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<p>A large part of the world's population needs foods enriched with functional ingredients to improve nutritional quality. Corn tortillas, a staple food in Mexico, can be enriched with brewers' spent grain (BSG), a by-product of the brewing industry rich in protein, fiber, minerals, and phenolic compounds. In this study, a control corn tortilla without BSG and three corn tortillas fortified with 4%, 8% and 12% BSG were prepared and evaluated for their physical, nutritional, textural, microstructural, functional, antioxidant and sensory properties. The inclusion of BSG increased the protein, dietary fiber, calcium, resistant starch, and total phenol content, resulting in higher antioxidant activity. However, treatment with 12% BSG negatively affected the degree of inflation, rollability, brightness, texture, and consumer acceptability were negatively affected. In contrast, tortillas with 4% BSG showed optimal sensory acceptance while maintaining improvements in tensile strength and nutritional value. Microstructural analysis confirmed that BSG modified the size and arrangement of starch granules, which influenced starch digestibility. Finally, the sustainable revaluation of BSG could constitute interesting alternatives as nutritional and functional ingredients in the food industry.</p>

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Fortification of corn tortilla using a brewers’ spent grain-based functional ingredient

  • 期刊论文

  • 发表日期：

    2026年4月17日

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  • Azucena Olvera-Ortiz,
  • Edna Elena Suárez-Patlán,
  • Landy Hernández-Rodríguez,
  • Juan Carlos Cuevas-Bernardino,
  • Consuelo Lobato-Calleros,
  • Ofelia Sandoval-Castilla

摘要

A large part of the world's population needs foods enriched with functional ingredients to improve nutritional quality. Corn tortillas, a staple food in Mexico, can be enriched with brewers' spent grain (BSG), a by-product of the brewing industry rich in protein, fiber, minerals, and phenolic compounds. In this study, a control corn tortilla without BSG and three corn tortillas fortified with 4%, 8% and 12% BSG were prepared and evaluated for their physical, nutritional, textural, microstructural, functional, antioxidant and sensory properties. The inclusion of BSG increased the protein, dietary fiber, calcium, resistant starch, and total phenol content, resulting in higher antioxidant activity. However, treatment with 12% BSG negatively affected the degree of inflation, rollability, brightness, texture, and consumer acceptability were negatively affected. In contrast, tortillas with 4% BSG showed optimal sensory acceptance while maintaining improvements in tensile strength and nutritional value. Microstructural analysis confirmed that BSG modified the size and arrangement of starch granules, which influenced starch digestibility. Finally, the sustainable revaluation of BSG could constitute interesting alternatives as nutritional and functional ingredients in the food industry.