Effects of some anti-staling additives, pH and storage on the staling of corn tortillas /
Changes in texture and starch properties of corn tortillas abided by pH, storage and additives, i.e. gluten, a-amylases and alkaline professes were documented. Tortilla texture was evaluate by subjective rollability and pliability, objective 1-D extensibility method, and by a texture profile sensor...
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| Format: | Thesis Book |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
1999.
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| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=733674561&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | Changes in texture and starch properties of corn tortillas abided by pH, storage and additives, i.e. gluten, a-amylases and alkaline professes were documented. Tortilla texture was evaluate by subjective rollability and pliability, objective 1-D extensibility method, and by a texture profile sensor panel. Changes in starch solubility and viscosity were monitored. During storage, tortillas had decreased solvability and pliability, increased hardness and practicability. Reheating aged tortillas improved reliability and pliability, and reduced extension force at fixed distant and rupture force. Tenure of reheated tortillas resembled that of fresh tortillas. Com tortillas staled faster when stored at 4C̊ compared to 25C̊. During storage, tortillas had deceased starch pasting properties and reduced water solubility. Lowest values were observed eon tortillas were stored at 4C̊. Subjective rollability and pliability techniques were viewed as reference methods to monitor changes during storage. Texture profile sensor attributes were elevated with subjective and objective rheological parameters. Pasting viscosity was emulated with subjective and objective rheological parameters. Alkaline tortillas were more reliable and pliable, and were less rigid than acidic tortillas. Lime (CaO) can be used as an anti-staling agent. Alkaline tortillas had darker/yellowish color and higher nixtamalized corn flavor than acidic tortillas. Alkaline ply slows the staling rate, by retarding starch retrogradation due to electrostatic repulsions. Among the anti-staling additives tested, 1% gluten reduced staling. The effect of gluten was for acidic tortillas only. Gluten refund staling in acidic com tortillas possibly by providing a barrier between starch molecules that prevented reassociations. Selected parameters from sensor, subjective, objective and functional methods need to be endured to effectively characterize changes in corn tortillas during storage. Some of these parameters are subjective reliability, pliability, extension fords, sensor springiness, hardness and fracturability, and final viscosity at 60C̊. Storage time significantly affected tortilla texure parameters. Tortilla texture, after reheating, resembled freshly-bake tortillas. Tortilla pH affected tortilla texture, color and flavor properties. Effects of anti-staling additives were apparent in improved texture properties. Alteration of the starch stature of tortillas spears to be required to retain freshly-baked characteristics of tortillas, since starch changes were responsible for staling. |
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| Item Description: | Vita. "Major Subject: Food Science and Technology". |
| Physical Description: | xiii, 112 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilm Inc. |
| Bibliography: | Includes bibliographical references (leaves 84-93). |