Chicory Inulin as a Functional Fat Replacer in Wheat Tortillas: Rheological, Nutritional, Textural, and Molecular...

Area of Science:

• Food Science and Technology
• Nutritional Science
• Material Science

Background:

• Reducing fat content in food products like tortillas can negatively impact product quality due to altered molecular interactions.
• Inulin, a dietary fiber, is explored as a potential fat replacer to improve the nutritional profile and texture of reduced-fat foods.

Purpose of the Study:

• To investigate the effects of replacing vegetable shortening with chicory inulin on the rheological, nutritional, textural, and molecular properties of wheat tortillas.
• To assess the suitability of inulin as a fat replacer in commercial wheat tortilla manufacturing.

Main Methods:

• Wheat tortillas were prepared with partial (33%, 66%) and total (100%) replacement of vegetable shortening with chicory inulin.
• Analysis included Mixolab rheology, nutritional profiling (dietary fiber, calories), textural analysis (extensibility, softness), FTIR, and Differential Scanning Calorimetry (DSC).

Main Results:

• Inulin incorporation increased dough stability, hot peak, and final consistencies, while enhancing total and soluble dietary fiber content.
• Reduced fat calories and improved tortilla extensibility and softness were observed, particularly at 33% and 66% inulin substitution.
• FTIR and DSC indicated reduced starch retrogradation and favored amylose-lipid complex formation, suggesting beneficial molecular interactions.

Conclusions:

• Chicory inulin serves as an effective fat replacer in wheat tortillas, enhancing nutritional value (reduced fat, increased fiber) and maintaining desirable texture.
• Inulin promotes favorable molecular interactions within the tortilla matrix, contributing to improved quality attributes.
• The findings support the commercial viability of using inulin in reduced-fat tortilla production, aligning with market demand for healthier options.