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The high consumption of maize tortillas in Mexico has prompted the widespread use of instant maize flours in the food industry, lowering the fibre and calcium contents in tortillas compared to the traditional nixtamal process. The inclusion of food sources such as cladodes could improve the nutritional value of maize tortillas. The aim of this study was to assess the physicochemical (rheology, puffing, rollability, and colour) and nutritional (chemical composition and in vitro intestinal bioaccessibility of calcium) parameters of maize tortillas made from commercial flour, substituted with 3% and 6% cladode flour. Partial substitution of maize flour with dried cladodes proved to be a good alternative to conventional tortillas both from a sensorial and a physical point of view. An improved rheological behaviour was observed in the dough, in addition to good puffing and rollability characteristics and an attractive colour of maize tortillas. The substitution of 6% maize flour with dried cladodes increased soluble fibre and calcium contents, and improved calcium intestinal absorption (bioaccessibility 48%), giving a value closer to that of traditional nixtamal maize tortillas. The introduction of cladode-supplemented instant maize flours on the market could help improve the fibre and calcium intake –and thus the health status– of the Mexican population. [ABSTRACT FROM AUTHOR]

Abstract: The young stems of Opuntia spp., known as cladodes are widely consumed in Mexico, and appreciated for their high content of fiber and beneficial effects in the metabolism of glucose. Since, boiling process is often applied to these vegetables, the objective of this study was to evaluate the influence of this process on the chemical composition, antioxidant capacity and physicochemical properties of two cladode cultivars. The components most affected were the soluble compounds (sugars, minerals, vitamin C and phenolics), while proteins, lipids and fiber showed a high retention. The losses of phytochemicals were related to the decrease of the antioxidant capacity. Cladodes presented good hydration properties inducing a non-Newtonian, pseudoplastic and thixotropic behavior in suspension. Heat treatment reduced the viscosity and gel consistency and these changes affected the physiological properties related to capacity of cladodes to hold glucose and control the glycemic response. The intake of these compounds and the estimation of some properties may be overestimated when data of raw sources are used. Further research to determine boiling conditions to minimize the changes on composition of these vegetables is necessary. [Copyright &y& Elsevier]