Fried Tortilla Chips Research Articles

Development and Quality Evaluation of Air Fried Multi Millet Tortilla Chips

The current study was aimed to optimize the process for preparation of multi millet tortilla chips. As nowadays people have become more health conscious due to changing lifestyles, detailed research was carried out to develop the multi millet tortilla chips to meet the needs of consumer. Ingredients such as Masa flour, Finger millet, Sorghum, Sesame seeds and seasoning were utilized as raw materials for preparation of multi millet tortilla chips. Optimization of Control sample, Finger millet and sorghum was done. Unlike the tortilla chips available in the market, these multi millet tortilla chips are gluten free and air fried which provides us with a healthy alternative to deep fried tortilla chips. Physical parameters such as texture, colour, thickness, proximate analysis and microbial analysis of formulated tortilla chips were carried out. Key words: Multi millet Tortilla snack, Gluten free, Masa flour, Air frying

Postharvest Properties of Unripe Bananas and the Potential of Producing Economic Nutritious Products

ABSTRACT Fresh banana is highly perishable fruit; about 30% of the banana production is lost after harvest. There is a need for alternative uses for banana fruit to help reduce the post-harvest losses such as utilizing food product. Currently, banana fruit and flour are of interest due to their nutritional and antioxidant value. The objective of this study was to evaluate the banana fruit and flour physical, chemical and functional properties and incorporate it into food products. Mature green banana fruit from two varieties; ‘Williams’ and ‘Baradika’ were subjected to some ripening properties determination, the dried pulp then milled and sieved to obtain flour. The flour was subjected to physiochemical properties determinations. The flour was then incorporated with other ingredients to make baked and fried tortilla chips. The results revealed that the net weight of the dried sample (flour) was 30.5–38.1 and ash content was 3.20–2.1 for ‘Williams’ and ‘Baradika,’ respectively. The pasting properties of both flours were appropriate to be used in baked or fried products. The sensory properties of all prepared products were acceptable. While fried products were superior compared to baked ones, the differences within the cultivars were not significant. Total marketing costs of ‘Williams’ banana chips were EGP 2900/ ton, while it was about 8595 pounds/ton for tortilla chips. For ‘Baradika’ it recorded 2900 pounds/ton for banana chips and 6195 EGP/ton for tortilla chips. Hence, postharvest loss of banana fruit can be reduced by utilizing them in food products.

Performance of individual antioxidants and their blend during repeated frying of tortilla chips

The performance of palm olein (PO) with different antioxidants during the repeated frying of tortilla chips was analyzed. Butylated hydroxytoluene (BHT) at concentration of 200 mg/kg (primary synthetic antioxidant), ascorbyl palmitate (AP) at 100 mg/kg (secondary synthetic antioxidant), and their blend (in the same concentration than individual addition) were added. Dough included 2% sesame seed, as it is prepared in commercial formulations for tortilla chips in the Guanajuato region (Mexico). Dough was sheeted, cut, and baked. Batches of 0.08 kg of tortillas were deep fat fried at 190°C for 2 min to produce the chips. Chemical indices—such as peroxide value (PV) and free fatty acids (FFA)—color and viscosity of the POs were evaluated. After 20 batches, the values for PO + BHT were PV = 29.6 meq/kg, FFA = 0.19%; PO + AP had PV = 13.3 meq/kg and FFA = 0.27%; and PO + BHT+AP, PV = 11.81 meq/kg and FFA = 0.29%. The best performance—based on lower primary oxidation—was achieved with the blend of antioxidants. Practical applications Repeated frying with PO is a common operation for production of tortilla chips. The blend of primary (BHT) and secondary (AP) antioxidants at 200 and 100 mg/kg, respectively, is recommended for manufacturers of frying media and for food industry, since it improved the performance (lower primary oxidation) of PO. In this way, safer fried tortilla chips would be offer to consumers, avoiding risks for consumers’ health (lower peroxide content) and having a product with good quality.

Development of fried and baked tortilla chips with defatted soy flour and sorghum flour

The effects of the fortification of tortilla chips with de-fatted soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Sensory properties were evaluated using a nine point hedonic scale. Soybeans were obtain partially defatted soy flour of 0.79 per cent final oil content. Sorghum flour (SF) was replaced with 0, 10, 20 and 30 per cent and Nixtamalized corn flour (NCF) 0,5,10 and 15 per cent de-fatted soy flour (DFSF). Overall, fried tortilla chips were harder and thicker than baked tortilla chips. Fried tortilla chips with DFSF with SF and NCF (100:20:10%) and DFSF with SF and NCF (100:30:15%) soy flour substitution required less force to break. Protein increased linearly in baked and fried tortilla chips where DFSF with SF and NCF (100:30:15%) resulted in the highest protein level. In fried tortilla chips, DFSF with SF and NCF (100:20:10%) had the highest sensory scores overall. DFSF with SF and NCF (100:20:10%) fortification in fried tortilla chips were the most acceptable of all. In all treatments, regardless of type of processing, panelists could not detect any “beany” flavours in any of the sample. Upto DFSF with SF and NCF (100:20:10%) would be recommended.

Development of fried tortilla chips with defatted soy flour and sorghum flour

The effects of the of tortilla chips with de-fatted soy flour as and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, colour, protein and oil content were evaluated. Sensory properties were evaluated using a nine point hedonic scale. Soybeans were obtain partially defatted soy flour of 0.79 per cent final oil content. Sorghum flour (SF) was replaced with 0, 10, 20 and 30 per cent and Nixtamalized corn flour (NCF) 0,5,10 and 15 per cent de-fatted soy flour (DFSF). Overall, fried tortilla chips were harder and thicker . Fried tortilla chips with DFSF with SF and NCF (100:20:10%) and DFSF with SF and NCF (100:30:15%) soy flour substitution required less force to break. Protein increased linearly in baked and fried tortilla chips where DFSF with SF and NCF (100:30:15%) resulted in the highest protein level. In fried tortilla chips, DFSF with SF and NCF (100:20:10%) had the highest sensory scores overall. DFSF with SF and NCF (100:20:10%) fortification in fried tortilla chips were the most acceptable of all. In all treatments, regardless of type of processing, panelists could not detect any “beany” flavors in any of the sample. Upto DFSF with SF and NCF (100:20:10%) would be recommended.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips.

Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods.

Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods

The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine model system and real foods (cookies, fried tortilla chips, and baked tortilla chips) was studied to analyse the acrylamide mitigating potential of this underexploited plant with attractive nutraceutical properties. Addition of amaranth flour, with a relatively low protein content (16.45%), did not mitigate acrylamide in either the model system or the studied foods. On the contrary, addition of amaranth protein isolate decreased acrylamide content by 35–40% in the model system, 89% in cookies, 51% in fried tortilla chips, and 62% in baked tortilla chips. This acrylamide reduction was obtained without change in the colour or the texture of the cookies. On the contrary, colour remained unchanged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16–36%) of the produced tortillas. Although a much more detailed sensory evaluation of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results suggest that the use of amaranth protein may be an interesting way to both mitigate acrylamide formation and improve nutritional properties of foods.

OXIDATIVE AND FLAVOR STABILITY OF TORTILLA CHIPS FRIED IN EXPELLER PRESSED LOW LINOLENIC ACID SOYBEAN OIL*

ABSTRACT To determine effects of expeller oil pressing and decreased linolenic acid, intermittent batch frying tests were conducted with tortilla chips using soybean oil (SBO), expeller pressed SBO (EPSBO), expeller pressed low linolenic SBO (EPLLSBO), high oleic sunflower oil, corn oil and hydrogenated SBO for up to 35 h of frying. Chips were aged at 25C and trained, experienced analytical sensory panelists evaluated their flavor. Oxidative stability of the chips was determined by hexanal analyses and oil fry life was measured by total polar compounds. The stability of tortilla chips fried in EPLLSBO was significantly better than chips fried in SBO or EPSBO as judged by rancid flavor intensity and hexanal formation after storage. This effect may be due, in part, to less linolenic acid in EPLLSBO and better tocopherol retention compared to EPSBO. The combination of expeller pressing and low linolenic acid (EPLLSBO) produced a significantly more stable fried product than expeller pressing (EPSBO) alone. PRACTICAL APPLICATIONSFood manufacturers are interested in oils that can be used for frying as alternatives to trans fat‐containing hydrogenated fats. Since polyunsaturated vegetable oils are not sufficiently oxidatively stable for frying, alternatives such as modified fatty acid composition oils, additives and oil processing techniques could be used individually or in combination to increase fry life of the oil and shelf life of foods. Although expeller pressing of SBO or reducing linolenic acid of SBO alone have not given SBO the stability equivalent to HSBO, we found that combining decreased linolenic acid and expeller pressing of SBO produced frying oil and fried tortilla chips with the stability similar to that of hydrogenated fat in early stages of frying.

Fate of fumonisins during the production of fried tortilla chips.

The fate of fumonisin B(1) (FB(1)), a mycotoxin found in corn, during the commercial manufacture of fried tortilla chips was studied. FB(1) and hydrolyzed FB(1) (HFB(1)) concentrations in four lots of corn and in the masa, other intermediates, liquid and waste byproducts, and fried chips were determined by HPLC. FB(1) concentrations in the masa and chips were reduced significantly, up to 80% in the fried chips, compared to that in the raw corn. HFB(1) was also found in the masa and chips, but at low concentrations compared to FB(1). LC-MS analyses corroborated HPLC findings and further showed the presence of partially hydrolyzed FB(1) (PHFB(1)), which, like HFB(1), was formed during the nixtamalization (cooking/steeping the corn in alkaline water to make masa) step and found predominantly in the cooking/steeping liquid and solid waste. No significant amounts of N-(carboxymethyl)-FB(1) or N-(1-deoxy-D-fructos-1-yl)-FB(1), indicative of fumonisin-sugar adduct formation, were found. Thus, FB(1) is removed from corn and diverted into liquid and waste byproducts during the commercial production of fried tortilla chips. Nixtamalization and rinsing are the critical steps, whereas grinding, sheeting, baking, and frying the masa had little effect.

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

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.

Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz

The reduction of oil uptake in fried tortilla chips was attempted with baking and carboxymethyl cellulose (CMC) addition. The effects of CMC type and concentration, frying time, and prefrying treatment on oil uptake and moisture content were studied. Chips were prepared using corn masa flour. Results showed that the addition of CMC reduced the oil uptake significantly for all samples. The reduction in oil uptake ranged from 5-40% according to the CMC type and concentration. The most effective CMC type was high viscosity, which caused a 40% reduction in oil content for 30 s frying time of baked samples. The addition of CMC also reduced the initial moisture content of raw chips. The highest moisture content reduction was for samples prepared with low-viscosity CMC. Frying time was an important factor on oil uptake and moisture content. When frying time increased, oil content increased while moisture content decreased.

Rheological properties of deep fried tortillas prepared with hydrocolloids*

The objective of this study was to determine two important rheological properties, fracturability and toughness, of deep fried tortilla chips which are prepared with the addition of hydrocolloids using texture analyzer with Kramer‐shear cell. Low, medium and high viscosity carboxymethyl cellulose, and Xanthan gum were used as hydro‐colloids. For each material, different concentrations were added into the formula for tortilla during dough formation to determine the effect of different concentrations on the rheological properties. Tortilla chips were deep fried in pure vegetable oil for several frying times to investigate the effect of frying time. It was found that with increasing concentration of hydrocolloids, force required to break the tortilla chips increased, thus toughness, and fracturability values increased. However, longer frying times resulted in more fragile tortilla chips with reduced fracturability.