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DEVELOPMENT AND STABILITY OF INTERMEDIATE MOISTURE TORTILLAS
Author(s) -
PELAEZ JOAQUIN,
KAREL MARCUS
Publication year - 1980
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1980.tb00595.x
Subject(s) - potassium sorbate , food science , organoleptic , moisture , water activity , chemistry , enterotoxin , glycerol , water content , biochemistry , sugar , organic chemistry , escherichia coli , geotechnical engineering , engineering , gene
An Intermediate Moisture Tortilla (IMT) that did not support microbicl growth was developed. The formulation consisted of corn flour and water, plus humectants glycerol, salt, and corn solids DE‐42, and the mycostatic agent potassium sorbate. This formulation had a final water activity of 0.86. In contrast to the normal tortilla, the IMT did not support microbial growth as measured by the total aerobic count and the outgrowths of inoculated Staphylococcus aureus 196 ‐E, yeast 72‐B, and Aspergillus niger M.I.T. No enterotoxin A was detected in the IMT, although thermostable nuclease was present. The IMT differed only slightly from normal tortillas in organoleptic properties, but was judged a highly acceptable product.