TY - JOUR
T1 - Effect of lupin flour incorporation of mechanical properties of corn flour tortillas
AU - Hernandez-Chavez, Juan Francisco
AU - Guemes-Vera, Norma
AU - Olguin-Pacheco, Marisol
AU - Osorio-Diaz, Perla
AU - Bello-Perez, Luis Arturo
AU - Totosaus-Sanchez, Alfonso
N1 - Publisher Copyright:
© 2019, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved.
PY - 2019
Y1 - 2019
N2 - Many people base their food consumption on corn flour tortillas (tortillas), which has deficiencies in protein. For that reason, the aim in this work was to incorporate Lupinus flour, a legume that is high in protein, into maize tortillas, and to evaluate the texture profile analysis (TPA) and adhesiveness in the doughs at various percentages of Lupinus flour addition, including 2.5%, 5% and 7.5%. Doughs treated with 2.5%, 5% and 7.5% Lupinus flour had higher adhesiveness values of 2.84, 2.38 and 4.62 N, respectively. The same effect was observed for the hardness measurements of the same treatments (2.38, 2.56 and 2.84 N, respectively). Based on the adhesiveness results, the doughs were subsequently used to make tortillas. The lowest tensile strength was found in the 7.5% treatment, with a value of 3.35 N, and the highest tensile strength was 6.61 N, corresponding to the 2.5% treatment. Rollability and inflation were good in the samples from the 2.5% and 7.5% treatments, without breaks and with full blister formation, while in the 5.0% treatment, 25% rupture was observed, and inflation was only medium. The color was light yellow in the 5.0, 7.5, and 2.5% treatments, which was equal to the control.
AB - Many people base their food consumption on corn flour tortillas (tortillas), which has deficiencies in protein. For that reason, the aim in this work was to incorporate Lupinus flour, a legume that is high in protein, into maize tortillas, and to evaluate the texture profile analysis (TPA) and adhesiveness in the doughs at various percentages of Lupinus flour addition, including 2.5%, 5% and 7.5%. Doughs treated with 2.5%, 5% and 7.5% Lupinus flour had higher adhesiveness values of 2.84, 2.38 and 4.62 N, respectively. The same effect was observed for the hardness measurements of the same treatments (2.38, 2.56 and 2.84 N, respectively). Based on the adhesiveness results, the doughs were subsequently used to make tortillas. The lowest tensile strength was found in the 7.5% treatment, with a value of 3.35 N, and the highest tensile strength was 6.61 N, corresponding to the 2.5% treatment. Rollability and inflation were good in the samples from the 2.5% and 7.5% treatments, without breaks and with full blister formation, while in the 5.0% treatment, 25% rupture was observed, and inflation was only medium. The color was light yellow in the 5.0, 7.5, and 2.5% treatments, which was equal to the control.
KW - Adhesiveness
KW - Doughs
KW - Legumes
KW - Rollability
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=85073538775&partnerID=8YFLogxK
U2 - 10.1590/fst.06518
DO - 10.1590/fst.06518
M3 - Artículo
SN - 0101-2061
VL - 39
SP - 704
EP - 710
JO - Food Science and Technology
JF - Food Science and Technology
IS - 3
ER -