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Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12984/3864
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dc.creatorBuitimea-Cantúa, Nydia E.-
dc.creatorSalazar-García, María Guadalupe-
dc.creatorSerna-Saldívar, Sergio O.-
dc.creatorBuitimea- Cantúa, Génesis V.-
dc.creatorMagaña-Barajas, Elisa-
dc.creatorMorales-Ortega, Adriana-
dc.date2018-09-07-
dc.identifierhttps://biotecnia.unison.mx/index.php/biotecnia/article/view/710-
dc.identifier10.18633/biotecnia.v20i3.710-
dc.descriptionThe 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.en-US
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherUniversidad de Sonoraes-ES
dc.relationhttps://biotecnia.unison.mx/index.php/biotecnia/article/view/710/277-
dc.rightsDerechos de autor 2018 Biotecniaes-ES
dc.sourceBiotecnia; Vol. 20 No. 3 (2018); 83-89en-US
dc.sourceBiotecnia; Vol. 20 Núm. 3 (2018); 83-89es-ES
dc.source1665-1456-
dc.source1665-1456-
dc.subjectFirmnessen-US
dc.subjectpolymorphismen-US
dc.subjectrollabilityen-US
dc.subjectzero-trans crystallized faten-US
dc.subjectwheat flour tortillaen-US
dc.titleREFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLENDen-US
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
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