Alicea-Matos, Cristina

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    Tortillas (“wraps”) con harinas compuestas de trigo y yuca
    (2018) Alicea-Matos, Cristina; Pérez-Muñoz, Fernando; College of Arts and Sciences – Sciences; Chávez-Jáuregui, Rosa N.; Dumas Rodríguez, Jose A.; Department of Food Science and Technology; Colón Ramírez, Silvestre
    There is local concern about the huge importation of food, including cereal flours such as wheat, and its implication to Puerto Rico's food security. This research proposes the use of cassava flour as a partial substitution of wheat flour for the production of tortillas. The effect on product characteristics of adding cassava flour and additives to the formulation was studied to evaluate its effect on the characteristics of the product, against tortillas made with 100% wheat flour in its formulation. The addition of xanthan gum, glycerol, and gluten helped improve the qualities of tortillas with cassava flour, promoting a softer product with better elasticity. The treatment with was added gluten protein, along with xanthan gum and glycerol, showed qualities more similar to commercial control; requiring less force to be punctured and being more elastic when performing texture tests. The addition of the hydrocolloid glycerol in the formulations helped reduce the force required to penetrate the tortilla, resulting in a more manageable tortilla. On the other hand, when estimating the glycemic index of the resulting product, it was found that tortillas with cassava flour in their formulation have a glycemic index of 21.45, followed by 21.66 for the HYXG treatment. The treatment with the lowest glycemic index value was the treatment to which gluten was added, in addition to glycerol and xanthan gum with an average of 17.76. Color analysis proved to be significant for some treatments, however, these differences proved not to be considerable when compared to the control. It is feasible to implement a partial substitution of cassava flour for the tortilla formulation made from wheat flour. According to the results, the tortilla with partial replacement of cassava flour, which contains additives such as glycerol and xanthan gum, showed humidity closer to commercial control. This indicates that the product is a soft one and does not have the susceptibility to break when the consumer handles it.