Eduardo Jaime Vernon-Carter1, Jose Alvarez-Ramirez2, Monica Meraz2, Luis Arturo Bello-Perez3, Samuel Garcia-Diaz4. 1. Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico. 2. Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Mexico City, Mexico. 3. Instituto Politécnico Nacional, CEPROBI, Mexico City, Mexico. 4. Jefatura de laboratorios de Química e Investigación. Departamento de Ingeniería Química, Industrial y de Alimentos, Universidad Iberoamericana, Lomas de Santa Fe, Mexico City, Mexico.
Abstract
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.
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.
Authors: Itzel C Núñez-García; Linda G Rodríguez-Flores; Michelle H Guadiana-De-Dios; María D González-Hernández; Guillermo C G Martínez-Ávila; José A Gallegos-Infante; Rubén González-Laredo; Walfred Rosas-Flores; Victor J Martínez-Gómez; Romeo Rojas; Ignacio Villanueva-Fierro; Miriam Rutiaga-Quiñones Journal: Molecules Date: 2022-06-10 Impact factor: 4.927