Factors affecting the color of corn tortillas and tortilla chips /
(1.2% sucrose, 2.3% free amino groups and 1.2% phenols) for
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1995.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | (1.2% sucrose, 2.3% free amino groups and 1.2% phenols) for (L, a, b), pH, and moisture content of tortillas and chips 5, 15, 30, 60 min and 24 hr prior to frying to examine the acid (GLF) caused darker chips. The combination of glucose and lysine produced darker chips at lower concentrations bleaching agents on color of tortillas and tortilla chips bleaching agents to improve tortilla chip color. Masa was calcium or benzoyl peroxide. Tortillas and chips prepared Chips appeared slightly darker when fried immediately color of the finished chip. Variations in minor components combination of 50 ppm each of glucose, lysine and ferulic combinations of glucose, lysine and ferulic acid. Calcium compared to all paired combinations of glucose, lysine and compared to chips equilibrated for longer periods. Thus, effect of equilibration on chip color. White dry masa flour equilibration time affects the oil absorption, texture and ferulic acid. Tortillas and chips prepared with hydrogen GLF alone. Tortillas fried immediately after baking produced glucose, lysine and ferulic acid required to participate in Hydrogen, benzoyl and calcium peroxide were added as in tortillas and chips at pH < 6.4. The minimum level of increase in a dull, yellow color. No darkening was observed lightening was observed by the addition of < 2500 ppm of lightness when compared to tortillas and chips prepared with NIR. Tortillas and chips became darker above pH 7.5 and 6.4, of corn significantly affect color of white tortillas and oily chips which had excessive pillowing and poor texture. oxide and citric acid were used to increase or decrease pH. peroxide were lighter than untreated tortillas and chips. No respectively. A decrease in lightness was accompanied by an sheeted, baked, cut, equilibrated and fried to produce The effects of phenols, amino acids, reducing sugars, pH and the Maillard reaction was much higher in tortillas than chips tortilla chips was blended with different concentrations and tortilla chips. tortillas and chips using pilot plant equipment. The color were determined. Fat content of chips was determined with were investigated. Baked tortillas were equilibrated for 0, with GLF, citric acid and hydrogen peroxide had increased with significant darkening occurring during frying. The |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xi, 83 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |