Flour Tortillas Research Articles

Dietary burden of phosphorus and aluminum in ready-to-eat wheat flour tortillas exceed that of corn tortillas: Implications for patients with renal or cardiovascular disease.

Ready-to-eat, shelf-stable tortillas contain several phosphorus- and aluminum-containing additives that may increase the risk of adverse events in patients with chronic kidney disease (CKD). The present study analyzes and compares the elemental content of wheat flour and corn tortillas with special reference to dietary aluminum and phosphorus burden. Twenty-one elements were quantified by ICP-MS and ICP-OES in 14 corn and 13 wheat flour tortilla brands purchased from local supermarkets in Southern California. The aluminum and phosphorus concentrations of many ready-to-eat tortilla brands can present a daily dietary load of up to approximately 100 mg aluminum and 700 mg phosphorus based on an average daily tortilla intake of 330 grams. Ready-to-eat wheat flour tortillas generally had more phosphorus than corn tortillas. Tortillas with aluminum listed as a food additive contained a higher aluminum content than those without such listing, exceeding the tolerable weekly intake. Despite conventional wisdom that CKD patients should avoid phosphorus-rich corn tortillas, ready-to-eat wheat flour tortillas consistently had a higher aluminum and phosphorus content due to additives. CKD patients and healthcare providers should pay attention to food labels, and regulatory authorities should monitor the use of approved food additives and mandate food label warnings for patients at risk.

Aromatic Herbs of the Lamiaceae Family as Functional Ingredients in Wheat Tortilla

The rationale for this research is the investigation of the potential health benefits as well as the antibacterial and antifungal properties of selected aromatic plants from the Lamiaceae family, which may lead to the development of improved functional foods. The present study investigated the effects of incorporating dried aromatic plants Thymus vulgaris, Thymus serpyllum, Thymus × citriodorus, Origanum vulgare and Rosmarinus officinalis at a concentration of 1% in refined wheat flour and wholemeal flour on the production of functional tortillas. Sensory analysis was employed to identify the optimal 1% addition, with the objective of achieving a favorable flavor and aroma profile. It was hypothesized that this addition would affect water activity, moisture, texture, color, antioxidant content and phenolic content, thereby enhancing the tortillas as a source of bioactive compounds. The results indicated that the type of flour used had a significant impact on the water activity of the tortillas, with wholemeal flour resulting in higher water activity than refined flour. The water activity ranged between 0.735 and 0.821, while the water content remained relatively stable. The water activity in whole-grain tortillas was significantly higher than that of refined flour tortillas, with a value exceeding 0.8, which makes them susceptible to mold growth and the production of mycotoxins. The sensory evaluations indicated that the enriched refined flour tortillas with common thyme (Thymus vulgaris), lemon thyme (Thymus × citriodorus) and rosemary (Rosmarinus officinalis) were rated highly; a similar result was observed for the whole-grain tortillas enriched with wild thyme (Thymus serpyllum) and lemon thyme. The whole-grain tortillas with rosemary were rated the highest of all the tortillas. The addition of aromatic plants increased the phenolic content and the antioxidant potential, depending on the flour type and the plant used. The addition of wild thyme and rosemary resulted in a significant increase in the phenolic content of wheat tortillas, while all enriched whole-grain tortillas exhibited a higher phenolic content than the control samples. The highest phenolic content in whole-grain tortillas was found in those fortified with rosemary, oregano and wild thyme. The highest antioxidant content was recorded in tortillas prepared with rosemary, irrespective of whether the flour used was refined or wholemeal. Fourteen phenolic compounds were tentatively identified in aromatic plants tested. The main phenolic compounds in Origanum vulgare were flavonoids. Rosmarinic acid was the dominant phenolic compound in rosemary and all thyme species, reaching the highest level in rosemary. Such high levels of rosmarinic acid may be responsible for the high antioxidant and total phenolic contents observed in rosemary extracts and also in tortillas when this plant is included in the recipe. The results of this study indicate that selected aromatic plants, particularly rosemary, have the potential to be utilized as functional ingredients in bakery products. By incorporating dried aromatic plants from the Lamiaceae family into wheat flour tortillas, food manufacturers can create products that not only taste better but also provide added health benefits. The use of selected herbs can improve the nutritional profile of tortillas by increasing antioxidant properties and, due to the properties of herbs, extend the shelf life of the product.

Chemical and Functional Properties of Tortilla Produced from Rice Flour for Shawarma Production

The intent of this study was to assess the quality of rice flour tortillas used in shawarma preparation. Rice flour was dry milled from paddy rice, and four samples were created by varying the amount of rice flour with xanthan gum (RS0 = 100% rice flour, RS1 = 80% rice flour + 0.8% xanthan gum, RS2 = 60% rice flour + 0.6% xanthan gum, and RS3 = 40% rice flour + 0.4% xanthan gum). The functional properties of rice and wheat flours were also determined. The materials were tested for their proximate composition. The results showed that wheat flour had much better water absorption, oil absorption, and swelling capabilities, but rice flour had increased bulk density. The proximate composition results showed 2.43 to 2.85% ash, 1.00 % to 1.45 % fat, 7.82 to 9.50 crude protein and 0.93 to 78.94% crude fiber. The results likewise showed no significant difference (p>0.05) in the proximate composition of the tortilla samples. However, the inclusion of xanthan gum decreased moisture and carbohydrate levels.

Performance evaluation of maltogenic amylases on nixtamalized corn flour tortilla

AbstractBackground and ObjectivesA high‐performing maltogenic amylase was developed to provide better water‐binding properties to delay staling more effectively than first‐generation maltogenic amylases. This study evaluated the effects of this high‐performing maltogenic amylase and a first‐generation maltogenic amylase (referred to as “maltogenic amylase”) for delaying staling in nixtamalized corn flour tortillas. The maltogenic amylase and high‐performing maltogenic amylase were tested at 25, 50, and 100 ppm and were compared to control tortillas.FindingsTortillas with 100 ppm high‐performing maltogenic amylase were 66% softer and performed better in foldability than control tortillas after 35 days of room temperature storage and rated better in taste and tenderness than the control.ConclusionsBoth maltogenic amylases delayed staling and prolonged softness and foldability.Significance and NoveltyOverall, the high‐performing maltogenic amylase did not outperform the first‐generation maltogenic amylase at 25 and 50 ppm. However, at a higher dosage (100 ppm), the high‐performing maltogenic amylase is capable of producing overall softer tortillas with improved tenderness and taste across 35 days of storage. This research is novel as this high‐performing maltogenic amylase has not been studied by others to improve the quality of tortillas.

Coconut Flour (Cocos nucifera L.) as a Partial Replacement in Wheat Flour (Triticum aestivum)-Based Tortillas and Its Effect on Dough Rheology and Tortilla Quality.

Wheat-flour (WF) tortillas are among the popular flatbreads used in northern Mexico to prepare 'burritos', which are widely accepted in the USA and other countries but have low nutritional quality. Therefore, to increase the protein and fiber contents, we replaced 10 or 20% of the WF with coconut (Cocos nucifera, variety Alto Saladita) flour (CF) and evaluated the effects on the dough rheology and quality of the composite tortillas. There were differences in the optimum mixing times among the doughs. The protein, fat, and ash contents of the tortillas increased (p < 0.05) with increasing CF content. The carbohydrate content was unchanged (p > 0.05), but the 20% CF tortillas contained more fiber than the control tortilla. Tortilla firmness increased (p < 0.05) and extensibility decreased (p < 0.05) with increasing CF content. The 80:20 blended tortillas showed the highest firmness (7.9N), whereas the control and 90:10 blended tortillas did not differ (p > 0.05) in firmness. There were no differences (p > 0.05) in extensibility between the composite tortillas. The physicochemical properties of the tortillas indicated that the 20% CF-containing tortilla was a more nutritious option to the wheat flour tortilla due to its higher dietary fiber and protein contents, in addition to the slight reduction seen in extensibility compared to the WF tortilla.

Consumer Sensory Evaluation of Ground Beef and Plant-Based Ground Beef Alternatives Used in a Taco Application

Objective: The objective of this study was to evaluate consumer preferences for palatability traits and consumer acceptability of three plant-based protein alternatives and ground beef in a taco application. Study Description: Three commercially available plant-based ground beef alternative (GBA) treatments (n = 20) were selected based upon industry prevalence. The GBAs’ were identified as the most popular in the marketing sectors of foodservice (FGBA), retail (RGBA), and traditional (TGBA). One ground beef (80% lean; 20% fat) treatment (n = 20) was selected. Samples were crumbled into a skillet and cooked to a surface temperature of 180°F. Following cooking, a generic taco seasoning was added following manufacturer’s instruction. Samples were served on a flour tortilla with the opportunity to add cheese, lettuce, and tomatoes. The Bottom Line: This research indicates consumers preferred ground beef to ground beef alternatives when used as a crumbled protein ingredient in tacos. Ground beef should be marketed as a distinct eating experience to consumers at foodservice and retail when plant-based ground beef alternatives are available in similar crumbled products.

Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas

AbstractInterest in clean label products and decrease of effluents have increased. Nixtamalized maize flour (NMF) residues could be used as by‐products that modify NMF properties without the need for other additives. In this work, pericarp residue of NMF is subjected to reactive extrusion (REX) using 1% or 5% addition of phosphoric acid, sodium metabisulphite, benzoyl peroxide, or titaniumdioxide. The use of pericarp as an ingredient for cereal products has detrimental effects. Dietary fiber content, resistant starch, and moisture are studied to characterize the REX treatment products. Maize compound flours with 5% REX extruded maize pericarp are prepared. The apparent viscosity parameters of composite flours and the physical characteristics of maize tortillas with the compound flours are analyzed.Pasting properties of compound flours is modified with chemical treatment. All REX tortilla treatments show a reduction in thickness without effect on resistance and extensibility, which can positively affect the yield of the product without impact on quality. Compared with control and other treatments, the addition of tortilla produced with phosphoric acid extruded material has the highest resistance to extension after 24 h of production.

Development, characterization, and principal component analysis of fish bone‐based fortified refined wheat flour tortilla and its organoleptic attributes

This study aimed to develop nano-sized-biogenic hydroxyapatite (HAp) from fishbone; followed by calcination at 850°C. The core part of the research “ultra-sonication” was done following different levels of operating variables. Characterization of resulted HAp was done using different techniques. FTIR spectra confirmed PO 4 3 − $$ {{\mathrm{PO}}_4}^{3-} $$ peak at 1031.77 cm−1. As per the findings of atomic absorption spectroscopy (AAS) and particle size distribution (PSD), 128.04 ± 0.19 ppm calcium and 50–400 nm particle size were determined. Scanning transmission electron microscopy (STEM) confirmed agglomerated crystal lattice, whereas in XRD 2θ crystalline behavior was noted at 300 a.u. Laser-induced breakdown spectroscopy (LIBS) derived Ca/P-Ratio was 1.69. HAp was further used to develop nano-sized-biogenic HAp fortified refined wheat flour tortillas with four formulations at 0%, 0.2%, 0.4%, and 0.6% levels. Tortilla was characterized for moisture (%) and spread ratio lied within 6.20 ± 0.05 to 8.15 ± 0.83 and 5.95 ± 0.08 to 5.80 ± 0.03, respectively. Best average acceptance was seen in a formulation named NBio-FB1 (0.2) which could thus prove a better choice for end-users regarding the potential to eradicate calcium deficiency. Moreover, PCA underlined 74.82% total variance. Novelty impact statement The ultrasonic processing method was practiced to reduce the particle size of HAp obtained from the discarded fish bone. With Ca/P ratio of nano-sized-biogenic HAp was determined by LIBS. Moreover, fortification of tortillas with nano-sized-biogenic HAp powders developed from fishbone may play a role to improve bone health.

Plasma Amino Acid Appearance and Status of Appetite Following a Single Meal of Red Meat or a Plant-Based Meat Analog: A Randomized Crossover Clinical Trial

ABSTRACTBackgroundRed meat is a nutrient-dense food and a dietary staple. A new generation of plant-based meat analogs (PBMAs) have been designed to mimic the experience of eating meat, but there is limited evidence about their digestive efficacy and nutritional quality.ObjectivesWe compared the postprandial digestive response of a single meal containing meat commercially raised in New Zealand, including lamb, on-farm pasture-raised beef (Pasture), or grain-finished beef (Grain) with a PBMA (Beyond Burger; Beyond Meat) sold through consumer retail. The primary outcome was the appearance of amino acids in plasma. Secondary outcomes included glucose and insulin, appetite assessment, and anthropometry.MethodsThirty healthy men (20–34 y) participated in a double-blinded randomized crossover trial. Each consumed 1 of the 4 test meals on 4 occasions separated by a washout period of at least 1 wk, following an overnight fast. The meal was a burrito-style wrap containing meat or PBMAs, vegetables, salsa, and seasonings in a flour tortilla. The amount of Pasture, Grain, Lamb, or BB was 220 g raw (∼160 g cooked). Venous blood samples were collected over 4 h. Appetite and hunger status was scored with visual analog scales.ResultsPre-meal amino acid concentrations in plasma did not differ by group (P > 0.9), although several nonessential amino acids differed strongly according to participant BMI. Postprandial amino acids peaked at 2–3 h in all groups. The BB meal produced significantly lower plasma concentrations of total, essential, branched-chain, and non-proteogenic amino acids than the Lamb, Pasture, or Grain meals, based on AUC. There were no significant differences between meal groups in scores for hunger, fullness, or cravings.ConclusionsRed meat meals exhibited greater bioavailability of amino acids compared with the PBMA (BB). Pasture versus Grain origins of the beef had little influence on participants’ responses. This trial was registered at ClinicalTrials.gov as NCT04545398.

Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery

AbstractThe popularity of wheat flour tortillas is spreading throughout the world and has become one of the highest‐selling bread products. The USDA Southern Regional Performance Nursery (SRPN) serves as the largest wheat‐growing region in the USA, but the tortilla quality of germplasm in SRPN has remained unknown. This study investigated the kernel and flour quality traits, dough rheological properties, and tortilla quality parameters, and glutenin composition of 131 wheat lines from 1995 to 2007 in SRPN. The high molecular weight glutenin subunits (HMW‐GS) composition and wheat–rye 1RS translocation status of these wheat lines were also detected. A wide variation of wheat and tortilla quality traits was observed among these wheat lines. Association analysis showed that increased protein content and gluten strength significantly decreased the tortilla diameter and improved the tortilla shelf life in terms of 2‐D extensibility parameters (P &lt; .001). The group of wheat lines with acceptable tortilla quality (both diameter &gt;165 mm and day 16 flexibility score &gt;3.0) had medium protein content and dough strength. Compared to wheat lines with 5 + 10 and non‐1RS translocation, those with 2 + 12 and 1RS translocation generally showed lower dough strength and shelf life, and higher tortilla diameter and specific volume (P &lt; 0.01). TAM 302, HBG0358, CO99W192, and CO99534 showed premium tortilla quality with a diameter ≥180 mm and a day 16 flexibility score ≥4.00, which could be used as parents in tortilla wheat breeding program.

Developing a Descriptive Sensory Characterization of Flour Tortilla Applying Flash Profile.

For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is the flash profile (FP), which is based on the generation of the distinctive attributes of the products without any expensive and time-consuming training sessions. The aim of this research was to study the consumption and preference of flour tortillas by consumers and to develop the descriptive characterization of the tortillas by using the flash profile method. The wheat flour tortillas used were two commercial and two handcrafted samples. Ten experienced panelists participated as the FP panel. The panelists generated 22 descriptors, six for texture, seven for appearance, five for odor, and four for flavor. These descriptors differentiate the samples of the flour tortillas. The panelists’ performance was assessed using the consensus index (Rc = 0.508). The first two dimensions of the Generalized Procrustes Analysis represent 83.78% of the data variability. Flash profile proved to be an easy and rapid technique that allowed the distinctive attributes of flour tortillas to be obtained.

Dietary fiber intake and urinary creatinine: methodological implications for epidemiological studies.

Creatinine values are used to estimate renal function and to correct for urinary dilution in exposure assessment studies. Interindividual variability in urinary creatinine (UCR) is determined positively by protein intake and negatively by age and diabetes. These factors, among others, need to be accounted for, to increase comparability throughout epidemiological studies. Recently, dietary fiber has been shown to improve renal function. This study aims to evaluate dietary fiber intake relationship with UCR and its methodological implications for studies using UCR-corrected measurements. In a cross-sectional study, we analyzed information regarding UCR, dietary fiber, age, and other UCR-related factors in 801 women residing in Northern Mexico during 2007-2009. The median fiber intake in this population was 33.14g/day, above the adequate intake level for women > 18years. We estimated an age-adjusted increase of 10.04mg/dL UCR for a 10g/day increase in dietary fiber intake. The main dietary sources of fiber in this population were corn tortillas, raw onions, flour tortillas, and beans. Our results suggest that epidemiological studies adjusting analytes by UCR should also consider controlling dietary fiber intake to improve the comparability of creatinine-corrected values and associations across different populations, such as those in Mexico and Latin America, where protein and fiber intake vary significantly.

What We Do for Each Other

What We Do for Each Other Ramón Escamilla (bio) Timothy Perez had just returned home, with a sizable loan from the Retention Center. In a tan cloth bag he also carried an organic apple pie, some energy drinks, maple bars, marijuana, and assorted other things his son Brad had demanded. Timothy Perez climbed the fourteen stairs and knocked gingerly on his son's door, which flung open. Brad grabbed the bag out of Timothy Perez's hands. In what seemed like one continuous motion, he dumped out the bag, opened a drink with his teeth, and started scooping into the pie with his whole left hand. "Careful! You'll chip your teeth!" Timothy Perez cried out. Brad started fumbling with the packet of drugs, covering it with pie ooze. "You're a little bitch, you know that?" Brad laughed, spitting apple detritus at Timothy Perez. Since his most recent growth spurt, Brad towered several inches over his father—a short, unassuming, aging man. Brad was wearing a brown, crushed velvet Dolce & Gabbana sweatsuit and red Prada sneakers from the previous season. A bespoke leather gaming chair sat next to a large glass table, a table that appeared to be barely supporting the weight of several new computers and some state-of-the-art gaming equipment. Timothy Perez didn't understand most of it, but he did remember exactly what each item had cost. Pizza boxes were strewn around the floor. "Get out of my face. Go wash something." Timothy Perez backed out of the room and shut the door quickly behind him, just in time to protect himself from whatever object or implement Brad threw at him. There was a dull thud on the door. Probably the pizza, Timothy thought. He sighed. More work for tomorrow. Back in the small, cramped side room they had repurposed as a kitchen—Brad having long since taken over the actual kitchen—Leticia Perez was nervously smoking her third cigarette and pretending to read a novel. When Timothy appeared in the doorway, she recoiled out of habit, raising the book to shield her face. "It's me." She sighed and took another long drag, jittering her legs and tapping her foot noiselessly on the stained gray carpet. "Is he out yet? What happened?" [End Page 128] "The usual, I guess. I can't say I'm not nervous about the pot and the crappy food." "He'll be sixteen in two more months," she whispered. "Two more months. I can do anything for sixty days. It's all I can do not to scratch tally marks in the freaking wall. Sixteen and mature and—" "wecannottalkaboutthishere," he hissed. "And you cannot let on that you're counting. I don't know if he even knows when his birthday is. We just need to keep it together, put our heads down, and hope the money holds on this one." Timothy took two steps to the minifridge they kept on the counter. They had flour tortillas, five eggs, and a small jar of pickles. In their only real cupboard, behind a false back, they had some jars of preserves, and cans of beans and tuna. Brad could no longer be trusted not to tamper with their food and water. There were several hidden nooks around their house with water, food staples, and clothing. They had had to wait, in each case, until Brad passed out, and then work stealthily during the bright midmornings. In retrospect, they might have learned from their earlier children, but the process of raising children had never been this fraught. And never cost this much, thought Timothy. Timothy took out a leftover tortilla and sniffed it, then threw it away. "I already ate," mouthed Leticia. "It wasn't for you," Timothy whispered loudly. There was really nothing to do but sit together at the table, and wait. ________ By the very early morning, the noises coming from Brad's room had died down. Timothy and Leticia Perez had slinked out the front door, and powerwalked silently away for the first quarter mile. They lived in a desirable area, where the suburban faded into the rural, and where houses were spaced apart rather...

Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas

ABSTRACT The aim of this research was to evaluate the effect of the popped amaranth flour on the rheology, chemical composition, protein digestibility and physical properties of hot-press tortillas elaborated with a wheat, oat and quinoa flour, compared with refined wheat flour. Mixolab C1 (dough stability) increased 33% with amaranth addition. Results showed that tortillas containing 5:5:20 oat:quinoa:amaranth increased 31.4% and 27.1% soluble dietary fiber and protein than control, respectively. Protein “in vitro” digestibility increased 1.02% and crude fat reduced 35.6%. Tortilla treatment 5:5:20 required same force to deform and to rupture at day 6, and showed a lower L* (16.1%) and higher a*(27.4) and b* (23.1%) than control. Texture acceptance was the same, and odor acceptance was lower for tortilla treatment 5:5:20, compared to control. The partial replacement of wheat flour with amaranth:quinoa:oat flour positively influences the protein content, total dietary fiber content and protein digestibility of tortillas.

Salt content of processed food products available in Dh. Kudahuvadhoo, Maldives

ome of the processed food are junk food which are unhealthy when consumed in excess amount. Commonly used junk food include fast food, chips, candy, gum, sweets, desserts as well as fizzy drinks. These food types consist of salt, sugar, fat and are high in calories. Junk food are easy to make and are easily accessible for consumption making this the main reason people use junk food even though it is not healthy. Consumption of salty junk food regularly increases the amount of salt intake which is undesirable for a healthy life. High amount of salt intake increases blood pressure and other adverse effect to health. A market survey at Dh. Kudahuvadhoo grocery shops (5 shops) was conducted. A convenient sampling was used to collect 30 processed food products. Nutritional values of these products were recorded and analyzed using Microsoft Excel 2016. The salt levels in the products were compared to that of WHO recommended level of salt (&lt; 5g/day). The highest amount of salt among the 30 items was found in Amexicana flour tortillas (2.6g salts per 100g). Cotton candy had zero amount of salt. The mean value of salt in the 30 types of food products was 0.324 g. The salt content processed food products varied, by types, production company, and the country of the production. Although the amount of salt was less than the WHO recommendation level in the selected junk food, daily meals, and intake in high quantity may lead to exceed the WHO recommended level of salt intake.

Validation of simulated commercial manufacturing of flour tortillas to control Salmonella contamination

AbstractThis study validated a typical batch commercial flour tortilla cooking process against Salmonella contamination. Tortilla dough prepared from flour inoculated with a 7‐serovar Salmonella cocktail was pressed in a dough press (preset at 200 °F [93.3°C]) for 3 s, then heated on a griddle (preheated to 221.1°C [430 °F]) for 30, 45 or 60 s on each side, followed by ~8 min of ambient air cooling. The maximum internal temperature of tortillas during cooking was &gt;97°C for all cooking times. The Salmonella counts in tortillas decreased &gt;6‐log at all cooking times; however, tortillas cooked for 30 and 45 s had an undercooked appearance. The water activity and pH of cooked tortillas after 60 s of heating on both sides followed by cooling were 0.934 and 6.62, respectively. The D‐values of the Salmonella cocktail in raw tortilla dough were 22.2, 13.4, and 4.6 min at 55, 58, and 61°C, respectively, and the z‐value was 8.9°C.

Consumer perceptions of anticake agents on shredded Cheddar cheese

Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake agents applied at various levels to Cheddar cheese shreds. Three common anticake agents (80% potato starch/20% cellulose blend, 100% potato starch, or potato starch/corn starch/calcium sulfate blend) were applied to duplicate lots of Cheddar cheese shreds at 1, 2, 3, 4, and 5% (wt/wt). Control Cheddar cheese shreds with no anticake were also included. Sensory properties (appearance, flavor, texture, and hot texture) were documented using a trained sensory panel (n = 8), and 3 consumer acceptance tests were also conducted. In test 1, consumers (n = 110) visually evaluated liking of cold shred appearance. In test 2, consumers (n = 100) evaluated melted shreds on a flour tortilla for overall liking and appearance, flavor, and texture liking. In test 3, consumers (n = 49) participated in a home usage test. Two-way ANOVA (anticake × anticake application rate) was used to interpret the collected data from each test. Visual appearance of shreds was the primary attribute influenced by anticake application and anticake agent. Trained panel evaluation demonstrated that the 100% potato starch anticake had minimal effects on visual appearance. The other 2 agents (80% potato starch/20% cellulose blend and potato starch/corn starch/calcium sulfate blend) showed increases in visible powder at >3% (wt/wt). Consistent with results from trained panelists, higher application rates decreased consumer appearance and color liking for Cheddar shreds with 80% potato starch/20% cellulose and potato starch/corn starch/calcium sulfate blends at >2 or 3% (wt/wt), respectively. Appearance liking of melted shreds decreased with increased anticake application percent but decreased the most for 100% potato starch anticake at greater than 1% (wt/wt) application. Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/wt) application regardless of anticake agent used. In general, anticake agents can be applied to Cheddar cheese shreds at up to 3% (wt/wt) with minimal effect on consumer perception.

Sensory evaluation of a flour tortilla enriched with microcapsules of beet (Beta vulgaris L.)

Beets (Beta vulgaris L.) have antioxidant compounds, with a characteristic color which is due to the presence of betalains. Microencapsulation is a technique used to protect aromas, flavors, colors and nutritional and antioxidant components. The objective of this work was to microencapsulate beet juice (Beta vulgaris L.) by spray drying using gum arabic as wall material, to later elaborate a flour tortilla incorporating the microencapsulated antioxidants from beet juice and evaluate it sensory. The microencapsulation process was carried out using a Mini Spray Dryer. The sensory evaluation used was descriptive and was carried out on 50 panelists (men and women) with an age range of 18 to 23 years. The flour tortilla was accepted by the panelists.

The Fortification of Flours and Their Contribution to the Intake of Vitamins (B1, B2, B3, Folic Acid), Iron, and Zinc in Preschool Population

Abstract Objectives The objective was to determine the level of fortification of wheat and maize flours marketed in Hermosillo, Sonora and their effect on the micronutrient contribution of preschool children in Hermosillo. Methods 35 samples of commercial fortified flours from Hermosillo, Sonora were analyzed. Iron and zinc were determined by atomic absorption spectrophotometry, following AOAC method 999.10 (2011) and the content of thiamine, riboflavin, niacin and folic acid by High Performance Liquid Chromatography (HPLC). In addition, a descriptive cross-sectional study was carried out, with non-probabilistic sampling for convenience and voluntary participation of 106 preschool children from 4 public schools in Hermosillo, who were given an anthropometric, biochemical and dietary assessment. Results The ranges of iron concentrations in wheat and maize flours were 48.95–89.94 mg/kg and 38.55–52.10 mg/kg for zinc, while for vitamins they were 17.93–86.59 mg/kg for thiamine, 14.48- 29.47 mg/kg for riboflavin, 10.29–21.8 mg/kg for niacin and 0.00–2.38 mg/kg for folic acid. The biochemical evaluation showed that 4% of the preschoolers were anaemic, while 84% were deficient in iron reserves. On the other hand, in the dietary evaluation it was observed that among the foods most consumed by preschool children were wheat and maize flour tortillas, pastas, industrial biscuits and breakfast cereals and according to what was reported in the food frequency questionnaire, all the B complex vitamins cover more than 100% of the daily recommendation, while in the case of minerals, more than half of the population reaches to cover the daily recommendations for iron and zinc. Conclusions The results of this work show how adequate government oversight is needed to ensure that the correct addition of micronutrients to flour is met, which could improve the nutritional status of micronutrients in the general population. Funding Sources Centro de Investigación en Alimentación y Desarrollo, A.C.

Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour

Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla quality. Tortillas made from yam (Dioscorea sp.) wheat composite flours were characterized. RWF was substituted with 5%, 10%, 15%, and 20% of fermented yam flour-brown (FYF) and unfermented yam flour-white (UYF). Farinograph water absorptions of UYF-composite flours (65.5% - 77.1%) were significantly (P < 0.05) higher than FYF-composite flour absorptions (60.5% - 61.5%). During storage, moisture contents of composite flour tortillas increased while the RWF-tortilla decreased. Tortilla from FYF-composite flour exhibited greater strength (3.1 N at day zero on average) compared to UYF-composite tortillas (2.1 N at day zero on average), while UYF-composite flour tortillas had good extensibility and rollability properties. The properties and composition type and ratios of flour blends affected tortilla quality during the storage period. The substitution of RWF with 15% or 20% UYF would be more suitable for making tortilla with improved properties compared to that of FYF.