AN APPROACH TO INCREASING FIBER CONTENT OF WHEAT TORTILLAS

Tortillas were prepared using eight fibers from five sources (corn, oa t, pea, soy, and sugar beet) at 4, 8, 12, 16, and 20% levels. The chem ical composition of the fibers varied with the botanical source and ma nufacturing process. Tortillas were evaluated for moisture, dietary fi ber, diameter, pH, color, rollability, shelf stability, and organolept ic properties. Increasing the fiber content decreased dough machinabil ity and increased mixing and resting times. Tortilla diameter increase d with increasing fiber levels. Color of tortillas containing 8% sugar beet or corn bran fibers were darker and more yellow than were contro l tortillas. Dietary fiber content of tortillas increased more than se venfold at the highest level of fiber(20%) incorporation. Shelf-stabil ity of tortillas decreased with increased fiber content. Tortillas con taining corn or oat fibers processed with alkaline peroxide retained r ollability longer than did tortillas containing other fibers. Tortilla s containing oat or soy fibers at the 16% level were ranked lower than were control tortillas. Sensory evaluation of tortillas containing 8% soy or oat fibers showed they were similar to controls and were prefe rred over other fibers. Acceptable tortillas with a good shelf stabili ty can be made by incorporating less-than-or-equal-to 12% of some fibe rs.