Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Mariscal‐Moreno, Rosa María; Figueroa‐Cárdenas, Juan de Dios; Santiago‐Ramos, David; Rayas‐Duarte, Patricia

doi:10.1111/ijfs.14040

Cited by 40 publications

(20 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results shown in Fig. are in line with a recent study reporting that palmitic acid has the ability to improve the mechanical response of fresh and stored maize tortilla . The use of oils for improving textural properties of polymeric films has been also explored.…”

Section: Resultssupporting

confidence: 88%

“…amylose double‐helix structures) of the starch chains. The formation of an oleogel layer around the starch granules and the formation of amylose–lipid inclusion complexes could be the mechanisms that are responsible for the reduction of the ordered starch chain structures. In turn, the results shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The issue appears to be related to the saponification of lipids in the nixtamalization process. In a recent study, Mariscal‐Moreno et al . showed that the incorporation of 1.0–1.5% palmitic acid reduced starch retrogradation and tortilla staling via the formation of type I and type II amylose–lipid complexes.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

et al. 2019

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The growing concern about the relationships among health, feeding, and the maintenance of a healthy weight has boosted the market for foods with reduced energy values [30]. Amylose-lipid complex (ALC) is recognized as a promising replacement for low-fat food preparation [21,22,24,31,32]; however, to our knowledge, no attempt has been made to apply it to bread preparation. In this study, we prepared ALC with stearic acid and used it to replace shortening in white pan bread.…”

Section: Discussionmentioning

confidence: 99%

“…Resistant starch 5 (RS5) is reported to reduce postprandial glycemic responses and have potential as an intervention in metabolic syndromes, such as type 2 diabetes, obesity, hypertension, and heart disease [21]. Additionally, ALC significantly retarded starch retrogradation and staling of stored tortillas via formation of inclusion complexes between amylose and lipid [22].…”

Section: Introductionmentioning

confidence: 99%

Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread

Lee

Kim

Park³

et al. 2020

Foods

View full text Add to dashboard Cite

Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and used as a shortening replacement in white pan bread preparation. ALCs were prepared using various concentrations of stearic acid to corn starch (1%, 3%, 5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different durations of time (30, 60, and 120 min); then, their complexing properties were assessed using iodine reagent and X-ray diffraction. The complexing reaction at 75 °C for 60 min showed the highest complexing index of the tested conditions; the in vitro digestibility of ALC was lower than that of corn starch. White pan bread was prepared with ALCs and their characteristics, including appearance, loaf volume, and starch retrogradation during storage at room temperature for four days, were compared with those of control bread. With increasing ALC replacement concentrations, loaf volume and shape were significantly affected; however, starch retrogradation was significantly retarded and energy value decreased by ALC replacement. Overall, 50% replacement of shortening by ALC appeared to be a reasonable level for retaining the basic characteristics of the bread while retarding the staling process. These results indicate that ALCs may be potentially useful in the bakery industry for preparing low calorie and low-fat products.

show abstract

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Joel

Isabel

́irez-Wong³

et al. 2022

Cereal Chem

View full text Add to dashboard Cite

Background and Objectives Nutritional benefits of amaranth addition to maize products have been documented. However, studies of the effect on the final product's rheological and textural properties are scarce. The objective was to study the effect of amaranth addition on masa's rheological properties and the tortilla texture of maize nixtamalized flours obtained by extrusion technology. Findings Composite flours of maize with 0%, 15%, 30%, or 45% amaranth were extruded, and masa and tortillas were obtained. Masa properties were evaluated with dynamic rheology and tortilla firmness with the texture profile analysis. The amaranth addition effect was not linear. Fifteen percent addition increased frequency sweep values for G′ and G″, while 30% and 45% addition decreased them. Tortilla firmness decreased at 2 storage hours for 15% addition compared with maize‐only samples (5440 and 7190 (g‐f)/mm). The effects can be partially explained by differences in starch characteristics. Conclusions Amaranth (15% addition) improved masa viscoelastic behavior and reduced firmness during storage. Besides the nutritional effects, amaranth use at the tested level will be helpful in improving the texture of maize tortillas produced with extruded flour. Significance and Novelty The texture of tortillas obtained by extruded flours has not been reported to be completely satisfactory; therefore, the use of amaranth has the potential to improve the final product quality.

show abstract

Amylose lipid complexes formation as an alternative to reduce amylopectin retrogradation and staling of stored tortillas

Cited by 40 publications

References 22 publications

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

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

Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread

Effect of amaranth addition on texture of maize tortilla produced from extruded composite flours

Contact Info

Product

Resources

About