DOI: 10.1094/CC-83-0348 |  VIEW ARTICLE

Effect of Temperature on Texture of Corn Tortilla With and Without Antistaling Agents.

Francisco J. Bueso (1,2), Ralph D. Waniska (2), Rosana Moreira (3), Koushik Seetharaman (4), and Lloyd W. Rooney (2). (1) Currently at Escuela Agricola Panamericana, Tegucigalpa, Honduras. Corresponding author. Phone: 504-776-6140 ext 2205. E-mail: <fbueso@zamorano.edu> (2) Dept. Soil and Crop Sciences, Texas A&M University, College Station, TX 77843. (3) Dept. Biological and Agricultural Engineering, Texas A&M University, College Station, TX 77843. (4) Dept. Food Science, Penn State University, University Park, PA 16802. Cereal Chem. 83(4):348-353. Accepted January 9, 2006. Copyright 2006 AACC International, Inc.

Tortilla stiffening should occur between –23 to 57°C, showing a maximum rate near the midpoint of this range (17°C). Starch recrystallization below the glass transition temperature (T(g) = –23°C) in corn tortillas is minimal due to lack of molecular mobility. The objective of this study was to determine the effect of storage temperature (–20 to 21°C) on the stiffening rate of corn tortillas with or without additives (carboxymethylcellulose [CMC] and maltogenic amylase). Tortilla pliability, stiffness, and energy dissipated obtained by stress relaxation, and amylopectin recrystallization determined by differential scanning calorimetry (DSC) showed a second-order polynomial relationship with temperature. Tortillas became stiff faster during refrigerated storage (3–10°C). Adding 0.25% CMC and 1,650 AU of amylase maintained tortilla softness and flexibility, both at room temperature and under refrigeration for at least three weeks.