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Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents
Author(s) -
Bueso Francisco J.,
Waniska Ralph D.,
Moreira Rosana,
Seetharaman Koushik,
Rooney Lloyd W.
Publication year - 2006
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cc-83-0348
Subject(s) - differential scanning calorimetry , chemistry , amylopectin , glass transition , starch , waxy corn , recrystallization (geology) , amylose , softening , food science , chemical engineering , composite material , materials science , thermodynamics , organic chemistry , paleontology , physics , biology , engineering , polymer
Tortilla stiffening should occur between ‐23 to 57°C, showing a maximum rate near the midpoint of this range (17°C). Starch recrystallization below the glass transition temperature (T g = ‐23°C) in corn tortillas is minimal due to lack of molecular mobility. The objective of this study was to determine the effect of storage temperature (‐20 to 21°C) on the stiffening rate of corn tortillas with or without additives (carboxy‐methylcellulose [CMC] and maltogenic amylase). Tortilla pliability, stiffness, and energy dissipated obtained by stress relaxation, and amylopectin recrystallization determined by differential scanning calorimetry (DSC) showed a second‐order polynomial relationship with temperature. Tortillas became stiff faster during refrigerated storage (3–10°C). Adding 0.25% CMC and 1,650 AU of amylase maintained tortilla softness and flexibility, both at room temperature and under refrigeration for at least three weeks.