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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
- International journal of food science & technology 2019 v.54 no.5 pp. 1651-1657
- amylopectin, amylose, endothermy, masa, melting, palmitic acid, retrogradation, storage time, texture, thermal analysis, tortillas
- The impact of addition of palmitic acid (PA) on the amylose‐lipid complexes formation and their influence on amylopectin retrogradation were studied. Tortillas prepared with 0.0%, 1.0% and 1.5% (w/w) of PA were stored for 0, 7, and 14 days at 4 °C. Tortillas with 1.0% and 1.5% of PA were softer than tortillas without PA during storage time; this change can be associated with reduction in starch retrogradation. Texture evaluation suggests that retrogradation reduction, influences directly tortilla texture (r = 0.82; P < 0.007). Thermal analysis revealed that tortillas had three endotherms corresponding to melting of (i) retrograded amylopectin, (ii) type I amylose‐lipid complexes and (iii) type II amylose‐lipid complexes. Addition of palmitic acid to masa during tortilla‐making process may be an alternative strategy to reduce starch retrogradation and tortilla staling.