Mold Inhibition in Wheat Flour Tortillas with Natamycin
Introduction: Wheat flour tortillas are a popular food product in many parts of the world, particularly in North America and Latin America. However, due to their high moisture content, tortillas are highly susceptible to mold growth, especially during storage in warm, humid environments. Natamycin, a natural antifungal agent, helps inhibit mold growth, extending shelf life and ensuring the product remains fresh.
Issues
Mold Growth: Due to the moisture content and soft texture of tortillas, mold can quickly develop, especially when the product is stored for longer periods.
Shelf Life: Fresh tortillas typically have a shelf life of 5-7 days, but mold growth often spoils them within this time frame.
Consumer Demand: Many consumers are seeking natural, preservative-free options, making synthetic preservatives less desirable.
Solution
Natamycin 0.01%: Natamycin was added to the dough during tortilla preparation to control mold growth, significantly extending the product's shelf life.
Results
Mold-Free for 21 Days: Tortillas remained mold-free for 21 days under ambient storage conditions, significantly increasing their shelf life.
No Sensory Changes: The tortillas retained their softness, flavor, and texture, with no noticeable off-flavors or changes in appearance.
Inhibition of Mold Growth: Natamycin effectively prevented the growth of fungal contaminants, including Aspergillus and Penicillium species.
Conclusion: Natamycin offers a clean-label solution to prevent mold growth in wheat flour tortillas, extending shelf life without compromising the product’s flavor or texture. It meets consumer demand for natural preservatives in bakery and flour-based products.
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Nisin
Natamycin
Rosemary Extract
