Quantifying texture changes in corn tortillas due to staling Academic Article uri icon


  • The change in texture of corn tortillas due to staling is described using stress relaxation methods. Tortilla strips (70 35 mm) were subject to stress relaxation under tension at 3% strain. Force versus distance values were transformed into the textural indicator of stiffness. Fresh corn tortilla had significantly lower stiffness values than the stale tortilla (up to 10 days old). Stiffness decreased with increasing storage temperature from 6C up to 35C. The stiffness value from stress relaxation tests may be used as an objective indicator of tortilla texture.

published proceedings


author list (cited authors)

  • Limanond, B., Castell-Perez, M. E., & Moreira, R. G.

citation count

  • 10

complete list of authors

  • Limanond, B||Castell-Perez, ME||Moreira, RG

publication date

  • May 2002