Volume 66, Issue 2 p. 300-306

Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips

M.L. Kawas

M.L. Kawas

Author Kawas is with Research and Development for Frito-Lay, Inc., Plano, TX 75024. Author Moreira is with the Dept. of Agricultural Engineering, Texas A&M Univ., College Station TX 77843-2117. Direct correspondence to R.G. Moreira (E-mail: [email protected] ).

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R.G. Moreira

R.G. Moreira

Author Kawas is with Research and Development for Frito-Lay, Inc., Plano, TX 75024. Author Moreira is with the Dept. of Agricultural Engineering, Texas A&M Univ., College Station TX 77843-2117. Direct correspondence to R.G. Moreira (E-mail: [email protected] ).

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First published: 20 July 2006
Citations: 52

Abstract

ABSTRACT: The effect of degree of starch gelatinization on the quality attributes of tortilla chips was studied. Three different samples were prepared: control (45% of starch gelatinized before frying), freeze-dried (5% of starch gelatinized before frying), and steamed-baked tortilla chips (87% starch gelatinized before frying). Compared to the control chips, the steamed-baked tortillas produced chips with lower oil content. They shrunk the most and showed a high degree of puffiness and lower crunchiness. Their texture was harder and not very crunchy. The majority of the oil in these chips was located at the surface. The freeze-dried tortilla yielded chips with high oil content. The texture was soft, and the porosity was very low, providing unacceptable characteristics in tortilla chips.