|
KMID : 1007520020110050520
|
|
Food Science and Biotechnology
2002 Volume.11 No. 5 p.520 ~ p.525
|
|
|
Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips
|
|
Lee, Jae Kwon
Kim, Byung Yong/Wnniska, Ralph
|
|
|
Abstract
|
|
|
|
Effects of waxy corn on physicochemical properties of tortilla chips were studied. Waxy corn significantly (p<0.05) affected the nixtamalization process, masa properties, and tortilla chip characteristics. Waxy corn produced masa with proper handling properties when nixtamals had 49-51% moisture content. Tortilla prepared from waxy corn became sticky during and after baking, and expanded during frying, resulting in sponge-like structure, which allowed the high absorption of oil compared to tortilla chips prepared from normal corn. In waxy tortilla chips, most starch granules lost their integrity and fused together, forming a smooth amorphous starch matrix in the structure. Waxy tortilla chips also had much larger gas cells with thinner air cell walls than tortilla chips prepared from normal corn.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|