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

Abstract

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.

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

“…The spread ratio was also kept on declining with increasing thickness and lay within the range of 5.95 ± 0.08 to 5.80 ± 0.03. In relation to previous scientific literature reported by Asiyanbi‐Hammed and Simsek (2020), the findings of the current study are in favor of the reciprocal interrelationship of thickness and diameter.…”

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

“…This unfermented flatbread, similar to other wheat-based foods, is rich in carbohydrates of high glycemic index and contains low proportions of minerals and fiber (Pérez-Carrillo et al, 2015). Due to the consumer concern about the implications that foods such as wheat flour tortillas have in their health, an increased demand for wheat tortillas with better nutritional values has been raised (Asiyanbi-Hammed & Simsek, 2020). Wheat flour substitution with sprouted wheat, yam and legumes flours has been used as strategy to improve tortilla's nutrimental quality (Asiyanbi-Hammed & Simsek, 2020;Heredia-Olea et al, 2015;Liu et al, 2017;Montemayor-Mora et al, 2018;Serna-Saldivar et al, 2019).…”

“…However, to our knowledge, this has not been evaluated in wheat flour tortillas. The development of functional composite flour tortillas is a challenge, because the use of flours from other sources, other than refined wheat flour, could have negative effect in their physical properties and shelf life (Asiyanbi-Hammed & Simsek, 2020) .…”