Palabras clave
Soya
proteínas
fenólicos
actividad
Cómo citar
Resumen
El estudio evaluó el impacto nutricional y antioxidante de tortillas de maíz azul fortificadas con 30% de harina de soya texturizada (proporción 70:30). Las determinaciones de composición química, antocianinas, fenólicos y actividad antioxidante total (ORAC y ABTS) se realizaron por triplicado. La fortificación favoreció incrementos significativos del 79% en proteína (11.37 a 20.36%), del 13.8% en cenizas (1.52 a 1.73%), del 32% en fenólicos totales (173.99 a 229.37 mg EAG/100 g) y del 20% en el potencial antioxidante determinado por ORAC (8,376.43 a 10,083.05 µmol ET/100 g) y ABTS (5,746.73 a 6,861.43 µmol ET/100 g), sin afectar la estabilidad de las antocianinas. La fracción fenólica insoluble superó el 84% del total, sugiriendo un potencial efecto prebiótico y antioxidante a nivel del colon. Estos hallazgos confirman que la soya texturizada es una estrategia tecnológica factible para fortificar tortillas tradicionales, ofreciendo una alternativa efectiva para mitigar deficiencias nutricionales y trastornos cardiovasculares.
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Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
Derechos de autor 2026 Dra. Liliana León López, Barbara R. Martínez Valenzuela, Dr. Luis Martín Sánchez Magaña, Dra. Saraid Mora Rochin, Dr. Jesús Aguayo Rojas, Dr. Cuauhtémoc Reyes Moreno, Dra. Claudia del R. León Sicairos (Autor/a)