title: Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS).
abstract: Tortilla is the most popular type of bread both in South and Central America. Since the demand for this bread among different classes of society is significant, improving its nutrient content could be important. Distillers dried grains with solubles is good source of fiber and protein, and can be used in the fortification of tortilla. In this study, three levels of DDGS (0, 10 and 20 %) were substituted for wheat flour and the physical and chemical properties of the resulting products were evaluated. Results showed that for the 20 % DDGS level, minimum force was required to rupture the tortilla. The color of the tortillas substituted with 10 and 20 % DDGS were darker, being 64.11 and 59.99, respectively (P < 0.05). As for chemical properties, the samples fortified with 10 and 20 % DDGS had higher protein (9.35 and 10.78 % dried basis), fiber (2.21 and 2.33 % dried basis) and fat (23.60 and 24.65 % dried basis) values at P < 0.05. Thus, it appeared that using DDGS in wheat tortillas can improve some of the nutritional values such as protein and fiber as well as the textural properties of these breads. Further work should examine consumer acceptability of these products.
authors.affiliation: South Dakota State University, Brookings, SD 57007 USA.
authors.forename: Shirin
authors.initials: S
authors.lastname: Pourafshar
authors.affiliation: Department of Agricultural and Biosystems Engineering, Iowa State University, 3327 Elings Hall, Ames, IA 50011 USA.
authors.forename: Kurt A
authors.initials: KA
authors.lastname: Rosentrater
authors.affiliation: South Dakota State University, Brookings, SD 57007 USA.
authors.forename: Padmanaban G
authors.initials: PG
authors.lastname: Krishnan
keywords: All-purpose flour; DDGS; Wheat tortillas