REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

Autores/as

  • Nydia E. Buitimea-Cantúa Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., México, 64849, México
  • María Guadalupe Salazar-García Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Rosales y Blvd. Luis Encinas S/N, Col. Centro, C.P. 83000, Hermosillo, Sonora, México
  • Sergio O. Serna-Saldívar Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., México, 64849, México
  • Génesis V. Buitimea- Cantúa Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., México, 64849, México
  • Elisa Magaña-Barajas Universidad Estatal de Sonora. Ley Federal del Trabajo Final, Col. Apolo, C.P. 83100, Hermosillo, Sonora, México
  • Adriana Morales-Ortega Universidad Estatal de Sonora. Ley Federal del Trabajo Final, Col. Apolo, C.P. 83100, Hermosillo, Sonora, México

DOI:

https://doi.org/10.18633/biotecnia.v20i3.710

Palabras clave:

Firmness, polymorphism, rollability, zero-trans crystallized fat, wheat flour tortilla

Resumen

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

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Publicado

2018-09-07

Cómo citar

Buitimea-Cantúa, N. E., Salazar-García, M. G., Serna-Saldívar, S. O., Buitimea- Cantúa, G. V., Magaña-Barajas, E., & Morales-Ortega, A. (2018). REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND. Biotecnia, 20(3), 83–89. https://doi.org/10.18633/biotecnia.v20i3.710

Número

Vol. 20 Núm. 3 (2018): Septiembre-Diciembre

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La revista Biotecnia se encuentra bajo la licencia Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0) 

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