Relationship Between Objective and Subjective Wheat Flour Tortilla Quality Evaluation Methods

Abstract

Cereal Chem. 87(5):481-485Accurate determination of tortilla quality is imperative because of the growing market. This calls for quality tests that are replicable. However, current tortilla quality testing relies heavily on subjective tests with unknown reliability. This study aimed to determine the relationship between subjective tortilla quality testing and available objective methods, and assess whether the latter can potentially replace the former. Correlation and regression analyses were done using data on subjective opacity and rollability, and objective L* value and texture parameters based on 114 wheat samples. Opacity scores and L* values were significantly correlated, but this relationship was affected by evaluator experience; in a controlled setting, experienced evaluators scores were more reliable (SEM = ±0.25 -3.8, r = 0.96) than less experienced evaluators (SEM = ±0.25 -7.3, r = 0.92). Tortilla rollability, which approximates shelf stability, correlated most strongly with the rupture distance from two-dimensional extensibility test (r = 0.77). Subjective rollability at day 16 of storage was predicted by rupture distance (day 0) and work (day 4) (R 2 = 0.69). Adding rupture force to the model slightly improves the R 2 to 0.72. Objective color and texture parameter measurements have a potential to replace the subjective tests as primary methods for tortilla quality.

Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas

“…Another explanation could be that the darker color indicates a higher degree of caramelization, since the sourdough tortillas looked darker (Martínez‐Bustos and others 1999). In a study where color of 114 tortillas was measured for L * (brightness or whiteness), a *, and b *, the mean value for L * was 83.05, which results in total agreement with value for control tortilla of our study (Alviola and Awika 2010). A more translucent sourdough tortilla may have been made if baking powder was used in this study.…”

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

“…Barros et al (2010) reported highest b* values. Will, Alviola and Awika (2010) and Anton et al (2008) reported similar color parameters for refined wheat tortilla. Prasopsunwattana et al (2009) reported for a low-fat low-cab commercial wheat tortilla values is one percentage unit lower than reported in this work (Table 2).…”

“…provide a compact, convenient, and efficient way to hold a variety of foods and are thus very well suited for the "on the go" lifestyle that characterizes much of the world today. The key quality attributes that provide the desired functionality in tortillas are extensibility during pressing (diameter) and retention of flexibility over time (shelf stability) (Alviola & Awika, 2010). Important works has been developed to improve aminoacids profile, glycemic index, antioxidant profile, dietary fiber content (Friend, 1992;Scazzina et al, 2008;Barros et al, 2010;Anton et al, 2008;Prasopsunwattana et al, 2009), despite the large amount of information available on the nutritional and physiological properties of fructans, there is not information available on their effects on wheat flour tortilla quality.…”

Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-wheat flour tortillas

“…Translucency, a lack of opacity, is generally considered a quality defect in tortillas because consumers perceive translucency as a characteristic of tortillas that are undercooked or high in fat (Alviola & Awika, 2010). A 'translucent' tortilla is dark or yellowish in color, while 'opaque' tortilla is bright white (Dann, 2014).…”