TY - JOUR
T1 - Textural studies of stored corn tortillas with added xanthan gum
AU - Román-Brito, José A.
AU - Agama-Acevedo, Edith
AU - Méndez-Montealvo, Guadalupe
AU - Bello-Pérez, Luis A.
PY - 2007
Y1 - 2007
N2 - Nixtamalized corn flour for tortilla preparation had added xanthan gum at different concentrations. Rollability, puncture, and extensibility tests using a texture analyzer machine measured the effect of xanthan gum on the staling of corn tortillas. Rollability, puncture, and extensibility tests were simple, fast, and repeatable. The rollability parameters showed that the addition of gum produced more flexible tortillas with decreased staling. The addition of hydrocolloid decreased the force required to penetrate the tortilla, but this parameter was slightly increased when storage time increased. The parameters determined in the extensibility test showed textural differences because the fresh tortillas had a higher distance of extensibility and this parameter decreased when storage time increased. Untreated stored tortillas presented a higher modulus of deformation, work, and rapture force values. However, the addition of xanthan gum decreased these values. The addition of hydrocolloid to tortilla decreased the hardness and increased the flexibility and rubbery characteristics of tortillas.
AB - Nixtamalized corn flour for tortilla preparation had added xanthan gum at different concentrations. Rollability, puncture, and extensibility tests using a texture analyzer machine measured the effect of xanthan gum on the staling of corn tortillas. Rollability, puncture, and extensibility tests were simple, fast, and repeatable. The rollability parameters showed that the addition of gum produced more flexible tortillas with decreased staling. The addition of hydrocolloid decreased the force required to penetrate the tortilla, but this parameter was slightly increased when storage time increased. The parameters determined in the extensibility test showed textural differences because the fresh tortillas had a higher distance of extensibility and this parameter decreased when storage time increased. Untreated stored tortillas presented a higher modulus of deformation, work, and rapture force values. However, the addition of xanthan gum decreased these values. The addition of hydrocolloid to tortilla decreased the hardness and increased the flexibility and rubbery characteristics of tortillas.
UR - http://www.scopus.com/inward/record.url?scp=35348932822&partnerID=8YFLogxK
U2 - 10.1094/CCHEM-84-5-0502
DO - 10.1094/CCHEM-84-5-0502
M3 - Artículo
SN - 0009-0352
VL - 84
SP - 502
EP - 505
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 5
ER -