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Luis A. Bello-pérez - One of the best experts on this subject based on the ideXlab platform.
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Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility
Cyta-journal of Food, 2013Co-Authors: A. Aparicio-saguilan, Edith Agama-acevedo, Perla Osorio-díaz, José Juan Islas-hernández, Luis A. Bello-pérezAbstract:Tortilla is the main staple food in Mexico. The principal fractions of Tortillas are carbohydrates, where starch is the major constituent. Tortillas containing corn dough (600 g/kg) plus unripe banana flour (400 g/kg) (Musa paradisiaca L.) (UBF), and corn dough (500 g/kg) plus cassava flour (500 g/kg) (Mahinot esculenta Crantz) (CF) were analyzed for chemical composition and in vitro starch digestibility, and the glycemic index was also predicted. Protein and dietary fiber content decreased in Tortillas added with UBF and CF. Fresh tortilla with UBF had the highest resistant starch (RS) content and with CF the lowest one. An increase in RS content with the storage time was determined in control tortilla and with CF, but tortilla with UBF did not. The predicted glycemic index decreased in stored Tortillas. The change in digestible carbohydrates in tortilla with the addition of non-traditional ingredients can be an alternative for people with special nutrition requirements.
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Effect of endosperm type on texture and in vitro starch digestibility of maize Tortillas
LWT - Food Science and Technology, 2011Co-Authors: Perla Osorio-díaz, Edith Agama-acevedo, Luis A. Bello-pérez, José Juan Islas-hernández, Noel Orlando Gómez-montiel, Octavio Paredes-lópezAbstract:Tortilla is the main staple of Mexico and it is made using diverse maize varieties, which have different endosperm types. Three maize varieties with vitreous, intermediate and floury endosperms were used. Texture and starch digestibility were evaluated in freshly prepared and stored Tortillas for 24, 48 and 72 h. Tortilla made with maize of vitreous endosperm had the highest force to rupture and the lowest distance of elongation, indicating more rigid texture. Stored Tortillas had lower available starch content and higher effect was shown by tortilla of vitreous endosperm, pattern that agrees with the higher increase in the resistant starch content with the storage time. Fresh tortilla of floury endosperm showed the highest hydrolysis rate during the first 15 min followed by Tortillas of intermediate and vitreous endosperms. Starch hydrolysis values decreased when storage time increased, in agreement with the resistant starch content in the stored Tortillas. At the longest storage time (72 h) tortilla of floury endosperm presented higher hydrolysis rate, followed by tortilla of intermediate and vitreous endosperms. The endosperm type plays an important role in the textural and starch digestibility of fresh and stored Tortillas.
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Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla.
Journal of the Science of Food and Agriculture, 2008Co-Authors: Rodolfo Rendón-villalobos, Edith Agama-acevedo, Perla Osorio-díaz, Juscelino Tovar, Luis A. Bello-pérezAbstract:BACKGROUND: The effect of addition of flaxseed flour (10:90, 15:85 and 20:80, w/w) on the chemical composition and starch digestibility of corn tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, freeze-dried, ground and analyzed for fat, protein, ash, total starch (TS), available starch (AS) and resistant starch (RS) contents as well as for starch hydrolysis rate and predicted glycemic index (pGI). Tortillas made from commercial nixtamalized corn flour were used as control sample. RESULTS: Flaxseed flour addition increased the fat and protein content of tortilla, whereas TS and AS decreased. TS was 15.25% lower in the 20% flaxseed-containing tortilla as compared to the control sample. The AS content was 12.65% lower in the composite tortilla. RS content in the samples ranged between 1.92% for the control sample and 5.08% for the tortilla containing 20% flaxseed. The reduced enzymatic starch hydrolysis rate and pGI recorded for the flaxseed-added tortilla, indicated slow digestion features. CONCLUSIONS: Flaxseed-added tortilla might be used to increase the consumption of α-linolenic acid in the daily diet and modulate starch digestibility of corn tortilla. This kind of product may be used by people with special diet reqirements. (Less)
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Chemical composition and in vitro starch digestibility of pigmented corn tortilla
Journal of the Science of Food and Agriculture, 2007Co-Authors: Juan P. Hernández-uribe, Edith Agama-acevedo, Juscelino Tovar, José Juan Islas-hernández, Luis A. Bello-pérezAbstract:BACKGROUND: Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and in vitro starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and predicted glycemic index (pGI). The impact of cold storage (4°C) on digestibility was also investigated. RESULTS: Despite its higher protein and lipid contents, pigmented tortilla exhibited lower AS content than the white product. AS in both types of tortilla decreased during the first 2 days of storage, and remained stable thereafter. Blue tortilla had lower RS content (21 g kg-1 dry matter basis) than the white tortilla (30 g kg-1 dry matter basis). RS values were slightly higher in 2 day-stored Tortillas than in their fresh counterparts. Although the RRS content in recently made white Tortillas was greater than in the colored preparation, stored blue Tortillas exhibited double RRS values compared with freshly baked samples. α-Amylolysis of blue tortilla was slower than in the white sample. Consequently, blue tortilla exhibited a lower pGI value. pGI for the white tortilla decreased upon cold storage, a change that was not be observed for the colored preparation. CONCLUSION: Starch digestibility characteristics of blue tortilla make it suitable for people with special nutritional or metabolic requirements.
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Textural Studies of Stored Corn Tortillas with Added Xanthan Gum
Cereal Chemistry Journal, 2007Co-Authors: José A. Román-brito, Edith Agama-acevedo, Guadalupe Méndez-montealvo, Luis A. Bello-pérezAbstract:ABSTRACT Nixtamalized corn flour for tortilla preparation had added xanthan gum at different concentrations. Rollability, puncture, and extensibility tests using a texture analyzer machine measured the effect of xanthan gum on the staling of corn Tortillas. Rollability, puncture, and extensibility tests were simple, fast, and repeatable. The rollability parameters showed that the addition of gum produced more flexible Tortillas with decreased staling. The addition of hydrocolloid decreased the force required to penetrate the tortilla, but this parameter was slightly increased when storage time increased. The parameters determined in the extensibility test showed textural differences because the fresh Tortillas had a higher distance of extensibility and this parameter decreased when storage time increased. Untreated stored Tortillas presented a higher modulus of deformation, work, and rupture force values. However, the addition of xanthan gum decreased these values. The addition of hydrocolloid to tortilla...
Ralph D. Waniska - One of the best experts on this subject based on the ideXlab platform.
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Processing of Flour Tortillas
Tortillas, 2015Co-Authors: Ralph D. WaniskaAbstract:All wheat tortilla recipes contain refined or whole-wheat flour, water, fat, and salt as major ingredients and sodium bicarbonate or baking powder, acidulants, preservatives, emulsifiers, gums, and reducing and flavoring compounds as additional ingredients to improve appearance, flavor, texture, and microbial shelf life. Wheat flour Tortillas are manufactured after four sequential major operations: dough mixing, tortilla forming, baking, and cooling. Dough mixing is critical in generating an optimally mixed dough suitable for cutting, proofing, and forming into a tortilla disk. Water absorption, dough mixing time, and water temperature are key factors to control during this critical operation. Tortillas discs are manufactured by three major methods: hot-press, die-cut, or hand-stretch. Undoubtedly, the most popular and widely used method is the hot-press. Each technology requires different flour specifications, dough preparation, and baking conditions, resulting in distinct tortilla characteristics. The resulting raw tortilla disks are usually baked into Tortillas in a continuous three-tier oven. During this operation, which last less than 1 min, the gluten denatures, the starch gelatinizes, the contaminating microbes perish, and the tortilla puffs, developing color and flavor due to Maillard reactions. Next, Tortillas are commonly cooled in a rack before packaging. This operation is critical because it affects shelf life. Hot-press wheat Tortillas, compared with die-cut or hand-stretched products, are smoother in surface texture, more elastic, slightly chewy, and resistant to tearing and cracking. They are the preferred type for making wraps. Hand-stretch Tortillas are consumed as table Tortillas, burritos, and some fried products. These Tortillas commonly have dusting flour on the surface, irregular shapes, moderate elasticity, and a firmer bite compared with their hot-press counterparts. Die-cut Tortillas are mainly used in burritos, frozen Mexican foods, and fried products, i.e., taco salad bowls, taco shells, chimichangas, and bunuelos. Die-cut Tortillas often have dusting flour on the surface, lower moisture content, and a pasty mouthfeel and are less resistant to cracking during storage.
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Flour Tortilla Problems
Tortillas, 2015Co-Authors: Ralph D. WaniskaAbstract:SUMMARY Industrial production of good-quality wheat flour Tortillas requires solving certain common problems. Troubleshooting in the industrial setup can be divided into four major types: ingredients/formulation, dough, finished Tortillas, and settings of the processing equipment (blending of dry ingredients, dough making, dough ball forming, tortilla forming, baking, cooling, and packaging). The flour and the rest of the ingredients included in the formulation are the most critical factors affecting tortilla quality, appearance, and shelf life. Appropriate dough for Tortillas is the result of many factors and is the most important parameter to control in tortilla operations. The most critical factors are related to flour quality and characteristics, which greatly influence water absorption and dough mixing requirements. The addition of lower or higher levels of water than the optimum results in tough or slack doughs, respectively, that cause problems downstream. On the other hand, under- and overmixing modify dough texture, gluten development, and tortilla quality. In terms of finished Tortillas, processors should prevent off-weight and off-shaped Tortillas, under- or overbaking, and mainly meet the expectations for microbial content and textural shelf life. Processors should also avoid the sticking of packaged Tortillas by the use of proper ingredients and processing parameters, especially in terms of cooling. A good troubleshooting program should identify and prevent defective Tortillas by proper adjustments in formulations, dough mixing protocols, and the other unit operations used in plants.
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Leavening in Flour Tortillas
Tortillas, 2015Co-Authors: Sharon L. Book, Ralph D. WaniskaAbstract:SUMMARY Tortillas are a unique, chemically leavened product. They are prepared using dough with a developed gluten network similar to that of yeast-leavened bread, but tortilla specific volume is much lower than that of other chemically leavened products. A variety of chemical leavening agents, acids, and bicarbonates are available to use in tortilla formulas. These chemicals differ in reaction rate and neutralization value, resulting in differences in timing of gas production in dough. The leavening reactions are also affected by manufacturing parameters. Hence, the leavening system must be evaluated in Tortillas to determine which combination prepares Tortillas with the desired characteristics, i.e., pH, opacity, dimensions, and texture. Leavening significantly impacts tortilla quality. Air bubbles are created and stabilized in the dough during mixing. Fast-acting acids and sodium bicarbonate (SBC) contribute to the volume of air in the dough before hot-pressing. Since Tortillas prepared using faster-acting leavening agents have less height, diameter, and opacity, the air bubbles in the dough do not facilitate extensibility during hot-pressing, nor are they retained after baking. Dough containing slower-acting acids (anhydrous sodium aluminum phosphate, sodium aluminum sulfate, and sodium acid pyrophosphate-28) and SBC (grades 1 and 2) yield Tortillas with more opacity, larger diameter, and thickness. The type and amount of leavening acids and SBC affect the pH of the tortilla. However, a strong organic acid like fumaric acid, when added in any form, eventually dominates the tortilla crumb environment and lowers the pH. A pH of
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Functionality of gliadin proteins in wheat flour Tortillas.
Journal of agricultural and food chemistry, 2009Co-Authors: Suchismita Mondal, Ralph D. Waniska, Dirk B. Hays, Noviola J. Alviola, Richard E. Mason, Michael Tilley, Scott R. Bean, Karl D. GloverAbstract:Gliadins are monomeric proteins that are encoded by the genes at the loci Gli 1 and Gli 2 present on the short arm of homologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour. The main objective of this study was to understand the functionality of gliadins with respect to tortilla quality. The important tortilla quality attributes are diameter, opacity, and shelf stability, designated here as rollability or the ability to roll or fold the tortilla without cracking. In this study gliadin functionality in tortilla quality was studied using near-isogenic wheat lines that have deletions in either Gli A1, Gli D1, Gli A2 ,o rGli D2 gliadin loci. The deletion lines are designated by the same abbreviations. Dough and Tortillas were prepared from the parent line used to derive these deletion lines, each individual deletion line, and a control commercial tortilla flour. Quantitative and qualitative evaluations were performed on the dough and Tortillas derived from the flour from each of these lines. None of the deletions in the gliadin loci altered the shelf stability versus that found for the parent to the deletion lines or control tortilla flour. However, deletions in the Gli 2 loci, in particular Gli A2 reduced the relative proportion of R- and � -gliadins with a greater cysteine amino acid content and gluten crosslink function versus the chain-terminating ω-gliadins in Gli 1, which were still present. As such, the dough and gluten matrix appeared to have greater extensibility, which improved the diameter and overall quality of the Tortillas while not altering the rollability. Deletions in the Gli 1 loci had the opposite result with increased cross-linking of R- and � -gliadins, polymeric protein content, and a stronger dough that decreased the diameter and overall quality of the Tortillas. The data suggest that altering certain Gli 2 loci through null alleles could be a viable strategy to develop cultivars improved for the specific functionality requirements needed for the rapidly growing tortilla market.
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use of near isogenic wheat lines to determine the glutenin composition and functionality requirements for flour Tortillas
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Suchismita Mondal, Ralph D. Waniska, Juma Novie A. Alviola, Michael Tilley, Scott R. Bean, Karl D. Glover, Dirk B. HaysAbstract:In wheat ( Triticum aestivum L), the synthesis of high molecular weight (HMW) glutenins (GS) is controlled by three heterologous genetic loci present on the long arms of group 1 wheat chromosomes. The loci Glu-A1, Glu-B1, and Glu-D1 and their allelic variants play important roles in the functional properties of wheat flour. This study focused on understanding the functionality of these protein subunits on tortilla quality. Near-isogenic wheat lines in which one or more of these loci were absent or deleted were used. Tortillas were prepared from each deletion line and the parent lines. The elimination of certain HMW-GS alleles alter distinct but critical aspects of tortilla quality such as diameter, shelf stability, and overall quality. Two deletion lines possessing HMW-GS 17 + 18 at Glu-B1 and deletions in Glu-A1 and Glu-D1 had significantly larger tortilla diameters, yet tortilla shelf life was compromised or unchanged from the parent lines used to develop the deletion lines or the commercial tortilla flour used as a control. Alternatively, a deletion line possessing Glu-A1 and Glu-D1 (HMW-GS 1, 5 + 10) and a deletion in Glu-B1 also significantly improved tortilla diameters. Whereas the increase in diameter was less than the line possessing only HMW-GS 17 + 18 at Glu-B1, the stability of the Tortillas were, however, maintained and improved as compared to the parent lines containing a full compliment of HMW-GS. Thus, the presence of subunits 5 + 10 at Glu-D1 alone or in combination with subunit 1 at Glu-A1 appears to provide a compromise of improvement in dough extensibility for improved tortilla diameters while also providing sufficient gluten strength to maintain ideal shelf stability.
Luis A Belloperez - One of the best experts on this subject based on the ideXlab platform.
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canola oil candelilla wax oleogel improves texture retards staling and reduces in vitro starch digestibility of maize Tortillas
Journal of the Science of Food and Agriculture, 2020Co-Authors: E J Vernoncarter, Luis A Belloperez, Jose Alvarezramirez, Monica Meraz, Samuel GarciadiazAbstract:BACKGROUND: Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g(-1) ) to a basic masa formulation (water, 60 g 100 g(-1) ; nixtamalized maize flour, 40 g 100 g(-1) ) on the texture, staling and in vitro starch digestibility of maize Tortillas made using a hot plate (200 degrees C). RESULTS: Textural analysis showed that CWO reduced hardness and increased the tensile strength of Tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that Tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control tortilla without oleogel. CONCLUSION: The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. (c) 2019 Society of Chemical Industry.
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canola oil candelilla wax oleogel improves texture retards staling and reduces in vitro starch digestibility of maize Tortillas
Journal of the Science of Food and Agriculture, 2020Co-Authors: E J Vernoncarter, Luis A Belloperez, Jose Alvarezramirez, Monica Meraz, Samuel GarciadiazAbstract:BACKGROUND Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g-1 ) to a basic masa formulation (water, 60 g 100 g-1 ; nixtamalized maize flour, 40 g 100 g-1 ) on the texture, staling and in vitro starch digestibility of maize Tortillas made using a hot plate (200 °C). RESULTS Textural analysis showed that CWO reduced hardness and increased the tensile strength of Tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that Tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control tortilla without oleogel. CONCLUSION The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. © 2019 Society of Chemical Industry.
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supplementing white maize masa with anthocyanins effects on masa rheology and on the in vitro digestibility and hardness of Tortillas
Journal of Cereal Science, 2020Co-Authors: E J Vernoncarter, Luis A Belloperez, Jose Alvarezramirez, M Gonzalez, Isabel Reyes, L AlvarezpoblanoAbstract:Abstract The aim of this work was to supplement masa made from nixtamalized white maize flour (NWMF) with anthocyanins (0.0, 0.03, 0.06 and 0.12 g/100 g of masa), and to evaluate the effects on the rheological properties of the masa and on color, staling, in vitro digestibility, and hardness of Tortillas. Tortilla baking reduced the content of anthocyanins by about 10%. The color parameters of the Tortillas added with anthocyanins was similar to that of Tortillas made with blue maize. Attenuated total reflection ATR-FTIR spectra showed that the 1022/1047 peak ratio increased, indicative that retrogradation increased with storage time, but the ratio was significantly lower for Tortillas with added anthocyanins than without them, and lower for higher anthocyanins concentration. Freshly made Tortillas added with anthocyanins exhibited lower ready digestible (about 35%) and slowly digestible (about 20%), but higher resistant (about 45%) starch fractions. Tortillas with 0.12 g of anthocyanins showed significantly lower hardness than the control Tortillas (without added anthocyanins). Both previous mentioned effects can be associated with retrogradation, which on turn could be linked to anthocyanins-starch complexes and inhibition of amylolytic enzymes.
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effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla
Journal of Cereal Science, 2014Co-Authors: Luis A Belloperez, Juan De Dios Figueroacardenas, Pamela C Floressilva, Edith Agamaacevedo, Jose A Lopezvalenzuela, Osvaldo H CampanellaAbstract:There is a growing interest for an environment-friendly nixtamalization process. Nixtamalization with calcium salts generates a minimum level of polluting residues. The effect of a nixtamalization process with calcium carbonate (NCC) on the indigestible carbohydrate content and starch digestibility of Tortillas was evaluated. Traditional and NCC Tortillas showed lower moisture content than commercial Tortillas. Similar protein, ash, and carbohydrate content were found for the three Tortillas, but NCC Tortillas showed the highest lipid content. The NCC tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) NCC and traditional Tortillas showed similar resistant starch content. Fresh traditional tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of NCC tortilla decreased. Fresh traditional and NCC Tortillas had lower predicted glycemic index (pGI) than commercial Tortillas, and upon storage, the three Tortillas presented lower pGI values than their fresh counterparts. Consumption of Tortillas produced with the NCC can produce positive effects in the human health.
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chemical composition and in vitro starch digestibility of corn Tortillas with added amaranth flour
Journal of the Science of Food and Agriculture, 2007Co-Authors: Jose Juan Islashernandez, Juscelino Tovar, Edith Agamaacevedo, Rodolfo J Rendonvillalobos, Luis A BelloperezAbstract:BACKGROUND: Corn Tortillas containing 20% (w/w) amaranth flour (AF) were kept in cold storage and analysed after various times for chemical composition and in vitro starch digestibility, including predicted glycemic index. Comparison was made with traditional nixtamalised corn flour (NCF) Tortillas. RESULTS: Lipid and protein contents were higher in mixed NCF/AF tortilla than in NCF tortilla. Available starch (AS) content was lower in NCF/AF tortilla and decreased during cold storage. However, this decrease was greater in NCF tortilla, suggesting slower starch retrogradation in NCF/AF tortilla. After 96 h of storage, total resistant starch (RS) content was higher in NCF tortilla than in NCF/AF tortilla. However, no differences were detected thereafter, indicating similar retrogradation after long storage times. Retrograded resistant starch contents indicated that only part of the total RS in tortilla is due to retrogradation, which agrees with the tendency recorded for AS and RS in both types of tortilla. α-Amylolysis rates were similar in NCF/AF and NCF Tortillas, decreasing with storage. The predicted glycemic index was always higher in NCF/AF tortilla, a pattern that might be due to the waxy-type starch present in AF. CONCLUSION: NCF/AF tortilla might be suitable as a product with higher protein content and higher glycemic index than conventional NCF tortilla.
Lloyd W. Rooney - One of the best experts on this subject based on the ideXlab platform.
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Industrial Production of Maize Tortillas and Snacks
Tortillas, 2015Co-Authors: Sergio O. Serna-saldívar, Lloyd W. RooneyAbstract:SUMMARY Maize kernels, water, and lime are the three basic ingredients utilized in alkaline cooking for production of nixtamal, which is ground into a masa suitable for table Tortillas, corn chips, or tortilla chips. Furthermore, other additives such as hydrocolloids, emulsifiers, acidulants, and preservatives are commonly added to table Tortillas to enhance shelf life. For production of snacks, oil, salt, and flavorings are additional ingredients, which affect flavor, mouthfeel, and sensory attributes. Table Tortillas are obtained by three major processes: traditional, industrial fresh masa, and from dry masa flour. The traditional and industrial processes consist of cooking maize kernels in the presence of a lime solution for about 30–40 min followed by overnight steeping for 8–16 h. The lime-cooked maize (nixtamal) is washed to remove excess lime and then stone-ground to transform it into masa. The resulting masa is formed into tortilla discs, which are baked in continuous three-tier gas-fired ovens. Industrial production of dry masa flours is accomplished by lime-cooking, washing, nixtamal grinding, drying, sieving, regrinding coarse particles, resieving, classifying, and blending to meet certain requirements. The dry masa flour is fabricated with carefully controlled particle size distribution, water absorption, and pH. Dry masa flour is reconstituted into masa by blending with water for a few minutes. The resulting masa is further sheeted, cut, and baked into table Tortillas, directly fried into corn chips, or baked and fried into tortilla chips. The two major alkali-cooked snacks are extruded corn chips and tortilla chips. These are commonly produced from coarsely ground masa. For corn chips, the masa is extruded, cut into different forms, and fried directly. For tortilla chips, masa pieces are baked before frying to reduce the moisture content so that they absorb less oil and have a firmer texture and stronger flavor. Regular tortilla chips are less energy dense compared with corn chips because they absorb about 12% less oil during frying. The snack industry also manufactures light tortilla chips and fat-free or baked tortilla chips.
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Role of Gluten in Flour Tortilla Staling
Cereal Chemistry Journal, 2008Co-Authors: J. N. Alviola, Ralph D. Waniska, Lloyd W. RooneyAbstract:ABSTRACT Effects of protease and transglutaminase (TG) on dough and tortilla microstructures, shelf-stability, and protein profile were determined to infer the role of gluten in tortilla staling. Control and enzyme-treated Tortillas were prepared using a standard bake test procedure and evaluated for three weeks. Confocal micrographs of control dough showed thin protein strands forming a continuous web-like matrix. Protease-treated dough had pieces of proteins in place of the continuous matrix, while TG-treated dough had thicker protein strands that were heterogeneously distributed. Control Tortillas had a well-distributed continuous protein structure. Protease-treated tortilla had a continuous structure despite being composed of hydrolyzed proteins in the dough, while the TG-treated tortilla retained clumps of proteins. Both treatments resulted in shorter shelf-stability of Tortillas. An evenly distributed and moderately stronger gluten network is necessary for longer retention of tortilla flexibility. S...
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Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents
Cereal Chemistry Journal, 2006Co-Authors: Francisco J. Bueso, Rosana G. Moreira, Ralph D. Waniska, Koushik Seetharaman, Lloyd W. RooneyAbstract:ABSTRACT Tortilla stiffening should occur between -23 to 57°C, showing a maximum rate near the midpoint of this range (17°C). Starch recrystallization below the glass transition temperature (Tg = -23°C) in corn Tortillas is minimal due to lack of molecular mobility. The objective of this study was to determine the effect of storage temperature (-20 to 21°C) on the stiffening rate of corn Tortillas with or without additives (carboxy-methylcellulose [CMC] and maltogenic amylase). Tortilla pliability, stiffness, and energy dissipated obtained by stress relaxation, and amylopectin recrystallization determined by differential scanning calorimetry (DSC) showed a second-order polynomial relationship with temperature. Tortillas became stiff faster during refrigerated storage (3–10°C). Adding 0.25% CMC and 1,650 AU of amylase maintained tortilla softness and flexibility, both at room temperature and under refrigeration for at least three weeks.
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Use of extensibility to measure corn tortilla texture
Cereal Chemistry Journal, 1999Co-Authors: E. L. Suhendro, Lloyd W. Rooney, H. D. Almeida-dominguez, Ralph D. Waniska, Rosana G. MoreiraAbstract:ABSTRACT An objective extensibility test was evaluated to measure texture of corn Tortillas. A tortilla strip is pulled apart by a tensile force during the test. Force at 1 mm deformation, force required to rupture the tortilla strip, modulus of deformation, and extensibility distance were correlated to subjective rollability and flexibility scores. Hard, firm Tortillas required more force to deform and to rupture and had greater moduli of deformation than soft, flexible Tortillas. Tortilla texture was affected by manufacturer of commercial Tortillas and by aging. The coefficient of variation ranged from 6.0 to 16.7% for force at 1 mm deformation and work required to rupture, respectively. The extensibility technique is sensitive, fast, simple, and repeatable.
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Objective Rollability Method for Corn Tortilla Texture Measurement
Cereal Chemistry Journal, 1998Co-Authors: E. L. Suhendro, Lloyd W. Rooney, H. D. Almeida-dominguez, Ralph D. WaniskaAbstract:ABSTRACT An objective rollability method that imitates subjective rollability scores of corn tortilla texture was developed. Force and work required to pull an axle that caused a tortilla to roll around a dowel were measured. The sensitivity of the technique to detect changes in corn tortilla texture during storage was evaluated, and other factors affecting objective rollability and tortilla texture were studied. The objective rollability technique was fast, simple, and sensitive to changes in the Tortillas, and worked effectively on commercial samples. Data was significantly correlated to subjective rollability and flexibility scores. Textural differences among fresh Tortillas during the first 24 hr of storage, and among Tortillas with different thicknesses and additives, were detected by the objective rollability method. Thicker Tortillas required more force and work to roll than thin Tortillas. The objective technique is more sensitive to changes in texture than subjective evaluations, which do not det...
E J Vernoncarter - One of the best experts on this subject based on the ideXlab platform.
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canola oil candelilla wax oleogel improves texture retards staling and reduces in vitro starch digestibility of maize Tortillas
Journal of the Science of Food and Agriculture, 2020Co-Authors: E J Vernoncarter, Luis A Belloperez, Jose Alvarezramirez, Monica Meraz, Samuel GarciadiazAbstract:BACKGROUND: Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g(-1) ) to a basic masa formulation (water, 60 g 100 g(-1) ; nixtamalized maize flour, 40 g 100 g(-1) ) on the texture, staling and in vitro starch digestibility of maize Tortillas made using a hot plate (200 degrees C). RESULTS: Textural analysis showed that CWO reduced hardness and increased the tensile strength of Tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that Tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control tortilla without oleogel. CONCLUSION: The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. (c) 2019 Society of Chemical Industry.
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canola oil candelilla wax oleogel improves texture retards staling and reduces in vitro starch digestibility of maize Tortillas
Journal of the Science of Food and Agriculture, 2020Co-Authors: E J Vernoncarter, Luis A Belloperez, Jose Alvarezramirez, Monica Meraz, Samuel GarciadiazAbstract:BACKGROUND Maize tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g-1 ) to a basic masa formulation (water, 60 g 100 g-1 ; nixtamalized maize flour, 40 g 100 g-1 ) on the texture, staling and in vitro starch digestibility of maize Tortillas made using a hot plate (200 °C). RESULTS Textural analysis showed that CWO reduced hardness and increased the tensile strength of Tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that Tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control tortilla without oleogel. CONCLUSION The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. © 2019 Society of Chemical Industry.
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supplementing white maize masa with anthocyanins effects on masa rheology and on the in vitro digestibility and hardness of Tortillas
Journal of Cereal Science, 2020Co-Authors: E J Vernoncarter, Luis A Belloperez, Jose Alvarezramirez, M Gonzalez, Isabel Reyes, L AlvarezpoblanoAbstract:Abstract The aim of this work was to supplement masa made from nixtamalized white maize flour (NWMF) with anthocyanins (0.0, 0.03, 0.06 and 0.12 g/100 g of masa), and to evaluate the effects on the rheological properties of the masa and on color, staling, in vitro digestibility, and hardness of Tortillas. Tortilla baking reduced the content of anthocyanins by about 10%. The color parameters of the Tortillas added with anthocyanins was similar to that of Tortillas made with blue maize. Attenuated total reflection ATR-FTIR spectra showed that the 1022/1047 peak ratio increased, indicative that retrogradation increased with storage time, but the ratio was significantly lower for Tortillas with added anthocyanins than without them, and lower for higher anthocyanins concentration. Freshly made Tortillas added with anthocyanins exhibited lower ready digestible (about 35%) and slowly digestible (about 20%), but higher resistant (about 45%) starch fractions. Tortillas with 0.12 g of anthocyanins showed significantly lower hardness than the control Tortillas (without added anthocyanins). Both previous mentioned effects can be associated with retrogradation, which on turn could be linked to anthocyanins-starch complexes and inhibition of amylolytic enzymes.
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effect of the preparation method and storage time on the in vitro protein digestibility of maize Tortillas
Journal of Cereal Science, 2018Co-Authors: A Martinezvelasco, E J Vernoncarter, Jose Alvarezramirez, E Rodriguezhuezo, M Merazrodriguez, C LobatocallerosAbstract:Abstract Maize Tortillas are still an important source of energy and proteins for Mesoamerican population. While starch digestibility has been characterized at some detail, studies on protein digestibility are still scarce. This work considered maize Tortillas prepared from masa made with industrial and traditional nixtamalized flours to characterize the effect of the preparation method and storage time (up to 4 days). Protein content was slightly higher (8.5%) for artisanal tortilla than for industrial tortilla (7.4%), an effect caused by stringent nixtamalization under industrial and semi-industrial conditions. Tortilla made with artisanal methods exhibited increased hardness (2.14 N) and reduced adhesiveness (0.44 mJ) compared with its counterpart made with industrial flour (0.9 N and 0.41 mJ). FTIR analysis of Amide I group revealed that protein of artisanal tortilla had a lower amount (11.7%) of β formations (sheets and turns) as compared to tortilla made with industrial flour (27.5%). Protein digestibility of fresh tortilla was higher for artisanal method (∼89.0%) than for industrial method (∼84.0%). Also, protein digestibility decreased linearly with storage time, with artisanal tortilla presenting the lowest decreasing rate (∼0.5%/day). These results suggest that maize-based staple foods with improved nutritional values can be produced using artisanal methods.
