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<p>Corn is a staple food in underdeveloped, while xoconostle (cactus pear) seeds could be a novel ingredient for the fortification of products. Nixtamalized Creole blue and yellow corn flour was substituted with 0, 5, and 10% xoconostle-seed flour to process tortillas. The protein and lipid content of xoconostle-seed flour was 10.9 and 20.5%, compared to 6.5 and 7.7%, respectively, for both nixtamalized corn flours. The viscosity profile presents the highest levels of peak and final viscosity (4511 and 5739 cP) in the nixtamalized yellow corn flour, while xoconostle flour possesses minimal pasting properties (33 and 39 cP). In FT, similar curves were observed in the formulations that mainly contain nixtamalized corn flour, with xoconostle flour exhibiting different values ​​in the areas of proteins and lipids. Bioactive compounds and antioxidant capacity increased when adding xoconostle flour. In the analysis of the tortillas, the tensile strength decreases from 183.9 to 165.4&#xa0;kg/f in nixtamalized blue and yellow corn flour, respectively, with a 10% addition of xoconostle-seed flour. In conclusion, this study demonstrated that the inclusion of sour prickly pear seed flour enhances the nutritional properties of tortillas, offering a potential strategy for improving their functional and dietary value.</p>

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Physicochemical, nutritional, functional, and structural properties of Xoconostle cactus fruit-seed flour (Opuntia joconostle) added to Creole corn tortillas

  • 期刊论文

  • 发表日期：

    2025年12月12日

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  • Aretzi Montoya-Uvario,
  • Fernando Martínez-Bustos,
  • Miguel Ramos-Parra,
  • Héctor Silos-Espino,
  • Karla Yuritzi Amador-Rodriguez

摘要

Corn is a staple food in underdeveloped, while xoconostle (cactus pear) seeds could be a novel ingredient for the fortification of products. Nixtamalized Creole blue and yellow corn flour was substituted with 0, 5, and 10% xoconostle-seed flour to process tortillas. The protein and lipid content of xoconostle-seed flour was 10.9 and 20.5%, compared to 6.5 and 7.7%, respectively, for both nixtamalized corn flours. The viscosity profile presents the highest levels of peak and final viscosity (4511 and 5739 cP) in the nixtamalized yellow corn flour, while xoconostle flour possesses minimal pasting properties (33 and 39 cP). In FT, similar curves were observed in the formulations that mainly contain nixtamalized corn flour, with xoconostle flour exhibiting different values ​​in the areas of proteins and lipids. Bioactive compounds and antioxidant capacity increased when adding xoconostle flour. In the analysis of the tortillas, the tensile strength decreases from 183.9 to 165.4 kg/f in nixtamalized blue and yellow corn flour, respectively, with a 10% addition of xoconostle-seed flour. In conclusion, this study demonstrated that the inclusion of sour prickly pear seed flour enhances the nutritional properties of tortillas, offering a potential strategy for improving their functional and dietary value.