Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Waxy Corn on Processing and Characteristics of Tortilla Chips

Lee, Jae-Kwon;Kim, Byung-Yong;Waniska, Ralph

  • Published : 20021000
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Abstract

Effects of waxy com on physicochemical properties of tortilla chips were studied. Waxy com significantly (p<0.05) affected the nixtamalization process, masa properties, and tortilla chip characteristics. Waxy com produced masa with proper handling properties when nixtamals had 49-51 % moisture content. Tortilla prepared from waxy com 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 com. 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 com.

Keywords

References

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