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Rheological and Sensory Evaluation of Wheat Flour Tortillas During Storage

¹Texas A&M University, Dept. Soil & Crop Sciences, Cereal Quality Lab. 2474 TAMUS, 370 Olsen Blvd., College Station, TX 77843-2474. ²Corresponding author. Phone: 979-845-8377. E-mail: fbejosan@ag.tamu.edu ³c/o Joseph Kodamanchaly, CARE Cambodia, PO Box 537, Phnom Penh, Cambodia. ⁴Biochemistry Engineering Department, Institute Technological of Celaya, Av. Tecnologico esq Garcia Cubas S/N Celaya, Gto. C.P. 38010, Mexico. ⁵ConAgra Foods, 2800 Blackbridge Rd., York PA 17402.

Texture of wheat flour tortillas over 15 days at room temperature was evaluated using an expert sensory panel, consumer panels, subjective rollability test, large deformation rheological methods (i.e., bending, extensibility [1-D and 2-D], and puncture tests), and stress relaxation method. Most of the changes in texture occurred during the initial 8 days of storage, while texture of tortillas changed slowly thereafter. Differences in texture between fresh and 1-day-old tortillas were detected by many objective rheological methods but not by either sensory panel. The expert sensory panel observed a rapid decrease in tortilla extensibility and an increase in staleness between 1 and 8 days of storage and smaller changes in sensory scores after 8 days of storage. Most objective rheological parameters changed rapidly between 0 and 5 days, and slowly after 5 days of storage. Significant correlations and factor analysis reveal that changes occurring in flour tortillas during staling are estimated better by subjective rollability, sensory evaluation (expert and consumer panels), and 2-dimensional extensibility test than by other methods. Hence, some rheological methods are useful to estimate sensory properties of flour tortillas.