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EFFECT OF MONO‐ AND DIGLYCERIDE ADDITION ON BAKED TORTILLA CHIPS AND THEIR STORAGE PROPERTIES 1
Author(s) -
KAYACIER AHMED,
SINGH RAKESH K.
Publication year - 2003
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.1745-4549.2003.tb00496.x
Subject(s) - rheology , food science , monoglyceride , moisture , water content , materials science , chemistry , composite material , organic chemistry , fatty acid , geotechnical engineering , engineering
The effects of mono‐ and diglycerides on textural properties of baked tortilla chips were studied. The rheological properties and moisture content of tortilla chips were also studied to investigate storage properties. The rheological values increased with the addition of emulsifiers. Fracturability of tortilla chips increased up to 35.0% with addition of mono‐ and diglycerides and hardness increased up to 42.7%. Rheological properties decreased linearly with increasing concentration. Similar results were observed for the tortilla chips that were held at room temperature for storage. The control chips picked up moisture during storage, with the moisture content of chips increasing from 18.33% to 22.48% after 4 weeks of storage. The moisture content of tortilla chips prepared with mono‐ and diglycerides did not increase during storage.