Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Sánchez-Madrigal, Miguel Ángel; Neder-Suárez, David; Quintero-Ramos, Armando; Ruiz-Gutiérrez, Martha Graciela; Meléndez-Pizarro, Carmen O.; Piñón-Castillo, Hilda Amelia; Galicia-García, Tomás; Ramírez-Wong, Benjamín

doi:10.1590/1678-457X.6715

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Research Paper • Food Sci. Technol (Campinas) 35 (3) • Jul-Sep 2015 • https://doi.org/10.1590/1678-457X.6715 copy

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Effects of different β-glucan concentrations in maize flour on the properties of frozen maize tortillas were evaluated. Masa (dough), pre-cooked (PTs), frozen (FTs), thawed (TTs), and cooked tortillas (CTs) were made and analyzed. Moisture content of masa and tortillas significantly decreased as β-glucan concentration increased; however, the water absorption capacity (WAC), ice melting enthalpy, and frozen water in FTs increased. Texture and color of the masa, PTs, and CTs as well as sensory analysis showed differences only between tortillas with 0% and 4% β-glucans. β-glucans did not affect the texture of CTs. Soluble fiber increased by over threefold and fivefold in tortillas with 2% and 4% β-glucans, respectively, than in those without β-glucans. This result was consistent with the observed structural changes in tortillas, showing an increase in high-fiber aggregates with increasing β-glucan concentration. Tortillas with 2% β-glucans showed acceptable physicochemical, functional, and sensory properties, but over three times the soluble fiber. Therefore, it is possible to obtain frozen tortillas with high fiber content and increase their shelf life for subsequent cooking while maintaining good properties.

Keywords:
maize flours; frozen tortillas, β-glucans; dietary fiber; soluble fiber

Component	Flours			Tortillas
Component	0%	2%	4%	0%	2%	4%
Fat	4.75 ± 0.09^a	4.78 ± 0.05^a	4.55 ± 0.10^a	1.91 ± 0.06^a	1.69 ± 0.27^a	1.51 ± 0.15^a
Protein	9.10 ± 0.19^a	9.22 ± 0.40^a	9.29 ± 0.23^a	8.98 ± 0.04^a	9.00 ± 0.09^a	9.01 ± 0.06^a
Ash	1.39 ± 0.01^b	1.40 ± 0.01^b	1.46 ± 0.06^ab	1.36 ± 0.01^b	1.38 ± 0.01^ab	1.41 ± 0.02^a
Crude fiber	1.69 ± 0.03^c	1.74 ± 0.02^cb	1.77 ± 0.01^b	2.55 ± 0.02^b	2.60 ± 0.01^ab	2.66 ± 0.03^a
Carbohydrates	83.07 ± 0.21^a	82.86 ± 0.73a	82.95 ± 0.62^a	85.20 ± 0.01^a	85.33 ± 0.42^a	85.41 ± 0.23^a
Insoluble fiber	8.42 ± 0.43^b	8.68 ± 0.37^ab	9.00 ± 0.45^ab	12.43 ± 0.53^a	12.53 ± 0.51^a	12.84 ± 0.36^a
Soluble fiber	0.25 ± 0.07^c	0.76 ± 0.08^b	1.27 ± 0.08^a	0.28 ± 0.06^c	0.88 ± 0.09^b	1.47 ± 0.11^a

β-glucans concentration	WAC (g/100 g)	Masa (%)	PTs (%)	TTs (%)	CTs (%)
0%	148.60 ± 0.18^c	63.68 ± 0.29^b	56.99 ± 0.18^a	57.23 ± 0.21^a	46.49 ± 0.87^b
2%	150.50 ± 0.30^b	62.40 ± 0.21^c	55.46 ± 0.01^b	55.76 ± 0.99^a	42.61 ± 0.09^c
4%	152.20 ± 0.35^a	62.01 ± 0.02^c	54.24 ± 0.19^c	54.77 ± 0.45^a	42.32 ± 0.49^c
Control	ND	64.96 ± 0.01^a	ND	ND	54.56 ± 0.15^a

	β-glucans concentration	L*	a*	b*	ΔE
Masa	0%	82.54 ± 0.28^b	-1.42 ± 0.01^b	17.88 ± 0.10^a	22.56 ± 0.07^b
	2%	80.80 ± 0.14^b	-0.95 ± 0.01^ab	17.44 ± 0.08^a	23.59 ± 0.16^ab
	4%	79.73 ± 0.02^c	-0.61 ± 0.01^a	17.36 ± 0.16^a	24.05 ± 0.14^a
	Control	84.80 ± 0.67^a	-2.35 ± 0.16^c	15.96 ± 0.35^b	20.87 ± 0.27^c
PTs	0%	79.54 ± 0.11^a	-0.94 ± 0.02^c	19.08 ± 0.14^a	25.63 ± 0.01^b
	2%	76.04 ± 0.67^b	-0.36 ± 0.01^b	19.35 ± 0.01^a	28.42 ± 0.52^a
	4%	73.84 ± 0.28^c	0.32 ± 0.05^a	18.46 ± 0.02^b	29.62 ± 0.22^a
FTs	0%	75.27 ± 0.76^a	-2.47 ± 0.04^b	18.53 ± 0.03^a	28.61 ± 0.58^a
	2%	75.03 ± 0.04^a	-2.03 ± 0.17^ab	17.51 ± 0.40^b	28.18 ± 0.25^a
	4%	73.66 ± 0.42^a	-1.43 ± 0.19^a	17.33 ± 0.06^b	29.16 ± 0.39^a
CTs	0%	74.58 ± 0.04^ab	-1.81 ± 0.01^c	20.56 ± 0.18^a	30.36 ± 0.07^b
	2%	71.94 ± 0.24^bc	-1.23 ± 0.01^b	20.72 ± 0.34^a	32.51 ± 0.01^ab
	4%	70.15 ± 0.09^c	-0.40 ± 0.08^a	20.78 ± 0.02^a	34.35 ± 0.61^a
	Control	76.94 ± 0.69^a	-2.42 ± 0.10^d	15.77 ± 0.35^c	25.66 ± 0.64^c

β-glucans concentration	TPA		Extensibility	Rollability
β-glucans concentration	Adhesiveness (N)	Cohesiveness	MEF (N)	MRF (N)
0%	-3.26 ± 0.02^a	0.18 ± 0.01^b	3.39 ± 0.67^a	0.18 ± 0.01^a
2%	-3.88 ± 0.01^b	0.22 ± 0.01^ab	2.87 ± 0.30^a	0.17 ± 0.01^a
4%	-4.12 ± 0.16^b	0.25 ± 0.01^a	2.61 ± 0.01^a	0.15 ± 0.01^a
Control	-3.23 ± 0.43^ab	0.19 ± 0.01^ab	3.33 ± 0.41^a	0.20 ± 0.02^a

β-glucans concentration	Enthalpy (J/g)	FW (g FW/100 g water)
0%	131.02 ± 0.88^c	71.72 ± 0.46^c
2%	135.80 ± 2.87^b	75.85 ± 1.60^b
4%	140.85 ± 0.96^a	77.41 ± 0.66^a

Tortilla comparisons	Consumers: Difference found	Consumers: No difference found	Consumers: Total	P ^* * Significance.
0%-2%	13	15	28	>0.05
0%-4%	20	8	28	<0.001
2%-4%	8	20	28	>0.05

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: aqura60@gmail.com, aquinter@uach.mx