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Textural Studies of Stored Corn Tortillas with Added Xanthan Gum
Author(s) -
RománBrito José A.,
AgamaAcevedo Edith,
MéndezMontealvo Guadalupe,
BelloPérez Luis A.
Publication year - 2007
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/cchem-84-5-0502
Subject(s) - xanthan gum , extensibility , chemistry , food science , corn flour , rheology , composite material , materials science , organic chemistry , raw material , computer science , bran , operating system
Nixtamalized corn flour for tortilla preparation had added xanthan gum at different concentrations. Rollability, puncture, and extensibility tests using a texture analyzer machine measured the effect of xanthan gum on the staling of corn tortillas. Rollability, puncture, and extensibility tests were simple, fast, and repeatable. The rollability parameters showed that the addition of gum produced more flexible tortillas with decreased staling. The addition of hydrocolloid decreased the force required to penetrate the tortilla, but this parameter was slightly increased when storage time increased. The parameters determined in the extensibility test showed textural differences because the fresh tortillas had a higher distance of extensibility and this parameter decreased when storage time increased. Untreated stored tortillas presented a higher modulus of deformation, work, and rupture force values. However, the addition of xanthan gum decreased these values. The addition of hydrocolloid to tortilla decreased the hardness and increased the flexibility and rubbery characteristics of tortillas.