Effect of Inuline and Oatmeal Addition on Fat and Dietary Fiber Content in Hot Press Wheat Flour Tortilla

Erick Heredia-Olea, Alejandra Martinez-Martinez, Sylvia Payan-Tamez, Isabel Palomera-Santandreu, Sara Guajardo-Flores, Esther Perez-Carrillo

Abstract


Reduced fat wheat tortilla was formulated A formulation reduced in shortening with the fiber dietary properties of the whole grain has been proposed. The aim of this research was to evaluate the effect of the replacement of wheat flour by oatmeal and shortening by inuline, on some physical characteristics and fat and dietary content of wheat tortillas. Three treatments of tortilla were tested: refined, whole and a 4:3:3 refined: whole flour: oatmeal plus 9:1 shortening: inuline. Analysis of dietary fiber, fat, texture, diameter, thickness and color were performed. Results showed that this oatmeal-inuline tortillas had similar texture and thickness and lower diameter that conventional wheat tortillas. Oatmeal-inuline tortillas are redder than refined wheat tortilla. Oatmeal-inuline substitution tortilla had 45% less fat and 71% more dietary fiber than refined flour tortilla with same textural characteristics.


Keywords


wheat tortillas, dietary fiber, oatmeal, inuline, fat reduction

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DOI: http://dx.doi.org/10.5539/jfr.v4n2p44

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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