Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas Efecto de la sustitución de harina de trigo y el contenido de harina de amaranto sobre las propiedades reológicas, fisicoquímicas y texturales de tortillas de harina de trigo-avena-quinoa-amaranto elaboradas por prensado en caliente Academic Article in Scopus

© 2021 The Author(s). Published with license by Taylor & Francis Group, LLC.The aim of this research was to evaluate the effect of the popped amaranth flour on the rheology, chemical composition, protein digestibility and physical properties of hot-press tortillas elaborated with a wheat, oat and quinoa flour, compared with refined wheat flour. Mixolab C1 (dough stability) increased 33% with amaranth addition. Results showed that tortillas containing 5:5:20 oat:quinoa:amaranth increased 31.4% and 27.1% soluble dietary fiber and protein than control, respectively. Protein ¿in vitro¿ digestibility increased 1.02% and crude fat reduced 35.6%. Tortilla treatment 5:5:20 required same force to deform and to rupture at day 6, and showed a lower L* (16.1%) and higher a*(27.4) and b* (23.1%) than control. Texture acceptance was the same, and odor acceptance was lower for tortilla treatment 5:5:20, compared to control. The partial replacement of wheat flour with amaranth:quinoa:oat flour positively influences the protein content, total dietary fiber content and protein digestibility of tortillas.

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