Tortilla chip

Texturization enables the creation of more expanded products with boosted protein levels, which are texturally firmer and crispier products, easier to break than the t)q)ical commeal or cornmeal without TWPI. For example, we developed several directly expanded high-protein com meal products containing 30 g/100 g WPC (WPC80) and WPI. The protot)q5e products were pretzels, com chips, and tortilla chips (Onwulata, 2010). 

Most manufacturing processes do not detoxify aflatoxin and therefore if the aflatoxins are not detected, products will be marketed. One of the processes used for reducing aflatoxin levels is nixtamalization (alkaline cooking), which is used during the making of corn tortillas, tortilla chips, and corn chips, and gives a 51 to 78% reduction in aflatoxin levels (Torres et al., 2001). 

Moreira, R. G., Palau, J., Sweat, V., and Sun, X. (1995a). Thermal and physical properties of tortilla chips as a function of frying time. ]. Food Process. Preservation 19,175-189. 

Tseng, Y., Moreira, R., and Sun, X. (1996). Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. Int. J. Food Sci. Technol. 31, 287-294. 

Moreira, R. G., Sun, X., Chen, Y. (1997). Faetors affeeting oil uptake in tortilla chips in deep-fat frying. Journal of Food Engineering, 31,485 98. 

Synthetic, fat-tike substances Lhat arc resistant to hydrolysis by digestive enzymes. One type is a mixture of the hexa-to-octaesters of sucrose others are esterified propoxylated glycerols and dialkyl dihexadecylmalonate (DDM), which has been used in potato and tortilla chips trialkoxytricarbaliate-tricarballic acid esterified with fatty alcohols, currently under trial for use in margarine- and mayonnaise-type products. 

Figure 18. Tortilla chip fried for one minute and observed directly in an ESEM (A and Q showing the presence of oil in air tunnels. Defatted samples were prepared for conventional SEM observations (B and D). (A x300 B x 25 C x 200 D x 25). [From 63].

Mid-Oleic Sunflower Oil With the relatively recent appearance of mid-oleic sunflower oil, researchers have shown an interest in its use in frying processes. Abidi and Warner (120) used the three types of sunflower oil (regular, high, and mid-oleic) in the preparation of french fries, potato crisps, and fresh white corn tortilla chips. However, no general conclusions may be drawn regarding inherent stability as there is no indication of antioxidant type and concentration in the different oils. 

Industrial frying is one of the major segments in the frying industry. Fried food in the United States and other countries are prepared and marketed in various forms. The most popular of these products is the salty snack food segment. This segment consists of a wide variety of products such as potato chips, tortilla chips, com chips, extmded products, pretzels, fried or roasted nuts, and so on. Out of all these products, potato chips has been known to the people for a long time. 

Potato chips and tortilla chips have become household names in North America. Com products are not as common in Europe. Fabricated products can be produced from pellets or from sheeted material made from a preprocessed and formulated mixture of ingredients. The most commonly known products of this category are Pringles made by Procter Gamble co. and Lay s Stax introduced recently by Frito-Lay. Products made from formulated sheets as well as from the pellets are sold as salted as well as seasoned with various seasonings. These products are now popular in most countries. 

Potato chips sales are the highest in the snack food industry. The next big seller is the tortilla chip. Table 5 lists the sales figures for the major snack food products in the United States (5). 

The main ingredient in tortilla chips is com. The com is used in two different ways ... 

Figure 13. Tortilla chip system (Courtesy of Cara Herra Inc.). (This figure is available in full color at http //www.mrw.interscience. wiley.com/biofp.)...

Special Challenges in Frying Coated Products Several products are easy to handle such as potato chips, tortilla chips, com chips, and so on. On the other hand, the coated products are different and require more involved handling before and during frying. 

This is an important consideration for designing the fryer. For example, tortilla chips show some increase in specific volume after frying. However, the pellets expand tremendously in volume during frying. The internal design of the fryer must accommodate for this increase in volume. Product bulk density also impacts the size of packaging. 

You can still enjoy great-tasting snacks and appetizers while you re kicking acid out of your body. Here are some fabulous recipes for bruschetta, salsa, guacamole, tortilla chips, and more. 

Healthier and more alkalizing than store-bought tortilla chips, this tasty alternative can be eaten on its own as a snack or as an accompaniment to soup, salad, or chili. Serve with Salsa Fresca (page 151), Avocado Salsa (page 151), Guacamole (page 152), or Hummus (page 152). 

Think you don t have time to make fresh salsa Think again. This nutritious recipe can be whipped up in minutes. Serve with Tortilla Chips (page 150). 

Serve as a dip with Tortilla Chips (page 150) or carrot sticks, celery sticks, sliced red or green pepper, and broccoli or cauliflower florets. Or use as a spread on wraps and sandwiches. Use soon after making, or the guacamole will discolor. 

Serve as a dip with Tortilla Chips (page 150) or crudites. Or use as a spread on wraps and sandwiches. 

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