http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
effects of degraded oil and pre-frying treatments on the quality of tortilla chips
(degraded for 60 hr) showed a different temperature profile
(ESEM) pictures demonstrated that the starch/protein matrix
(OBH), raw, and freezing OBH at -12 C for 24 hours (FT).
190'C and quality of the final products were analyzed. The
and the size of the pores throughout the chip were the most
baked in a 3-tiered gas-fired oven at 343'C, 190C, and 190C
baked in an air forced oven at 190C for 3.5 min (OBL), oven-
content, moisture content, and fracturability. Tortillas were
discarded after 25 hours of use when the amount of total
during frying as compared with the fresh oil. The levels of
fatty acid contents, total polar materials, convective heat
for the top, middle, and bottom,, respectively, for 71 sec
frying suggested that the soybean oil should have been
important factors affecting the force needed to break through
initial moisture content of the tortilla affected the final
oil content of the chip, significantly. The pre-frying
oil degradation did not pose any significant effects on oil
polar materials reached 27%. The abused soybean oil
prepared under different pre-frying conditions, i.e., oven-
Refined soybean oils were degraded at 190C for 60 hours. It
surface tension. The off-flavor and foaming developed during
These tortillas were fried in fresh soybean oil for 60 sec at
tortilla chips. Environmental scanning electron microscopy
transfer coefficient, color, specific gravity, viscosity, and
treatments affected the final oil and moisture contents of
was observed that degradation time correlated well with free
"Major subject: Food Science and Technology".
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