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Cereal Chem 65:253-257   |  VIEW ARTICLE

Influence of Monoglycerides on the Textural Shelf Life and Dough Rheology of Corn Tortillas.

T. J. Twillman and P. J. White. Copyright 1988 by the American Association of Cereal Chemists, Inc. 

The addition of monoglycerides (MGs) (monomyristin, monopalmitin, and monostearin) to corn tortillas was tested for their effects in delaying staling. Two levels (0.2% and 0.4%) of each MG were studied with storage at 4 C for zero, one, two, and three days and storage at -20 C for 30 days. A sensory panel determined changes in rollability, firmness, dryness, and flavor. A method was developed by using the Ag Canaga multiblade shear cell attached to an Instron universal testing machine (model 1122) to determine firmness. The addition of either level of the MG preparations gave tortillas that were softer (by Instron and sensory firmness), more rollable, and less dry than the control (P less than 0.05) during storage. Few significant differences were noted among the different MGs or levels.

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