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Texture is one of the critical quality attributes of corn tortillas and to preserve it, one of the most employedmethods is the addition of gums. In this work, the effect of the addition of Opuntia flour (OF) on the textural attributes of corntortillas has been studied. Tortillas were elaborated with corn flour and water, and 0, 5, and 10% of Opuntia flour were addedto basic formula. Sensorial hardness were determined by means of a ranking test, using signal detection ranking procedures,and instrumental hardness were measured by means of a spherical punch puncture test and a tearing test in a Texture Analyzer.The obtained results in the sensory analysis, as well as in the instrumental determinations, show that that corn tortillas with OFadded are significantly harder (p<0.05) than those without OF. The the tearing test showed a better correlation (Pearson’s,rα=0.05, 0.989; Spearman’s, SCCα=0.05, 1.0) than the puncture test (rα=0.05, 0.927; SCCα=0.05, 1.0) with the sensory ranking test todetermine hardness. These results show that OF addition to the corn tortillas basic formulation improves the textural attributesof this food.