Effect of Long-Term Storage on Water Status and Physicochemical Properties of Nutritionally Enhanced Tortillas

Abstract

The effect of functional ingredients (carrot juice, whole soy flour, and whole kamut flour) and storage (180 days) on physicochemical properties (texture and amylopectin recrystallization) and water status (moisture content, water activity, ice melting peak thermal properties, and proton nuclear magnetic resonance ( 1 H NMR) mobility) of tortillas has been studied. Different formulations significantly changed the parameters studied during storage resulting in larger changes than in the standard formulation (STD) that, therefore, may be considered the most stable product. The properties of whole kamut tortillas were very similar to those of standard sample while the formulation that contained carrot juice lead to an increased system rigidity observable both at macroscopic (textural properties), macromolecular (significantly reduced), and molecular ( 1 H FID) levels. A decrease of moisture content, water activity, endothermic transition~0°C, and an increase of 1 H NMR mobility ( 1 H T 2 pop A and C) were observed in soy-containing products [(soy enriched (SOY) and carrot, soy, and kamut (CSK)]. SOY and CSK had very low water activity, presented the highest 1 H NMR molecular mobility and underwent the most marked changes during storage suggesting that water activity cannot be taken as a sole indicator of food stability as very important modifications occurred in tortillas at molecular level.

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

“…Compared to commercial products, flakes and muesli made by Kamut® and spelt had acceptable sensory features (appearance, consistency and flavor), and they showed the highest total phenolic, flavonoid, and crude fiber contents (Sumczynski and others ). Furthermore, tortillas partially substituted by whole Kamut® flour (60%) showed high resemblance with the standard (100% wheat flour) (Carini and others ). Spelt flour addition (5%, 10%, and 15%) to corn grits decreased the expansion ratio and fracturability, whereas bulk density and hardness of extrudates increased (Jozinović and others ).…”

Ancient wheat and health: a legend or the reality? A review on KAMUT khorasan wheat

“…The suitability of KAMUT V R khorasan wheat has been positively ascertained in the production of bread (Piergiovanni et al 2009), tortillas (Carini et al 2010) and cookies (Chandi et al 2015). In tortillas, the substitution of regular flour with KAMUT V R khorasan wheat flour slightly modified flour reaction to water (Serventi et al 2009), but the physiochemical properties of the finished product were the same, even in products with a long shelf-life (180 days) (Carini et al 2010). In cookie production, the flour made from KAMUT V R khorasan wheat appeared to be able to substitute common wheat for up to 50% without causing qualitative physical alterations in the product's properties (Chandi et al 2015).…”