Technological characterization and antioxidant activity of nixtamalized maize tortillas enriched with alternative flours

This study evaluated the effect of incorporating coffee pulp, yellow pea, pea/cricket blend, and spirulina flours into nixtamalized corn tortillas in order to improve their nutritional and functional profile. Proximate composition, cooking losses, physicochemical and mechanical properties, and antioxidant capacity were determined. The results showed significant changes in protein and ash content, as well as variations in cooking losses. The pH decreased in all formulations, and tortillas made with coffee pulp flour exhibited greater rigidity. In addition, changes in color were observed, associated with the natural pigments of the flours. Formulations containing coffee pulp, spirulina, and pea/cricket flour showed higher antioxidant capacity. Overall, the results demonstrate the feasibility of developing enriched tortillas with improved nutritional value and antioxidant capacity.