Abstract
BACKGROUND: Various nutritionally enhanced tortillas were developed by incorporating ingredients with nutritional functionality (carrot, soy, wholemeal kamut and their combination (CSK)) in a standard wheat tortilla formulation. The effect of these ingredients on the physicochemical properties and water status of the products was evaluated.
RESULTS: Partial substitution of carrot juice for water in the tortilla formulation significantly reduced the macroscopic (water activity and moisture content) and thermal (βfrozenβ water (FW) content) properties and marginally reduced the ^1^H molecular mobility (faster ^1^H free induction decay (FID)) compared with the standard. Wholemeal kamut increased the FW content via a possible water redistribution among ingredients. Whole soy flour induced higher ^1^H molecular mobility (T~2B~ relaxation rate, % ^1^H T~2B~ population and single T~1~), probably because a loose soy proteinβwater interaction and/or margarine. The water status of the CSK tortilla reflected the contribution of each ingredient in the respective prototype: fast ^1^H FID (carrot), high FW content (kamut), high ^1^H molecular mobility and low moisture content and water activity (soy).
CONCLUSIONS: The changes in formulation used in this study to produce tortillas with enhanced nutritional value affected the water status of the products in a very interesting manner: the different ingredients altered the water status at different levels. Copyright Β© 2008 Society of Chemical Industry