Effect of Brown Seaweed () Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas.

The objective of this study was to analyze the effect of incorporating into yellow, blue, and red maize and . The nutritional composition and mineral content of was determined, and the color, texture, total phenolic compounds (TPC), and antioxidant capacity of and were measured. The addition of seaweed led to a significant decrease in moisture and a significant increase in ash, protein, and fiber, while no differences were observed in the lipid and carbohydrate content. There was a significant increase in all analyzed minerals (Na, Ca, P, K, and Mg). weighed 24.54 ± 1.02 g, had a diameter of 11.00 ± 0.79 cm, and a thickness of 0.32 ± 0.09 cm. All color parameters were significantly affected by seaweed concentration. The hardness of the was 2.18-22.32 N, and the values of the perforation test of the were 1.40-4.55 N. The TPC of the and was measured in water and methanol:water extracts. Results were higher in the water extracts (1141.59-23,323.48 mg GAE/100 g and 838.06-2142.34 mg GAE/100 g ). Antioxidant capacity (ORAC) was higher for methanol:water extracts (14,051.96-44,928.75 µmol TE/100 g and 14,631.47-47,327.69 µmol TE/100 g ).