Effect of the addition of fresh cactus (nopal) on the production of enriched maize flour and tortillas

Food chemistry advances Pub Date : 2025-08-13 DOI:10.1016/j.focha.2025.101087

Carlos M. Enríquez-Castro , Brenda Contreras-Jiménez , Mario E. Rodríguez-García

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Abstract

This study aimed to evaluate the effect of adding fresh nopal on the properties of corn dough during the preparation of tortillas. Key properties analyzed included water retention capacity, texture, elasticity, and viscosity. All corn dough enriched with nopal at 2, 4, 6, and 8% fresh nopal produced tortillas. Proximal composition, insoluble, soluble, and total dietary fiber were analyzed following the recommended methods in the bibliography. Solid-state rheometry and viscoelastic properties (elastic and viscous moduli) were used to establish apparent viscosity profiles. Dough hardness was evaluated using a Swick/Roell Z005 universal testing machine. Fresh nopal contained 12.5% crude protein, 2.5% ash, and 48–51% moisture. Nopal-enriched corn flour maintained dough workability at the maximum fresh nopal content of 8%. Dough viscosity ranged from 2500 to 3200 mPa-s, indicating suitability for tortilla production. Additionally, the corn dough exhibited predominantly elastic behavior, supporting its potential for high-quality tortilla manufacturing.

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鲜仙人掌对浓缩玉米粉和玉米饼生产的影响

本研究旨在探讨在玉米粉圆饼制作过程中，添加新鲜麦芽对玉米粉圆面团性能的影响。分析的主要性能包括保水能力、质地、弹性和粘度。所有的玉米面团都添加了2、4、6和8%的新鲜诺帕尔，制成了玉米饼。根据参考文献中推荐的方法分析了近端膳食纤维组成、不溶性膳食纤维、可溶性膳食纤维和总膳食纤维。采用固体流变学和粘弹性特性（弹性模量和粘性模量）建立表观粘度曲线。采用Swick/Roell Z005万能试验机对面团硬度进行测定。新鲜野杏的粗蛋白质含量为12.5%，灰分含量为2.5%，水分含量为48 ~ 51%。添加了nopal的玉米粉在最大新鲜nopal含量为8%时保持了面团的和易性。面团粘度为2500 ~ 3200mpa -s，适合制作玉米饼。此外，玉米面团表现出主要的弹性行为，支持其高品质玉米饼制造的潜力。

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