TITLE:
Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour
AUTHORS:
Tawakalit Tope Asiyanbi-Hammed, Senay Simsek
KEYWORDS:
Composite Flour, Specialty Crops, Fermented Yam, Unfermented Yam, Wheat
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.4,
April
3,
2020
ABSTRACT: Mixtures of refined wheat flour (RWF) with flours
from different sources could impact the functional qualities and shelf life of
wheat-based products. Storage stability is one of the most critical factors for
tortilla quality. Tortillas made from yam (Dioscorea sp.) wheat composite flours were characterized.
RWF was substituted with 5%, 10%, 15%, and 20% of fermented yam flour-brown (FYF) and unfermented yam flour-white
(UYF). Farinograph water absorptions of UYF-composite flours (65.5% - 77.1%)
were significantly (P % - 61.5%). During storage, moisture
contents of composite flour tortillas increased while the RWF-tortilla decreased. Tortilla from FYF-composite flour exhibited greater strength (3.1 N at day
zero on average) compared to UYF-composite tortillas (2.1 N at day
zero on average), while UYF-composite flour tortillas had good extensibility and
rollability properties. The properties and composition type and ratios of flour
blends affected tortilla quality during the storage period. The substitution of
RWF with 15% or 20% UYF would be more suitable for making tortilla with improved
properties compared to that of FYF.