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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.