Canola oil/candelilla wax oleogel improves texture, retards staling and reduces in vitro starch digestibility of maize tortillas

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...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2020-02, Vol.100 (3), p.1238-1245
Main Authors: Vernon‐Carter, Eduardo Jaime, Alvarez‐Ramirez, Jose, Meraz, Monica, Bello‐Perez, Luis Arturo, Garcia‐Diaz, Samuel
Format: Article
Language:English
Subjects:
Amylose
Barriers
Bread - analysis
Candelilla wax
candelilla wax oleogel
Canola oil
Commercialization
Corn
Digestibility
Digestibility tests
Digestion
Euphorbia - chemistry
Flour - analysis
Food Additives - analysis
Food Handling
Food Quality
Fourier analysis
Fourier transforms
Hardness
Humans
Inclusion complexes
Infrared analysis
Lipids
Masa
nixtamalized maize flour
Oils & fats
Organic Chemicals - chemistry
Organic chemistry
Rapeseed Oil - chemistry
Staling
Starch
Starch - chemistry
Starch - metabolism
Taste
Tensile strength
Texture
tortillas
in vitro starch digestibility
Waxes - analysis
Zea mays - chemistry
Zea mays - metabolism
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Summary: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. © 2019 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.10135