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Título

Effect of water activity in tortilla and its relationship on the acrylamide content after frying

AutorDelgado, Rosa M. ; Luna-Bárcenas, Gabriel; Arámbula-Villa, Gerónimo; Azuara, Ebner; López-Peréa, Patricia; Salazar, Ricardo
Palabras claveTortilla chips
Acrylamide
Minimum integral entropy
Fecha de publicación2014
EditorElsevier
CitaciónJournal of Food Engineering 143: 1- 7 (2014)
ResumenThe objective of this study was to relate the tortilla minimum integral desorption entropy with acrylamide content during processing of tortilla chips. Tortilla pieces were stored at 30 °C at aw of 0.11-0.84 for 4 days and fried later in soybean oil at 180 °C for 25 s. The lowest acrylamide content was observed in tortilla chips made of non-stored tortilla (aw = 0.98) as well as in those prepared from tortilla stored in the minimum integral entropy (aw = 0.53). In addition, the color and texture values were similar in both cases. These results suggest that the reduction of the acrylamide content during processing of tortilla chips and other tortilla based foods thermally processed might be modified by factors such as moisture content, aw, and the physical state of water in the tortilla. Thus, the minimum integral entropy showed to be a reliable indicator to establish the most appropriate moisture conditions to obtain tortilla chips with reduced level of acrylamide when tortilla is dehydrated. © 2014 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/116553
DOI10.1016/j.jfoodeng.2014.06.029
Identificadoresdoi: 10.1016/j.jfoodeng.2014.06.029
issn: 0260-8774
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