REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogena...

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Asıl Yazarlar:	Buitimea-Cantúa, Nydia E., Salazar-García, María Guadalupe, Serna-Saldívar, Sergio O., Buitimea- Cantúa, Génesis V., Magaña-Barajas, Elisa, Morales-Ortega, Adriana
Materyal Türü:	Online
Dil:	eng
Baskı/Yayın Bilgisi:	Universidad de Sonora 2018
Online Erişim:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/710
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

id	biotecnia-article-710
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spelling	biotecnia-article-7102022-05-31T17:22:20Z REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND Buitimea-Cantúa, Nydia E. Salazar-García, María Guadalupe Serna-Saldívar, Sergio O. Buitimea- Cantúa, Génesis V. Magaña-Barajas, Elisa Morales-Ortega, Adriana Firmness polymorphism rollability zero-trans crystallized fat wheat flour tortilla The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods. Universidad de Sonora 2018-09-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf https://biotecnia.unison.mx/index.php/biotecnia/article/view/710 10.18633/biotecnia.v20i3.710 Biotecnia; Vol. 20 No. 3 (2018): Septiembre-Diciembre; 83-89 Biotecnia; Vol. 20 Núm. 3 (2018): Septiembre-Diciembre; 83-89 1665-1456 1665-1456 eng https://biotecnia.unison.mx/index.php/biotecnia/article/view/710/277 Derechos de autor 2018 Biotecnia
institution	Biotecnia
collection	OJS
language	eng
format	Online
author	Buitimea-Cantúa, Nydia E. Salazar-García, María Guadalupe Serna-Saldívar, Sergio O. Buitimea- Cantúa, Génesis V. Magaña-Barajas, Elisa Morales-Ortega, Adriana
spellingShingle	Buitimea-Cantúa, Nydia E. Salazar-García, María Guadalupe Serna-Saldívar, Sergio O. Buitimea- Cantúa, Génesis V. Magaña-Barajas, Elisa Morales-Ortega, Adriana REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND
author_facet	Buitimea-Cantúa, Nydia E. Salazar-García, María Guadalupe Serna-Saldívar, Sergio O. Buitimea- Cantúa, Génesis V. Magaña-Barajas, Elisa Morales-Ortega, Adriana
author_sort	Buitimea-Cantúa, Nydia E.
title	REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND
title_short	REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND
title_full	REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND
title_fullStr	REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND
title_full_unstemmed	REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND
title_sort	reformulating tortillas with zero-trans crystallized vegetable fat produced from palm stearin and high oleic safflower oil blend
description	The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.
publisher	Universidad de Sonora
publishDate	2018
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/710
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REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

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