Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents Academic Article uri icon

abstract

  • Tortilla stiffening should occur between -23 to 57C, showing a maximum rate near the midpoint of this range (17C). Starch recrystallization below the glass transition temperature (Tg = -23C) 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 21C) on the stiffening rate of corn tortillas with or without additives (carboxymethylcellulose [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 (3-10C). 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. 2006 AACC International, Inc.

published proceedings

  • Cereal Chemistry Journal

author list (cited authors)

  • Bueso, F. J., Waniska, R. D., Moreira, R., Seetharaman, K., & Rooney, L. W.

citation count

  • 6

complete list of authors

  • Bueso, Francisco J||Waniska, Ralph D||Moreira, Rosana||Seetharaman, Koushik||Rooney, Lloyd W

publication date

  • July 2006

publisher