Meeting Abstract - Poster Presentation

Tortilla quality and antioxidant properties of flour tortillas with tannin sorghum bran and brown flaxseed
D. GUAJARDO-FLORES (1), N. Alviola (1), C. M. McDonough (1), R. D. Waniska (1), L. W. Rooney (1)
(1) Texas A&M University, College Station, TX, USA
Cereal Foods World 52:A42

The flour tortilla market continues to grow and become popular in the U.S. Consumption of whole grains or products containing healthy ingredients are increasing. Two ingredients that contribute natural sources of dietary fiber, antioxidants and color include tannin sorghum and brown flaxseed. Inclusion of bran into baked products increases a healthy perception, but often changes the texture of products. Therefore, the goal of this study was to analyze the effect of the addition of tannin sorghum bran with stabilized and ground whole brown flaxseed on antioxidant properties and texture properties during storage in flour tortillas. Antioxidant activity, phenol content, subjective tortilla rollability and objective texture measurements using the 3D extensibility method were evaluated in flour tortillas with different levels of tannin sorghum bran (0%, 5%, 10%) combined with 5% whole ground flaxseed. Color (CIE L*a*b* scale) was measured 24 hours after baking. Texture was evaluated using the TA.XT2i Texture Analyzer (Texture Technologies Corp., Scarsdale, NY/Stable Micro Systems, Godalming, Surrey, UK) using a 3D extensibility method. The addition of flaxseed and bran significantly darkened the tortillas in each successive treatment. After day 1 there was no significant difference in rupture force and modulus values between treatments. Control tortillas retained flexibility longer than the other treatments; tortillas with 10% bran had cracks after eight days of storage, while the control lasted 16 days without cracking. Treatments containing 10% and 5% sorghum bran with 5% flaxseed had higher values for phenols and antioxidant activity and the lowest L values. Tannin sorghum bran and brown flaxseed provided natural color with higher antioxidant capabilities than control treatment.