Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality

Resistant starch (RS) ingredients are an attractive option to increase dietary fiber in baked products. This study determined the effect of two forms of cross-linked and pregelatinized cross-linked RS, Fibersym-RW (Fsym) or FiberRite-RW (FRite), respectively, from wheat on dough and tortilla quality and acceptability. Refined wheat tortillas with 0% (control) to 15% RS (Hour basis) were made using a standard baking process. Tortillas with 100% whole white wheat were also made. Physical and rheological properties of dough and tortillas, and sensory profile of tortillas were evaluated. Dough with whole wheat and 15% FRite were significantly harder and less extensible than the control dough; this was related to high water absorption of these (loughs. Tortillas with whole wheat and 10-15% FRite were less puffed and denser than the control: however these levels of FRite significantly increased tortilla weight thy up to 6.2%). Dough and tortillas with Fsym were comparable to the control. Dietary fiber (g/100 g, db) increased from 2.8 +/- 0.3 in control to 14.3 +/- 0.5 and 13.6 +/- 0.5 in 15% Fsym and 15% FRite tortillas. respectively. Tortillas with whole wheat were less acceptable than the control in appearance, flavor, and texture, while tortillas with 15% Fsym had higher overall acceptability than the control. Incorporation of 15% cross-linked wheat RS to increase tortilla dietary fiber is feasible without negatively affecting dough handling and tortilla quality.