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QUANTIFYING TEXTURE CHANGES IN CORN TORTILLAS DUE TO STALING
Author(s) -
LIMAD B.,
CASTELLPEREZ M.E.,
MOREIRA R.G.
Publication year - 2002
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2002.tb01333.x
Subject(s) - stiffness , texture (cosmology) , materials science , tension (geology) , stress relaxation , stress (linguistics) , composite material , strain (injury) , computer science , compression (physics) , medicine , artificial intelligence , linguistics , creep , image (mathematics) , philosophy
The change in texture of corn tortillas due to staling is described using stress relaxation methods. Tortilla strips (70 × 35 mm) were subject to stress relaxation under tension at 3% strain. Force versus distance values were transformed into the textural indicator of stiffness. Fresh corn tortilla had significantly lower stiffness values than the stale tortilla (up to 10 days old). Stiffness decreased with increasing storage temperature from 6C up to 35C. The stiffness value from stress relaxation tests may be used as an objective indicator of tortilla texture.