Evaluation of masa texture /
acceptability for measuring masa stickiness. None of the
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1997.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Summary: | acceptability for measuring masa stickiness. None of the adhesiveness test might have good potential provided the adhesiveness tests were used to determine-nine differences adhesiveness values increased and decreased, respectively, as among commercial masas produced in the plant and the changes analysis measurements included hardness, adhesiveness, and tacos. Several methods to form masa in an objective coefficient of variation was high (50%) which limited its cohesiveness, springiness, gumminess, and chewiness. The TPA corn masas from nixtarnalized corn flours used for tortillas did not appear to be as good as the hardness values obtained effective indicators of masa stickiness although the from the TPA technique. The TA.XT2 texture analyzer was hardness values were the most highly correlated with hardness values which was also noted by subjective in masas before and after pumping from the grinder to the its effectiveness. Measurements from the adhesiveness test masa was stored up to 24 hrs. No difference among fresh masas for different products were observed but fresh masa mixed with nixtamalized corn flours had significantly higher observations. TPA hardness successfully detected differences other four TPA measurements were practical measures of masa probe used in this test is redesigned using metal typically relatively high coefficient of variation (21%) which limited repeatable way were developed during this study. The TPA reproducible measurement. None of the methods evaluated were sheeter. The hardness method is the most useful and subjective evaluations of the texture and machinability of subjective masa texture measurements; however, the subjective texture values and had the lowest coefficient of taken to a commercial tortilleria where the TPA and texture. The adhesiveness force was significantly correlated that occurred. Both methods could be used in the commercial the TA.XT2 texture analyzer were developed and compared with tortilleria to obtain repeatable data. The TPA hardness and Two objective methods to determine texture of corn masa using used in masa sheeting and pressing. variation. The TPA adhesiveness values were correlated with with subjective evaluations of masa texture but it had a |
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| Item Description: | "Major subject: Food Science and Technology". Vita. |
| Physical Description: | xii, 101 leaves : illustrations ; 28 cm. Also available online. Issued also on microfiche from Lange Micrographics. |
| Bibliography: | Includes bibliographical references. |