Prediction of wheat tortilla quality using multivariate modeling of kernel, flour, and dough properties

Jondiko, T.

doi:10.1016/j.ifset.2016.01.010

Cited by 12 publications

(14 citation statements)

References 20 publications

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“…Nowadays, food consumers show a strong interest for “clean label” products (Jondiko et al, ). So, it is desired for food manufacturers to substitute synthetic food additives such as food preservatives by natural food components (Sedaghat Doost, Dewettinck, Devlieghere, & Van der Meeren, ).…”

Section: Introductionmentioning

confidence: 99%

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Doost

Devlieghere

Dirckx

et al. 2018

J Food Process Preserv

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There is an increased interest for essential oil nanoemulsions as natural food preservatives. We utilized sugar‐based surfactants including Quillaja Saponin (QS), Sucrose Monopalmitate (SMP), and Octyl Modified Starch (OMS). The outcomes presented that nanoemulsions could be successfully formed. Whereas oregano emulsions stabilized by SMP exposed to salt and acidic pH were highly unstable, QS could form more stable colloidal systems. Oregano nanoemulsions containing a very low amount of sunflower oil (SO) were not susceptible to Ostwald ripening during 60 days of storage at 20 °C. The optimization of the production process through response surface methodology revealed that incorporation of only 6.9 wt % SO at a microfluidization pressure of 73.5 MPa was sufficient to form a long‐term stable nanoemulsion with no changes in antibacterial activity. This work gives valuable and practical information to produce a natural antimicrobial agent potentially applicable in food and beverage, as well as cosmetics and pharmaceutical industries. Practical applications Recently, there has been a great demand by not only food consumers but also manufacturers for products containing natural ingredients. In this study, a promising nanoemulsion delivery system for oregano as an essential oil model with long‐term stability using a biosurfactant (Quillaja Saponin) was successfully produced by microfluidization. We optimized the formulation in terms of energy requirement and costs, which are important factors from an industry point of view. The fabricated colloidal dispersions have antimicrobial as well as flavoring and potential antioxidant applications in different products including food and beverages, as well as pharmaceutical and beauty products.

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Section: Introductionmentioning

confidence: 99%

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Doost

Devlieghere

Dirckx

et al. 2018

J Food Process Preserv

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show abstract

“…Accordingly, longer relaxation times correspond to stronger wheat flour doughs, which exhibit less tendency to flow when subjected to strain (more solid-like behavior). As a simple and sufficiently repeatable uniaxial test, stress relaxation has been extensively used by cereal scientists in compressive, tensile, and shear modes with the use of small deformation and large deformation (Bhattacharya, Narasimha, & Bhattacharya, 2006;Chapman, Mulvaney, Chinnaswamy, Rayas-Duarte, & Allvin, 2012;Fu, Chang, & Shiau, 2015;Jondiko et al, 2016;Mastromatteo et al, 2013;McCann & Day, 2013;McCann et al, 2018;Safari-Ardi & Phan-Thien, 1998;Sozer & Dalgic, 2007;Uthayakumaran et al, 2002;Xiao, Charalambides, & Williams, 2007). Safari-Ardi and Phan-Thien (1998) demonstrated that shear stress relaxation at large deformation (strain %1-29%) is more suitable than that at small deformation (strain ≤0.1%) for the purpose of screening wheat varieties based on their gluten strength.…”

Section: Stress Relaxationmentioning

confidence: 99%

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

et al. 2018

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Background and objectives The need for cost‐effective, fast, and reliable techniques to evaluate wheat protein content and quality has led to the modification of available methods as well as the development of new methods. This review provides information on two emerging methods, that is, low‐field nuclear magnetic resonance (LF‐NMR) and low‐intensity ultrasound, with potential for evaluating wheat protein content and quality. Findings New techniques with additional capabilities have been developed over the years to provide wheat researchers with information that could not be acquired by the use of conventional methods. LF‐NMR and low‐intensity ultrasound are two emerging techniques in the world of cereal science whose speed, ease of operation, and reliability could promote their applications to wheat screening research studies. This review of these two potential wheat protein quality evaluation methods highlights the necessity of developing such cutting‐edge tools which are advantageous over the conventional tools. Conclusions Easy‐to‐use LF‐NMR and low‐intensity ultrasound seem to have the potential to provide nondestructive, fast evaluation methods that are superior to the currently used techniques in terms of accuracy and cost, respectively. However, further investigations to achieve complete development of such methods are still required. Significance and novelty The potential of LF‐NMR and low‐intensity ultrasound as fast, accurate, and cost‐effective wheat screening tools was confirmed through critical discussions and comparisons of a variety of most widely used wheat quality evaluation techniques.

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“…There are three methods to produce tortillas: hot-press, die-cut, and hand-stretched; however, more than 90% of total tortillas are produced using the hot-press procedure (Bejosano & Alviola, 2015). Large diameter, softness, long shelf life with stable flexibility, and greater opacity are the desirable criteria of the hot-press processed tortilla (Jondiko et al, 2012(Jondiko et al, , 2016Waniska et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Like most hard wheat products, tortillas are produced using gluten-structured dough with an evenly distributed and moderately strong gluten network that is necessary for desirable physical texture and shelf life (Alviola et al, 2008). High molecular weight glutenin subunits (HMW-GS), the major contributor to functionality of the gluten network in the dough, significantly affected wheat product quality (Jondiko et al, 2016;Rasheed et al, 2014). Several studies used partial deletion of HMW-GS to balance the elasticity and extensibility of dough to produce good quality tortillas with both large diameter and long shelf life (Jondiko et al, 2012;Mondal et al, 2008;Tuncil et al, 2016), which seems a promising approach to breed-specific wheat lines for tortilla production.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies with a limited number of flour samples tried to construct prediction models for tortilla quality parameters (Barros et al, 2010), or to discriminate the suitability of wheat lines for tortilla processing, mainly using both diameter (>165 mm) and day 16 flexibility score (>3.0) as the criterions (Jondiko et al, 2016). However, each tortilla quality parameter was usually predicted by a specific model and independent variables.…”

Section: Introductionmentioning

confidence: 99%

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Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery

et al. 2021

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Prediction of wheat tortilla quality using multivariate modeling of kernel, flour, and dough properties

Cited by 12 publications

References 20 publications

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Fabrication ofOriganum compactumessential oil nanoemulsions stabilized using Quillaja Saponin biosurfactant

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

Effect of wheat quality traits and glutenin composition on tortilla quality from the USDA Southern Regional Performance Nursery

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