| Popis: |
Texture of wheat flour tortillas over 15 days at room temperature was evaluated using an expert sensory panel, consumer panels, subjective rollability test, large deformation rheological methods (i.e., bending, extensibility [1-D and 2-D], and puncture tests), and stress relaxation method. Most of the changes in texture occurred during the initial 8 days of storage, while texture of tortillas changed slowly thereafter. Differences in texture between fresh and 1-day-old tortillas were detected by many objective rheological methods but not by either sensory panel. The expert sensory panel observed a rapid decrease in tortilla extensibility and an increase in staleness between 1 and 8 days of storage and smaller changes in sensory scores after 8 days of storage. Most objective rheological parameters changed rapidly between 0 and 5 days, and slowly after 5 days of storage. Significant correlations and factor analysis reveal that changes occurring in flour tortillas during staling are estimated better... |
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