Elaboración de tortillas de maíz Guagal (Zea mays) nixtamalizado con la incorporación de frijol Panamito (Phaseolus vulgaris) y haba Major (Vicia faba)

Abstract

This work describes the development of nixtamalized tortillas of maíz guagal (Zea mays) with the incorporation of frijol (Phaseolus vulgaris) y haba major (Vicia faba). Tortillas are developed since the production of flour until the production of nixtamalized tortillas. Ash for nixtamalization process was obtained from the combustion of firewood and charcoal, resulting in a non-combustible inorganic substance, similar to a mineral salt. The elaboration of the nixtamalized tortilla of maiz with the incorporation of Frijol and Haba was carried out according to the procedure detailed in the Nixtamalization process, inaddition, the recommendations of NTE INEN-ISO 6540 2013 and NOM187SSA1 / SCFI2002 were applied. The technological characteristics of the Haba and Frijol flour were determined. The results allowed to establish the adequate concentration of the Maíz, Haba, and Frijol flour. The work allowed to establish the best formulation through the physicochemical, rheological, sensorial properties, and the estimated useful life of the finished product.