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KMID : 1007520030120040419
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Food Science and Biotechnology
2003 Volume.12 No. 4 p.419 ~ p.424
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Physico-Chemical Changes in Tortilla Chips during Deep-Fat Frying
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Lee Jae-Kwon
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Abstract
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The physico-chemical changes during the processing of tortilla chips were studied. More than 80％ of the starch was susceptible to hydrolysis by glucoamylase after baking. The amount of starch susceptible to enzyme increased to above 90％ ater 30 sec of deep-fat frying, and the large particle size of masa. The tortilla chips developed high WAI and WSI at 30℃. Gelatinized starch granules in the tortilla chips were resistant to swelling and leaching of solubles. The solubility of starch in both water and dimethyl sulfoxide decreased as the masa was processed into tortilla chips with the lowest solubility. Both the apparent molecular weight of amylose and amylopectin, and the ratio of amylose to amylopectin were not affected by the processing. The starch granules on the surface of the tortillas displayed more birefringence than those inside the tortillas and the chips. The tortilla chips had a slightly puffed structure due to the formation of gas cells during deep-fat frying. The gelatinized starch granules formed an amorphous glue-like matrix that held together pieces of endosperm cells and protein bodies.
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