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Development of a lipid formulation, based on Organogel technology, with reduced level of saturated fatty acids for application in wheat flour tortilla

Grant number: 17/16655-7
Support Opportunities:Scholarships abroad - Research
Effective date (Start): January 01, 2018
Effective date (End): June 30, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Daniel Barrera Arellano
Grantee:Daniel Barrera Arellano
Host Investigator: Sergio Roman Othon Serna Saldivar
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Research place: Tecnológico de Monterrey, Mexico  


Nowadays, consumer rejection to products containing trans fat and high levels of saturated fatty acids, known to be related to cardiovascular diseases as well as other deleterious effects on human health, is driving the food industry to look for alternatives to meet consumer demand for healthier foods. One alternative for the replacement of these lipids is the use of organogels based on oil structuring technology. This structuring method allows the application of trans-free and low levels of saturated fatty acids in food production without changing the physical and sensory characteristics of the food. The present research focuses on the use of lipidic formulations based on sunflower organogels structured with a mix of candelilla wax, monoglycerides and palm hardfat as a substitution for the shortenings used at the present, which are rich in trans and saturated fats. Through an experimental Central Composite Rotatable Design, 23 factorial with 3 replicates at the central point and six axial points, organogels will be formulated and evaluated (for texture, stability and microstructure), and used in the formulation and production of wheat flour tortillas, a food of Mexican origin and nowadays consumed worldwide. The tortillas produced with organogels will be also evaluated against those produced with industrial shortening according to opacity, color, texture, rollability, reheating and sensory characteristics (acceptance), newly made and after 14 days storage. Expected result of the present research is the development of one or several organogel-based lipid formulations that allow the production of wheat flour tortillas free of trans fatty acids and presenting reduced levels of saturated fatty acids. (AU)

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