Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips Academic Article uri icon

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.

author list (cited authors)

  • Kawas, M. L., & Moreira, R. G.

citation count

  • 45

publication date

  • March 2001

publisher