Reduction of oil in tortilla chips using impingement drying Academic Article

abstract

• Tortilla pieces were prepared from nixtamalized masa flour and dried under impinging hot air. The effect of different drying conditions on the drying rate, texture, shrinkage profile and microstructure was analysed. The results indicated that drying rate was mostly affected by the air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature. A process to produce low-fat tortilla chips with good flavor and texture using convection-oven baking, air impingement drying, and frying was suggested and validated. 1997 Academic Press Limited.

authors

• Moreira, Rosana

published proceedings

• FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE

author list (cited authors)

• Lujan-Acosta, J., & Moreira, R. G.

citation count

• 10

complete list of authors

• Lujan-Acosta, J||Moreira, RG

publication date

• December 1997

publisher

• Elsevier  Publisher

published in

• LWT: Food Science and Technology  Journal

keywords

• Corn
• Impingement Drying
• Microstructure
• Tortilla

Digital Object Identifier (DOI)

• 10.1006/fstl.1997.0282

start page

• 834

end page

• 840

volume

• 30

issue

• 8

URL

• http://dx.doi.org/10.1006/fstl.1997.0282