Desenvolvimento e avaliação de pré-misturas para tortilhas a base de farinhas de milho amarelo ou branco de tipo bijú com diferentes proporções de aveia

Abstract

Through corn, huge quantities of products are produced in the food industry, either for human or animal food, but its use extends to other industries, such as pharmaceuticals. Brazil is the third largest corn producer in the world, but despite this fact, corn is not the most consumed cereal in the country, behind wheat. Developing and promoting corn-based products is a good way to stimulate its consumption, and corn flour of the bijú type is a good alternative for use, because it is easily found and has a low cost. Oatmeal participates in human nutrition in several ways and has an excellent nutritional value, besides being a cereal rich in soluble dietary fiber, which gives it a position among the foods named as "functional". The present research sought to develop and evaluate premixes for tortillas, generated from yellow and white corn flour of bijú type. The premix formulations differed from each other by having different amounts of corn flour and oat flour, corresponded to the proportions of 100:00, 90:10, 80:20 and 70:30, respectively. The premixes were evaluated by titratable acidity determination test, which quantified the acidity levels (a deterioration indicator) of the samples after performing titration with 0.1 mol.L-1 sodium hydroxide. A qualitative analysis of rancidity was also performed, where the odors of the stored premixes were evaluated every fifteen days, ascertaining in which period the rancid aromas were present. To analyze the tortillas, twenty tortillas of each premix were produced, and evaluated by rolling test in periods corresponded to 30 minutes, 24, 48 and 72 hours after the production of these tortillas. The present work allowed the development of premixes for tortillas with stability to rancidity for a period of up to six months and the tortillas produced showed the necessary flexibility for use in tacos. The tortillas, when stored in refrigeration reached a shelf life of 72 hours, showing the necessary flexibility of use for fast food taco preparation establishments.