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ARS Home » Plains Area » Manhattan, Kansas » Center for Grain and Animal Health Research » Grain Quality and Structure Research » Research » Publications at this Location » Publication #178416


item Akdogan, Hulya
item Chung, Okkyung

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/1/2005
Publication Date: 9/11/2005
Citation: Akdogan, H.P. and Chung, O.K. 2005. Effects of different emulsifiers on the textural properties and shelf-stability of 100% whole wheat flour tortillas. Abstract No. 309 Page 163 in: Program Book of the 90th Annual Meeting of the AACC. [Abstract]

Interpretive Summary:

Technical Abstract: 100% whole wheat (WW) products offer many health benefits by being naturally rich in fiber and bran as well as in B and E vitamins, iron, phytochemicals, and phytoestrogens. 100% WW tortillas have their own sizable market and like other tortilla types their shelf-life and texture play vital importance in consumer acceptance. The literature on 100% WW tortillas is scarce, therefore, this study was performed to evaluate the influence of three different types of emulsifying agents, sodium stearyl lactylate (SSL), lecithin, and glyceryl monostearate (GMS), on tortilla staling. All samples were subjected to extensibility (tear) tests by using a TA-XT2 Texture Analyzer at days 0, 2, 4, 8, 12, 16, and 20 days of storage. A completely randomized statistical design was chosen. One-way analysis of variance (ANOVA) was used to analyze the data. There was not a significant difference among the means of color attributes of tortillas (L, a, b) as well as the means of tortilla diameters. The maximum force to tear and gradient (modulus of deformation) were highly correlated to tortilla rollability scores (a scale of 0 to 5 was used, 5 being the most acceptable). Although all emulsifiers improved the shelf-life, lecithin at 2% resulted in the lowest maximum force to tear at day 0 (softest) as well as the highest rollability score (3.5/5) at the end of day 20. The control tortillas were the most stretchable (longest distance to tear) at day 0 compared with the tortillas made with emulsifiers. However, at day 20, the control and emulsifier added tortillas did not exhibit a significant difference regarding the distance to tear. Among all three emulsifiers used, lecithin at 2% level was the most effective to improve the shelf-life and texture of 100% WW tortillas.