This content is not included in
your SAE MOBILUS subscription, or you are not logged in.
Extending the Shelf-Life of Corn Tortillas: Effects of High Pressure Processing and Added Glycerol
Technical Paper
2003-01-2382
ISSN: 0148-7191, e-ISSN: 2688-3627
Annotation ability available
Sector:
Language:
English
Abstract
Traditional corn tortillas are produced from dehydrated masa and water and have a very short shelf life of 1-3 days, due to microbial growth and textural changes. Extension of shelf-life is critical for incorporation into the space diet. The objective of this study was to investigate the physico-chemical effects of high pressure processing (HPP) and the addition of glycerol and salt to corn tortillas. Results indicated that both high pressure and composition may delay the stiffening associated with staling of corn tortillas, with glycerol and salt being the major contributor. Using the appropriate combination of HPP and additives may result in an extended shelf life corn tortilla that can be incorporated into the space diet.
Recommended Content
Technical Paper | Bread Making for Long Duration Space Missions |
Technical Paper | Metric Evaluation of Food Packaging Scenarios Intended for a Mars Surface Mission |
Technical Paper | Heat Transfer and Mass Transfer in Microgravity and Hypobaric Environments |
Authors
- E. Clubbs - Food Science and Technology Department, The Ohio State University; *NASA Food Technology Commercial Space Center Affiliate
- Y. Vodovotz - Food Science and Technology Department, The Ohio State University; *NASA Food Technology Commercial Space Center Affiliate
- E. Vittadini
- T. H. Shellhammer
Topic
Citation
Clubbs, E., Vodovotz, Y., Vittadini, E., and Shellhammer, T., "Extending the Shelf-Life of Corn Tortillas: Effects of High Pressure Processing and Added Glycerol," SAE Technical Paper 2003-01-2382, 2003, https://doi.org/10.4271/2003-01-2382.Also In
References
- Association of Official Analytical Chemists 1991 Method 925.90 Official methods of analysis 16th The Association Washington, DC
- Baik M.-Y. Chinachoti P. 2001 Effects of glycerol and moisture gradient on thermo-mechanical properties of white bread J. Agric. Food Chem. 49 4031 4038
- Biliaderis C. 1992 Structures and phase transitions of starch in food systems Food Technology 6 98 100
- Bourland C.T. Kloeris V.L. Fohey M.F. 1994 Development of shelf stable tortillas for space missions Dual Use Technology Conference NASA JSC February 1
- Carr H.Y. Purcell E.M. 1954 Effects of diffusion on free precession in nuclear magnetic resonance experiments Physical Review 94 630 638
- Cauvain S. 1999 Stalling staling of bakery products Prepared Foods 69 75
- Chinachoti P. 1994 Probing molecular and structural thermal events in cereal-based products Thermochemica Acta 246 357 369
- D'Appolonia B.L. Morad M.M. 1981 Bread staling Cereal Chemistry 66 4 305 309
- Derome A.E. 1987 Modern NMR techniques for Chemistry Research Pergamon Press Oxford, NY, Seoul, Tokyo
- Fessas D. Schiraldi A. 2000 Water properties in wheat flour dough I: Classical thermogravimetry approach Food Chemistry 0 1
- Fullerton G.D. Potter J.L. Dornbluth N.C. 1982 NMR relaxation of protons in tissues and other macromolecular water solutions Magnetic Resonance Imaging 1 209 228
- Hallberg L.M. Chinachoti P. 1992 Dynamic mechanical analysis for glass transitions in long shelf-life bread Journal of Food Science 57 1 5
- Hoseney C.R. Rogers D.E. 1990 The formation and properties of wheat flour doughs. CRC Critical Reviews Food Science Nutrition 29 73 93
- Krebbers B. Matser A.M. Koets M. Van den Berg R.W. 2002 Quality and storage-stability of high-pressure preserved green beans Journal of Food Engineering 54 27 33
- Li S. Dickinson C. Chinachoti P. 1996 Proton relaxation of starch, gluten and their mixture by solid-state Nuclear Magnetic Resonance Cereal Chem. 73 736 743
- Matser A.M. Knott E.R. Teunissen P.G.M. Bartels P.V. 2000 Effects of high isostatic pressure on mushrooms Journal of Food Engineering 45 11 16
- Meiboom S. Gill D. 1958 Modified spin-echo method for measuring nuclear magnetic relaxation times The review of Scientific Instruments 29 688 691
- Miura M. Nishimura A. Katsuta K. 1992 Influence of addition of polyols and food emulsifiers on the retrogradation rate of starch Food Structure 11 225 236
- Nielsen L.E. Mechanical Properties of Polymers Reinhold Pub. Corp. New York 1962
- Peleg M. 1993 Mapping the stiffness-temperature-moisture relationship of solid biomaterials at and around their glass transition Rhelogica Acta 32 575
- Reid D.S. Hsu J. Kerr W. 1993 Calorimetry Blanshard J.M.V. Lillford P.J. The Glassy State in Foods 123 132 Nottingham University Press Nottingham (UK)
- Roudaut G. Maglione M. LeMeste M 1999 Relaxations below glass transition temperature in bread and its components Cereal Chemistry 76 1 78 81
- Suhendero E.L. Waniska R. Rooney L.W. Gomez M.H. 1995 Effect of polyols in the processing and qualities of wheat tortillas Cereal Chemistry 72 122 127
- Taub I.A. 1998 An integrated prospective on food preservation and stabilization techniques Activities Report of the R&D Associates Proceedings of the Spring 1998 Meeting and Minutes of Work Groups and Sub Work Groups April 7-9
- Vodovotz Y. Hallberg L. Chinachoti P. 1996 Effect of aging and drying on thermomechanical properties of white bread as characterized by Dynamic Mechanical Analysis (DMA) and Differential Scanning Calorimetry (DSC) Cereal Chemistry 73
- Vodovotz Y. Vittadini E. Sachleben J. 2002 Changes in the 1H mobility of starch-based products during aging using Cross Relaxation NMR Carbohydrate Research 337 147 154