Introduction:

Anthocyanins of maize in microcapsules (MC) can be added in maize dough to modify color and antioxidants in tortillas and derivatives.

Objective:

To evaluate the addition of anthocyanins of maize in MC or extract (EL) to blue-purple maize dough on color, texture, total soluble phenols (TSP), total anthocyanins content (TAC) and antioxidant capacity (AC) of maize tortillas.

Methodology:

Different concentrations (0.5, 0.75 and 1.0 %) of MC or EL anthocyanins were added to blue-purple maize dough (Bolita). Blue tortilla made with Chalqueño maize (traditional) was used as reference for color and AC.

Results:

The tortilla with 0.75 and 1.0 % MC had red-purple hue, and with EL the tortilla showed red-orange hues. When cooking the tortilla, it lost 39 to 49.1 % of anthocyanins, regardless of how anthocyanins were added to the dough (MC or EL). The hardness of the tortilla increased with addition of anthocyanins in EL, but not in MC. The addition of anthocyanins increased TAC and TSP. AC of the tortilla in the pigment treatments was higher (P ≤ 0.05) compared to the control and reference.

Study limitations:

Results may change depending on the blue-purple maize grain used.

Originality:

There are no reports of similar studies.

Conclusions:

The addition of low amounts of anthocyanins (< 2 mg) to the blue-purple maize dough produces tortillas similar in color to traditional blue maize tortillas, and with higher AC.

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