Effect of degree of starch gelatinization on quality attributes of fried tortilla chips Academic Article

abstract

• The effect of degree of starch gelatinization on the quality attributes of tortilla chips was studied. Three different samples were prepared: control (45% of starch gelatinized before frying), freeze-dried (5% of starch gelatinized before frying), and steamed-baked tortilla chips (87% starch gelatinized before frying). Compared to the control chips, the steamed-baked tortillas produced chips with lower oil content. They shrunk the most and showed a high degree of puffiness and lower crunchiness. Their texture was harder and not very crunchy. The majority of the oil in these chips was located at the surface. The freeze-dried tortilla yielded chips with high oil content. The texture was soft, and the porosity was very low, providing unacceptable characteristics in tortilla chips.

authors

• Moreira, Rosana

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Kawas, M. L., & Moreira, R. G.

citation count

• 49

complete list of authors

• Kawas, ML||Moreira, RG

publication date

• March 2001

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Crunchiness
• Freeze-drying
• Oil Content
• Puffiness
• Steaming

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.2001.tb11336.x

start page

• 300

end page

• 306

volume

• 66

issue

• 2

URL

• http://dx.doi.org/10.1111/j.1365-2621.2001.tb11336.x