Characterization of masa and low-moisture corn tortilla using stress relaxation methods
- Additional Document Info
- View All
The stress relaxation technique successfully detected changes in masa due to differences in initial moisture content and resting conditions (time and packaging). Changes in softness of com tortillas was evaluated (fresh to stale) using the stress relaxation technique in uniaxial tension, and bending-tension. Stiffness and energy dissipated were the best tortilla texture indicators. High correlation was observed between the total energy dissipated for fresh com masa and the stiffness of fresh corn tortilla tested under tension mode. A mathematical model was built to estimate the stiffness of fresh com tortilla using fresh masa characteristics. Stress relaxation under uniaxial tension showed good correlation with the scores from the subjective reliability method.
JOURNAL OF TEXTURE STUDIES
author list (cited authors)
Guo, Z., Castell-Perez, M. E., & Moreira, R. G.
complete list of authors
Guo, Z||Castell-Perez, ME||Moreira, RG