Abstract
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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
