Effect of hydrocolloids and protein on corn tortilla staling
Date
2000
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Texas A&M University
Abstract
The effects of storage time, addition of various hydrocolloids and protein on tortilla staling were measured. Tortillas were prepared by adding 1% wheat cellulose with two lengths, 1% commercial hydrocolloid blend (xanthan, guar and food starch), 0.5% carboxymethylcellulose (CMC), 8% zein and 8% zein + 0.5% CMC to nixtamalized corn flour (NCF). Tortilla texture was evaluated using subjective and objective techniques. Subjective parameters included bending, rollability and pliability. Objective methods using a texture analyzer included 1-D extensibility stress relaxation with a 7-element Maxwell model. Tortillas were ground, extracted with methanol, dried and Udy milled before the residues were analyzed for pasting properties, water solubility and water absorption. Subjective and objective tests were able to identify changes in tortilla texture during aging for all treatments. CMC (0.5%) had the greatest positive effect on texture of tortillas, followed by cellulose fiber with the longest length (250 []m). The cellulose fiber (30 []m) and the commercial hydrocolloid blend did not affect tortilla properties. The effects of CMC were apparent throughout storage. The cellulose fiber showed significant improvement initially (0.33-9 h), but not during 24-72 h of storage. Zein was difficult to incorporate into the masa. Different dispersion methods were attempted with no significant effect. Formation of a hard film, after alcohol evaporation, on tortilla surface may affect tortilla texture. Tortillas containing zein broke quicker (less structure) and had lower pasting viscosities (increased retrogradation) compared to the control. The addition of 0.5% CMC and zein slightly improved the texture of tortillas; they were almost comparable to control tortillas. Most polymers added to NCF did not improve tortilla texture. Only CMC yielded improved texture during storage.
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Includes bibliographical references (leaves 122-125).
Issued also on microfiche from Lange Micrographics.
Includes bibliographical references (leaves 122-125).
Issued also on microfiche from Lange Micrographics.
Keywords
food science and technology., Major food science and technology.