Development of Functional Tortillas with Inulin and Fructooligosaccharide: Effects on Dough, Tortilla Properties, and Sensory Evaluation

The aim of this study was to produce functional tortillas by adding prebiotics. For this, the wheat flour in the tortilla formulation was substituted with prebiotics and thus the effects of varying proportions of inulin (2.5%, 5%, and 7.5%) and fructooligosaccharide (FOS) (0.5%, 1%, and 1.5%) alone and in combination on the properties of the dough and tortillas were investigated. The results indicated that the addition of prebiotics at varying levels to the dough increased the development time determined by the farinograph while reducing water absorption and stability values (p<0.05). Investigation of the qualities of tortillas produced with prebiotic additions revealed an increase in specific volume and a decrease in moisture content with increasing prebiotic concentration (p < 0.05). Two-dimensional extensibility analysis conducted on days 1, 7, and 14 revealed a decrease in toughness and extensibility as the storage time increased, while one-dimensional extensibility analysis values showed an increase in hardness. Regarding the sensory analysis, generally the combined use of inulin and FOS was preferred by the panelists; in particular, T15 (7.5% inulin + 1.5% FOS) acquired a score similar to that of the control. In conclusion, functional tortillas with added inulin and fructooligosaccharide comparable to traditional tortillas were successfully produced.