TY - JOUR
T1 - Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas
AU - Vernon-Carter, Eduardo Jaime
AU - Alvarez-Ramirez, Jose
AU - Meraz, Monica
AU - Bello-Perez, Luis Arturo
AU - Garcia-Diaz, Samuel
N1 - Publisher Copyright:
© 2019 Society of Chemical Industry
PY - 2020/2/1
Y1 - 2020/2/1
N2 - 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.
AB - 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.
KW - candelilla wax oleogel
KW - nixtamalized maize flour
KW - tortillas; in vitro starch digestibility
UR - http://www.scopus.com/inward/record.url?scp=85076112970&partnerID=8YFLogxK
U2 - 10.1002/jsfa.10135
DO - 10.1002/jsfa.10135
M3 - Artículo
C2 - 31696519
AN - SCOPUS:85076112970
SN - 0022-5142
VL - 100
SP - 1238
EP - 1245
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 3
ER -