Vol. 25, No. 1 (2026), Alim26724 https://doi.org/10.24275/rmiq/Alim26724

Impact of supplementing blue and white corn tortillas with huauzontle flour on the nutritional, rheological, structural properties and in vitro digestibility

 

Authors

D.I. López-Monterrubio, E.J. Vernon-Carter, C. Lobato-Calleros, J. Álvarez-Ramírez

Abstract

The objective of this work was to evaluate the effect on the nutritional, antioxidant, rheological, and structural properties of blue and white corn tortillas added with huauzontle flour. Supplementation of corn tortillas with huauzontle flour (HF) significantly improved their nutritional and functional properties. Blue corn tortillas (TA) had a higher initial protein content (10.10 g/100 g) than white corn tortillas (TM, 7.00 g/100 g). Supplementation with HF increased the protein content in both. Fat content was higher in TM (4.50 g/100 g) than in TA (3.58 g/100 g) and also increased with HF. Moisture content was higher in white corn tortillas (42.60 ± 0.36%) and increased with the addition of HF (45.73 ± 0.66% moisture in TM15), attributed to differences in nixtamalization. Fortification with HF significantly improved functional properties: it increased antioxidant capacity, polyphenol content, and resistant starch (TA15: 45.91 ± 2.0% RS), thus reducing starch digestibility. Blue corn tortillas exhibited superior viscoelastic properties (higher G' values). Texturally, hardness decreased in the HF-fortified blue tortillas but increased in the white corn tortillas. HF also shifted the color toward green tones (a* from 0.08 ± 0.15 to -6.51 ± 0.25 and b* from 3.52 ± 0.26 to 21.98 ± 1.24). Fourier transform infrared spectroscopy analysis revealed that HF reduced the ordered structure of the starch, promoted stronger starch-water interactions, and increased β-sheet structures in the amide I region. This indicates the formation of a three-dimensional interpolymer network, which explains the improved rheological properties. In conclusion, huauzontle flour effectively improves the nutritional profile, functional benefits, and dough quality of corn tortillas, offering a viable strategy to increase the nutritional value of this staple food.

Keywords

Tortillas, huauzontle, Zea mays, digestibility, rheological properties.

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