Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips
Marie Louise Kawas, Rosana G. Moreira
Journal of Food Science
Abstract
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.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
steamed-baked tortilla chips produced chips with lower oil content
“Compared to the control chips, the steamed-baked tortillas produced chips with lower oil content.”
freeze-dried tortilla chips produced chips with high oil content
“The freeze-dried tortilla yielded chips with high oil content.”
steamed-baked tortilla chips had harder texture and not very crunchy
“Their texture was harder and not very crunchy.”