Physicochemical study of nixtamalized corn masa and tortillas fortified with “chapulin” (grasshopper, Sphenarium purpurascens) flour
Brenda Contreras Jiménez, Miguel E. Oseguera‐Toledo, Lina Garcia Mier, Ricardo Martínez Bravo, Carlos Alberto González Gutiérrez, Fabiola Curiel Ayala, Mario E. Rodríguez‐García
Abstract
The objective of this work was to study the physicochemical properties of nixtamalized corn flour (NCF) enriched with grasshopper Sphenarium purpuracens, “chapulin” flour (ChF) at 2, 6, and 10% w/w. Bromatological, vibrational, mineral, structural, thermal, viscosity, textural, and acceptability analyses were done. It was found that the ChF is rich in alkali-soluble proteins and the inductively coupled plasma mass spectrometry (ICP) analysis showed the presence of important minerals to human health like K (4285 mg/kg), P (4137 mg/kg), and S (3281 mg/kg). Viscosity profiles of the mixes of ChF-NCF showed a decrease of viscosity, depending on the concentration of ChF. The hardness in the corn masa added with ChF was less compared with the one made with NCF. Tortilla texture was affected by the addition of ChF. However, the acceptability study revealed that that consumers accept tortillas enriched with 2 and 6% of ChF.