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 and Esther Perez-Carrillo

Journal of Food Research, 2014, vol. 4, issue 2

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: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:ags:aesjfr:405244

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