to those prepared with blue corn. The addition of tomato powder increased the antioxidant capacity from 0.102 ± 0.003 to 474.46 ± 0.133 mmol TE/100 g and improved the sensory characteristics. The snack with the highest concentration of antioxidants was made with a proportional mixture of corn, beans, chickpeas and peas with added tomato powder.

Keywords: Healthy snak, legums, blue corn. 

 

 

 

 

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