Abstract
The objectives were to determine the glass transition temperature (Tg) of baked tortilla chips and find a statistical model that represents the change in Tgwith respect to baking conditions. The dynamic mechanical thermal analysis (DMTA) was used to determine the glass transition temperature of samples. TheTg of samples was in the range of 59 to 76°C with respect to baking temperature and time. The results indicated that the glass transition temperature increased with increasing baking temperature and at longer baking times. TheTg of samples with longer baking periods increased up to 1.2 times those at smaller baking periods. Statistical analysis showed a linear relationship for Tgvs. baking time and temperature. A statistical model was obtained using a linear regression to describe the change in Tgin terms of baking temperature and time (R2=0.74).
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