The Experts below are selected from a list of 4029 Experts worldwide ranked by ideXlab platform
Joseph M. Awika - One of the best experts on this subject based on the ideXlab platform.
-
small deformation rheological properties of dough are useful tool to predict the effects of modest sodium reduction on flour Tortilla quality
Lwt - Food Science and Technology, 2016Co-Authors: Yunus E Tuncil, T. Jondiko, M E Castellperez, Alex F Puertagomez, Joseph M. AwikaAbstract:Ingredient substitution can produce modest changes in wheat dough that are not detectable by standard methods, but significantly impact final product quality. This study used dynamic oscillatory frequency sweep tests to evaluate effects of substitution of sodium with potassium and calcium based leavening systems on Tortilla dough viscoelastic properties in relation to final product quality. Treatments involved replacing 0, 50 and 100% NaHCO3. Complex modulus (G*) and phase angle (δ) values of dough samples were determined at increasing frequencies (0.01–10 Hz/25 °C) within the linear viscoelastic region (5 Pa/25 °C). Tortillas were processed and evaluated for quality over 16 d of storage. Traditional dough compression force and relaxation time from stress relaxation test did not detect treatment effects (P < 0.05). Significant differences (P < 0.05) in dough G* and δ values were detected above 3.162 Hz and 0.01 Hz, respectively. Final Tortilla quality (flexibility, diameter, and color) was significantly affected by treatment. Tortilla flexibility was highly correlated with G* (r = −0.92) and δ (r = −0.80) at 10 Hz. Dynamic oscillatory testing can predict the functional performance of leavening agents for producing Tortillas with superior shelf stability.
-
effect of high molecular weight glutenin subunit allelic composition on wheat flour Tortilla quality
Cereal Chemistry, 2012Co-Authors: T. Jondiko, Dirk B. Hays, Noviola J. Alviola, Michael Tilley, Amir M H Ibrahim, Joseph M. AwikaAbstract:ABSTRACT Wheat cultivars possessing quality attributes needed to produce optimum quality Tortillas have not been identified. This study investigated the effect of variations in high-molecular-weight glutenin subunits encoded at the Glu-1 loci (Glu-A1, Glu-B1, and Glu-D1) on dough properties and Tortilla quality. Flour protein profiles, dough texture, and Tortilla physical quality attributes were evaluated. Deletion at Glu-D1 resulted in reduced insoluble polymeric protein content of flour, reduced dough compression force, and large dough extensibility. These properties produced very large Tortillas (181 mm diameter) compared with a control made with commercial Tortilla wheat flour (161 mm). Presence of a 7 + 9 allelic pair at Glu-B1 increased dough strength (largest compression force, reduced extensibility, and small-diameter Tortillas). Deletion at Glu-A1 produced large Tortillas (173 mm) but with unacceptable flexibility during storage (score <3.0 at day 16). In general, presence of 2* at Glu-A1, in com...
-
effect of strong gluten flour on quality of wheat Tortillas fortified with cross linked resistant starch
Journal of Food Processing and Preservation, 2012Co-Authors: J. N. Alviola, T. Jondiko, Joseph M. AwikaAbstract:ABSTRACT Tortillas have become popular and thus are an attractive vehicle to improve dietary fiber consumption. This work investigated the effect of a high dietary fiber cross-linked resistant starch (RS4), and strong gluten bread flour on wheat Tortilla textural and quality attributes. Commercial Tortilla and bread flours (TF and BF, respectively) were substituted with RS4 containing 90% dietary fiber at 0, 15, 20 and 25%. RS4 substitution decreased mixing resistance of both BF and TF dough, but had minimal effect on water absorption. The RS4-substituted Tortillas required significantly less force (4.5–8.8 N) to extend than control (8.7–10.6 N), implying they were more tender. RS4 substitution increased opacity and diameter of Tortillas, both desirable attributes. The RS4-substituted BF Tortillas were significantly more shelf stable, retaining good flexibility (average score = 4.0) after 18 days of storage, compared with RS4-substituted TF Tortillas, which lost flexibility within 4 days of storage. PRACTICAL APPLICATIONS Tortillas are currently popular due to the convenience they provide consumers and have surpassed sandwich bread as the preferred wrap for quick meals in the U.S.A. This makes Tortillas a logical target to improve dietary fiber consumption. However, attempts to increase the dietary fiber content of Tortillas have been unsuccessful due to the negative impact on product texture and shelf stability. Complicating the problem further is the fact that wheat Tortilla flour does not have clearly defined quality parameters, as is the case with bread flour. This leads to inconsistent and unpredictable product quality. Taking advantage of the strong gluten in bread flour and the well-defined raw material quality parameters can allow for incorporation of significant dietary fiber in Tortillas without adverse impact on product texture and shelf stability. This would eliminate the need for expensive additives to obtain desirable product texture.
-
Effect of Cross-Linked Resistant Starch on Wheat Tortilla Quality
Cereal Chemistry Journal, 2010Co-Authors: J. N. Alviola, T. Jondiko, Joseph M. AwikaAbstract:ABSTRACT Resistant starch (RS) ingredients are an attractive option to increase dietary fiber in baked products. This study determined the effect of two forms of cross-linked and pregelatinized cross-linked RS, Fibersym-RW (Fsym) or FiberRite-RW (FRite), respectively, from wheat on dough and Tortilla quality and acceptability. Refined wheat Tortillas with 0% (control) to 15% RS (flour basis) were made using a standard baking process. Tortillas with 100% whole white wheat were also made. Physical and rheological properties of dough and Tortillas, and sensory profile of Tortillas were evaluated. Dough with whole wheat and 15% FRite were significantly harder and less extensible than the control dough; this was related to high water absorption of these doughs. Tortillas with whole wheat and 10–15% FRite were less puffed and denser than the control; however these levels of FRite significantly increased Tortilla weight (by up to 6.2%). Dough and Tortillas with Fsym were comparable to the control. Dietary fiber ...
Luis A. Bello-pérez - One of the best experts on this subject based on the ideXlab platform.
-
Tortilla added with unripe banana and cassava flours: chemical composition and starch digestibility
Cyta-journal of Food, 2013Co-Authors: A. Aparicio-saguilan, Edith Agama-acevedo, Perla Osorio-díaz, José Juan Islas-hernández, Luis A. Bello-pérezAbstract:Tortilla is the main staple food in Mexico. The principal fractions of Tortillas are carbohydrates, where starch is the major constituent. Tortillas containing corn dough (600 g/kg) plus unripe banana flour (400 g/kg) (Musa paradisiaca L.) (UBF), and corn dough (500 g/kg) plus cassava flour (500 g/kg) (Mahinot esculenta Crantz) (CF) were analyzed for chemical composition and in vitro starch digestibility, and the glycemic index was also predicted. Protein and dietary fiber content decreased in Tortillas added with UBF and CF. Fresh Tortilla with UBF had the highest resistant starch (RS) content and with CF the lowest one. An increase in RS content with the storage time was determined in control Tortilla and with CF, but Tortilla with UBF did not. The predicted glycemic index decreased in stored Tortillas. The change in digestible carbohydrates in Tortilla with the addition of non-traditional ingredients can be an alternative for people with special nutrition requirements.
-
Effect of endosperm type on texture and in vitro starch digestibility of maize Tortillas
LWT - Food Science and Technology, 2011Co-Authors: Perla Osorio-díaz, Edith Agama-acevedo, Luis A. Bello-pérez, José Juan Islas-hernández, Noel Orlando Gómez-montiel, Octavio Paredes-lópezAbstract:Tortilla is the main staple of Mexico and it is made using diverse maize varieties, which have different endosperm types. Three maize varieties with vitreous, intermediate and floury endosperms were used. Texture and starch digestibility were evaluated in freshly prepared and stored Tortillas for 24, 48 and 72 h. Tortilla made with maize of vitreous endosperm had the highest force to rupture and the lowest distance of elongation, indicating more rigid texture. Stored Tortillas had lower available starch content and higher effect was shown by Tortilla of vitreous endosperm, pattern that agrees with the higher increase in the resistant starch content with the storage time. Fresh Tortilla of floury endosperm showed the highest hydrolysis rate during the first 15 min followed by Tortillas of intermediate and vitreous endosperms. Starch hydrolysis values decreased when storage time increased, in agreement with the resistant starch content in the stored Tortillas. At the longest storage time (72 h) Tortilla of floury endosperm presented higher hydrolysis rate, followed by Tortilla of intermediate and vitreous endosperms. The endosperm type plays an important role in the textural and starch digestibility of fresh and stored Tortillas.
-
Proximal composition and in vitro starch digestibility in flaxseed-added corn Tortilla.
Journal of the Science of Food and Agriculture, 2008Co-Authors: Rodolfo Rendón-villalobos, Edith Agama-acevedo, Perla Osorio-díaz, Juscelino Tovar, Luis A. Bello-pérezAbstract:BACKGROUND: The effect of addition of flaxseed flour (10:90, 15:85 and 20:80, w/w) on the chemical composition and starch digestibility of corn Tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, freeze-dried, ground and analyzed for fat, protein, ash, total starch (TS), available starch (AS) and resistant starch (RS) contents as well as for starch hydrolysis rate and predicted glycemic index (pGI). Tortillas made from commercial nixtamalized corn flour were used as control sample. RESULTS: Flaxseed flour addition increased the fat and protein content of Tortilla, whereas TS and AS decreased. TS was 15.25% lower in the 20% flaxseed-containing Tortilla as compared to the control sample. The AS content was 12.65% lower in the composite Tortilla. RS content in the samples ranged between 1.92% for the control sample and 5.08% for the Tortilla containing 20% flaxseed. The reduced enzymatic starch hydrolysis rate and pGI recorded for the flaxseed-added Tortilla, indicated slow digestion features. CONCLUSIONS: Flaxseed-added Tortilla might be used to increase the consumption of α-linolenic acid in the daily diet and modulate starch digestibility of corn Tortilla. This kind of product may be used by people with special diet reqirements. (Less)
-
Chemical composition and in vitro starch digestibility of pigmented corn Tortilla
Journal of the Science of Food and Agriculture, 2007Co-Authors: Juan P. Hernández-uribe, Edith Agama-acevedo, Juscelino Tovar, José Juan Islas-hernández, Luis A. Bello-pérezAbstract:BACKGROUND: Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and in vitro starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and predicted glycemic index (pGI). The impact of cold storage (4°C) on digestibility was also investigated. RESULTS: Despite its higher protein and lipid contents, pigmented Tortilla exhibited lower AS content than the white product. AS in both types of Tortilla decreased during the first 2 days of storage, and remained stable thereafter. Blue Tortilla had lower RS content (21 g kg-1 dry matter basis) than the white Tortilla (30 g kg-1 dry matter basis). RS values were slightly higher in 2 day-stored Tortillas than in their fresh counterparts. Although the RRS content in recently made white Tortillas was greater than in the colored preparation, stored blue Tortillas exhibited double RRS values compared with freshly baked samples. α-Amylolysis of blue Tortilla was slower than in the white sample. Consequently, blue Tortilla exhibited a lower pGI value. pGI for the white Tortilla decreased upon cold storage, a change that was not be observed for the colored preparation. CONCLUSION: Starch digestibility characteristics of blue Tortilla make it suitable for people with special nutritional or metabolic requirements.
-
Textural Studies of Stored Corn Tortillas with Added Xanthan Gum
Cereal Chemistry Journal, 2007Co-Authors: José A. Román-brito, Edith Agama-acevedo, Guadalupe Méndez-montealvo, Luis A. Bello-pérezAbstract:ABSTRACT Nixtamalized corn flour for Tortilla preparation had added xanthan gum at different concentrations. Rollability, puncture, and extensibility tests using a texture analyzer machine measured the effect of xanthan gum on the staling of corn Tortillas. Rollability, puncture, and extensibility tests were simple, fast, and repeatable. The rollability parameters showed that the addition of gum produced more flexible Tortillas with decreased staling. The addition of hydrocolloid decreased the force required to penetrate the Tortilla, but this parameter was slightly increased when storage time increased. The parameters determined in the extensibility test showed textural differences because the fresh Tortillas had a higher distance of extensibility and this parameter decreased when storage time increased. Untreated stored Tortillas presented a higher modulus of deformation, work, and rupture force values. However, the addition of xanthan gum decreased these values. The addition of hydrocolloid to Tortilla...
Padmanaban G Krishnan - One of the best experts on this subject based on the ideXlab platform.
-
changes in chemical and physical properties of latin american wheat flour based Tortillas substituted with different levels of distillers dried grains with solubles ddgs
Journal of Food Science and Technology-mysore, 2015Co-Authors: Shirin Pourafshar, Kurt A Rosentrater, Padmanaban G KrishnanAbstract:Tortilla is the most popular type of bread both in South and Central America. Since the demand for this bread among different classes of society is significant, improving its nutrient content could be important. Distillers dried grains with solubles is good source of fiber and protein, and can be used in the fortification of Tortilla. In this study, three levels of DDGS (0, 10 and 20 %) were substituted for wheat flour and the physical and chemical properties of the resulting products were evaluated. Results showed that for the 20 % DDGS level, minimum force was required to rupture the Tortilla. The color of the Tortillas substituted with 10 and 20 % DDGS were darker, being 64.11 and 59.99, respectively (P < 0.05). As for chemical properties, the samples fortified with 10 and 20 % DDGS had higher protein (9.35 and 10.78 % dried basis), fiber (2.21 and 2.33 % dried basis) and fat (23.60 and 24.65 % dried basis) values at P < 0.05. Thus, it appeared that using DDGS in wheat Tortillas can improve some of the nutritional values such as protein and fiber as well as the textural properties of these breads. Further work should examine consumer acceptability of these products.
-
Changes in chemical and physical properties of Latin American wheat flour based Tortillas substituted with different levels of distillers dried grains with solubles (DDGS)
Journal of Food Science and Technology, 2015Co-Authors: Shirin Pourafshar, Kurt A Rosentrater, Padmanaban G KrishnanAbstract:Tortilla is the most popular type of bread both in South and Central America. Since the demand for this bread among different classes of society is significant, improving its nutrient content could be important. Distillers dried grains with solubles is good source of fiber and protein, and can be used in the fortification of Tortilla. In this study, three levels of DDGS (0, 10 and 20 %) were substituted for wheat flour and the physical and chemical properties of the resulting products were evaluated. Results showed that for the 20 % DDGS level, minimum force was required to rupture the Tortilla. The color of the Tortillas substituted with 10 and 20 % DDGS were darker, being 64.11 and 59.99, respectively ( P
Luis A Belloperez - One of the best experts on this subject based on the ideXlab platform.
-
canola oil candelilla wax oleogel improves texture retards staling and reduces in vitro starch digestibility of maize Tortillas
Journal of the Science of Food and Agriculture, 2020Co-Authors: E J Vernoncarter, Luis A Belloperez, Jose Alvarezramirez, Monica Meraz, Samuel GarciadiazAbstract:BACKGROUND: Maize Tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g(-1) ) to a basic masa formulation (water, 60 g 100 g(-1) ; nixtamalized maize flour, 40 g 100 g(-1) ) on the texture, staling and in vitro starch digestibility of maize Tortillas made using a hot plate (200 degrees C). RESULTS: Textural analysis showed that CWO reduced hardness and increased the tensile strength of Tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that Tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control Tortilla without oleogel. CONCLUSION: The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. (c) 2019 Society of Chemical Industry.
-
canola oil candelilla wax oleogel improves texture retards staling and reduces in vitro starch digestibility of maize Tortillas
Journal of the Science of Food and Agriculture, 2020Co-Authors: E J Vernoncarter, Luis A Belloperez, Jose Alvarezramirez, Monica Meraz, Samuel GarciadiazAbstract:BACKGROUND Maize Tortilla staling is a major drawback that affects its commercialization and consumption, and so novel methods for retarding staling are continuously being explored. The present study evaluated the effect of adding a canola oil/candelilla wax oleogel (CWO; 0. 2, 4 and 6 g 100 g-1 ) to a basic masa formulation (water, 60 g 100 g-1 ; nixtamalized maize flour, 40 g 100 g-1 ) on the texture, staling and in vitro starch digestibility of maize Tortillas made using a hot plate (200 °C). RESULTS Textural analysis showed that CWO reduced hardness and increased the tensile strength of Tortillas. Fourier transform infrared analysis indicated that the retrogradation of starch chains, quantified in terms of the intensity ratio 1047/1022, was reduced by oleogel incorporation. In vitro starch digestibility tests showed that Tortillas containing CWO had lower readily digestible and slowly digestible starch fractions compared to the control Tortilla without oleogel. CONCLUSION The formation of amylose-lipid inclusion complexes and the formation of an oily physical barrier around starch granules were postulated as mechanisms underlying the reduced starch digestibility. © 2019 Society of Chemical Industry.
-
effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn Tortilla
Journal of Cereal Science, 2014Co-Authors: Luis A Belloperez, Juan De Dios Figueroacardenas, Pamela C Floressilva, Edith Agamaacevedo, Jose A Lopezvalenzuela, Osvaldo H CampanellaAbstract:There is a growing interest for an environment-friendly nixtamalization process. Nixtamalization with calcium salts generates a minimum level of polluting residues. The effect of a nixtamalization process with calcium carbonate (NCC) on the indigestible carbohydrate content and starch digestibility of Tortillas was evaluated. Traditional and NCC Tortillas showed lower moisture content than commercial Tortillas. Similar protein, ash, and carbohydrate content were found for the three Tortillas, but NCC Tortillas showed the highest lipid content. The NCC Tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) NCC and traditional Tortillas showed similar resistant starch content. Fresh traditional Tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of NCC Tortilla decreased. Fresh traditional and NCC Tortillas had lower predicted glycemic index (pGI) than commercial Tortillas, and upon storage, the three Tortillas presented lower pGI values than their fresh counterparts. Consumption of Tortillas produced with the NCC can produce positive effects in the human health.
-
chemical composition and in vitro starch digestibility of corn Tortillas with added amaranth flour
Journal of the Science of Food and Agriculture, 2007Co-Authors: Jose Juan Islashernandez, Juscelino Tovar, Edith Agamaacevedo, Rodolfo J Rendonvillalobos, Luis A BelloperezAbstract:BACKGROUND: Corn Tortillas containing 20% (w/w) amaranth flour (AF) were kept in cold storage and analysed after various times for chemical composition and in vitro starch digestibility, including predicted glycemic index. Comparison was made with traditional nixtamalised corn flour (NCF) Tortillas. RESULTS: Lipid and protein contents were higher in mixed NCF/AF Tortilla than in NCF Tortilla. Available starch (AS) content was lower in NCF/AF Tortilla and decreased during cold storage. However, this decrease was greater in NCF Tortilla, suggesting slower starch retrogradation in NCF/AF Tortilla. After 96 h of storage, total resistant starch (RS) content was higher in NCF Tortilla than in NCF/AF Tortilla. However, no differences were detected thereafter, indicating similar retrogradation after long storage times. Retrograded resistant starch contents indicated that only part of the total RS in Tortilla is due to retrogradation, which agrees with the tendency recorded for AS and RS in both types of Tortilla. α-Amylolysis rates were similar in NCF/AF and NCF Tortillas, decreasing with storage. The predicted glycemic index was always higher in NCF/AF Tortilla, a pattern that might be due to the waxy-type starch present in AF. CONCLUSION: NCF/AF Tortilla might be suitable as a product with higher protein content and higher glycemic index than conventional NCF Tortilla.
-
effect of storage time on in vitro digestion rate and resistant starch content of Tortillas elaborated from commercial corn masas
Archivos Latinoamericanos De Nutricion, 2005Co-Authors: Edith Agamaacevedo, Juscelino Tovar, Rodolfo Rendonvillalobos, Sergio Ruben Trejoestrada, Luis A BelloperezAbstract:Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4 degrees C for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical composition did not change with the storage time, but soluble carbohydrates decreased slightly during storage. A significant decrease in available starch content upon storage was observed, concomitant with increased resistant starch (RS) levels. These changes are possibly due to retrogradation. Retrograded resistant starch (RRS) values increased with storage time; in some samples, RRS represented more than 75% of total RS whereas in others it only accounted for 25%. The digestion rate (DR) in the freshly prepared Tortillas was similar for the various samples, but after 72 h storage some differences among Tortillas were found. Also, when a single Tortilla sample was compared throughout the different storage times, lower DRs were determined in samples subjected to prolonged storage, which is related to the concomitant. increase in RRS. The differences found among the various Tortilla samples may be due to minor variations in the commercial processing conditions and to the use of different corn varieties.
Rosana G. Moreira - One of the best experts on this subject based on the ideXlab platform.
-
Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents
Cereal Chemistry Journal, 2006Co-Authors: Francisco J. Bueso, Rosana G. Moreira, Ralph D. Waniska, Koushik Seetharaman, Lloyd W. RooneyAbstract:ABSTRACT Tortilla stiffening should occur between -23 to 57°C, showing a maximum rate near the midpoint of this range (17°C). Starch recrystallization below the glass transition temperature (Tg = -23°C) in corn Tortillas is minimal due to lack of molecular mobility. The objective of this study was to determine the effect of storage temperature (-20 to 21°C) on the stiffening rate of corn Tortillas with or without additives (carboxy-methylcellulose [CMC] and maltogenic amylase). Tortilla pliability, stiffness, and energy dissipated obtained by stress relaxation, and amylopectin recrystallization determined by differential scanning calorimetry (DSC) showed a second-order polynomial relationship with temperature. Tortillas became stiff faster during refrigerated storage (3–10°C). Adding 0.25% CMC and 1,650 AU of amylase maintained Tortilla softness and flexibility, both at room temperature and under refrigeration for at least three weeks.
-
QUANTIFYING TEXTURE CHANGES IN CORN TortillaS DUE TO STALING
Journal of Texture Studies, 2002Co-Authors: B. Limanond, M.e. Castell‐perez, Rosana G. MoreiraAbstract:The change in texture of corn Tortillas due to staling is described using stress relaxation methods. Tortilla strips (70 x 35 mm) were subject to stress relaxation under tension at 3% strain. Force versus distance values were transformed into the textural indicator of stiffness. Fresh corn Tortilla had significantly lower stiffness values than the stale Tortilla (up to 10 days old). Stiffness decreased with increasing storage temperature from 6C up to 35C. The stiffness value from stress relaxation tests may be used as an objective indicator of Tortilla texture. Les changements ayant lieu lors du ranssissement des Tortillas de mais sont etudies grâce aux methode de relaxation de contrainte. L'indicateur de texture etudie est la rigidite (stiffness). Les Tortillas frâches sont moins rigides que les Tortillas rassis. La rigidite decroit quand la temperature d'entreposage augmente.
-
Modeling the kinetics of corn Tortilla staling using stress relaxation data
Journal of Food Engineering, 2002Co-Authors: Boostrapa Limanond, M. Elena Castell-perez, Rosana G. MoreiraAbstract:Abstract The extent of corn Tortilla staling was quantified in terms of degree of amylopectin crystallization using data from stress relaxation and polymer crystallization theory. The staling process in corn Tortillas was studied as a function of time (fresh up to 10 days) and storage temperature (6–35 °C). Fresh corn Tortilla has a lower value of stiffness than stale Tortilla thus indicating how Tortilla becomes firmer with time. The stiffness of Tortilla decreases with increasing temperature. The Avrami-nucleation model was applied to the kinetic data. This model was selected to describe the extent of crystallization of amylopectin in corn Tortilla using stress relaxation techniques in the temperature range of 6–30 °C with the maximum nucleation rate at temperature of 12.3 °C. Results correlated well with subjective measurements of Tortilla rollability.
-
Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips
Journal of Food Science, 2001Co-Authors: Marie Louise Kawas, Rosana G. MoreiraAbstract:ABSTRACT: The effect of degree of starch gelatinization on the quality attributes of Tortilla chips was studied. Three different samples were prepared: control (45% of starch gelatinized before frying), freeze-dried (5% of starch gelatinized before frying), and steamed-baked Tortilla chips (87% starch gelatinized before frying). Compared to the control chips, the steamed-baked Tortillas produced chips with lower oil content. They shrunk the most and showed a high degree of puffiness and lower crunchiness. Their texture was harder and not very crunchy. The majority of the oil in these chips was located at the surface. The freeze-dried Tortilla yielded chips with high oil content. The texture was soft, and the porosity was very low, providing unacceptable characteristics in Tortilla chips.
-
characterization of masa and low moisture corn Tortilla using stress relaxation methods
Journal of Texture Studies, 1999Co-Authors: Z Guo, M E Castellperez, Rosana G. MoreiraAbstract:The stress relaxation technique successfully detected changes in masa due to differences in initial moisture content and resting conditions (time and packaging). Changes in softness of corn Tortillas was evaluated (fresh to stale) using the stress relaxation technique in uniaxial tension, and bending-tension. Stiffness and energy dissipated were the best Tortilla texture indicators. High correlation was observed between the total energy dissipated for fresh corn masa and the stiffness of fresh corn Tortilla tested under tension mode. A mathematical model was built to estimate the stiffness of fresh corn Tortilla using fresh masa characteristics. Stress relaxation under uniaxial tension showed good correlation with the scores from the subjective rollability method.
