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- W2078562162 abstract "Abstract To flour tortillas formulations containing 25 g/100 g of pinto bean flour, 0.5 g/100 g and 0.75 g/100 g of guar gum and sodium carboxymethyl cellulose (CMC) were added and their shelf stability was studied at 4 and 25 °C over 7 days. Texture, determined instrumentally, rollability, and water holding capacity were the main parameters studied. Selected samples were evaluated by 55 participants to determine consumer acceptability. Firmness and cohesiveness were negatively affected by the addition of bean flour, however, this effect was partially overcome by the addition of hydrocolloids. Guar gum had a positive significant influence on water holding capacity and texture over time ( P P" @default.
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- W2078562162 date "2009-01-01" @default.
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- W2078562162 title "Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L.) flour: Effects of hydrocolloid addition" @default.
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- W2078562162 doi "https://doi.org/10.1016/j.lwt.2008.06.005" @default.
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