Reformulating tortillas with zero-trans crystallized vegetable fat produced from palm stearin and high oleic safflower oil blend

• Buitimea-Cantúa, Nydia E. ^[1] ; Salazar-García, María Guadalupe ^[2] ; Serna-Saldívar, Sergio O. ^[1] ; Buitimea- Cantúa, Génesis V. ^[1] ; Magaña-Barajas, Elisa ^[3] ; Morales-Ortega, Adriana ^[3]
  1. [1] Instituto Tecnológico y de Estudios Superiores de Monterrey

     Instituto Tecnológico y de Estudios Superiores de Monterrey

     México

     
  2. [2] Universidad de Sonora

     Universidad de Sonora

     México

     
  3. [3] Universidad Estatal de Sonora. Ley Federal del Trabajo Final, Col. Apolo, C.P. 83100, Hermosillo, Sonora, México

  Mostrar afiliaciones +
• Localización: Biotecnia, ISSN 1665-1456, Vol. 20, Nº. 3, 2018, págs. 83-89
• Idioma: inglés
• Enlaces
  • Texto completo
• Dialnet Métricas: 1 Cita
• 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.