Effect of mono- and diglyceride addition on baked tortilla chips and their storage properties

被引：6
|
作者：
Kayacier, A
Singh, RK
机构：
[1] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
[2] Purdue Univ, Dept Food Sci, W Lafayette, IN 47907 USA
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2003年 / 27卷 / 01期
关键词：
D O I：
10.1111/j.1745-4549.2003.tb00496.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. Vie 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.
引用
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页码：1 / 8
页数：8
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