Tortilla content

Deoxynivalenol and T-2 toxin levels may be reduced in pasta during boiling as toxins are passed into the cooking water (Scott, 1991). In tortilla production, only 18 to 28% of trichothecene content remained after boiling in a calcium hydroxide solution as part of the tortilla-making process (Abbas et al., 1988). Trichothecenes are unstable in the presence of alkali. 

Torres, P., Guzman-Ortiz, M. and Ramirez-Wong, B., Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes, J. Agric. Food Chem., 49, 2825, 2001. 

Tortillas prepared from mixtures of com with wheat, broadbean, rice, chickpea, and/or potato were studied. These mixes resulted in tortillas of very similar mechanical and sensory properties as those prepared from corn alone. However, the contents of protein and available lysine were in many cases higher (see Table XIII). Such mixtures provide an efficient way to improve the quantity and quality of protein in tortillas. 

Table XIV. Protein Content of Tortillas Prepared from Com and Mixtures of Other Grains and Potato0...

The increase of frying temperature from 150°C to 190°C increased the moisture loss rate the oil absorption rate was not affected during the first 15 s, but the final oil content was higher for tortilla chips fried at higher temperature [49,50], On the contrary, according to Guillaumin [28] a temperature variation between 150°C and 180°C had no significant effect on oil absorption. 

Oil content of tortilla chips was higher for higher initial moisture content [50]. 

The purity and dosage requirements of most of the nutraceuticals are not clear. They do not have the scientific basis of dose recommendation [52]. Cost is another main factor in the production of nutraceuticals. The raw materials are often very costly. Most commercially available nutraceuticals contain a mixture of compounds. Often, the non-declared and unhealthy ingredients that are non-herbal in nature and origin are present (e.g., high content of saturated fat in tortilla chips). Thus, an unhealthy food product can be marketed with the implication of a health benefit. Interferences between compounds during uptake are also not known [52, 79]. 

Potato chips are fried to a final moisture level of 3% or less, which accounts to an of about 0.2. Tortilla chips, corn chips, and other snacks have a final moisture content of <3%. From a study on potato chips a moisture content of 3.57% was the point at which a taste panel rejected the chips because of their texture deterioration [39]. Moisture absorption and the consequent deteriorative changes can be prevented by the use of packaging materials with appropriate moisture barrier properties. In this case the shelf life of the products can be extended to several months. If the packaging material is not transmitted by light and if the air inside the packaging is replaced by an inert gas, e.g., nitrogen, a considerably longer shelf life can be obtained. 

Friend, C., Sema-Saldivar, S.O., Wansika, R.D., and Rooney, L.W. 1992. Increasing the fiber content of wheat tortillas. Cereal Foods World 37 325-328. 

For the production of lap-folded or conically shaped tortilla shells, tostadas, baskets, and related products, tortillas from coarse masa are either bent or formed into the desired configuration using special forming devices and then fried. Fryers are designed to maintain uniform temperature and make products with acceptable color and low moisture content (less than 2.0%). Frying temperature and product residence time depend on the type of product. Masa or tortilla pieces from yellow maize require lower frying temperatures than pieces from white or blends. Most corn chips are made from blends of white and yellow maizes to improve their frying characteristics. 

The moisture content of baked and or equilibrated tortillas affects oil absorption during frying. 

Procedure to evaluate alkaline cooking properties of kg lots of maize. Kernels are placed in a perforated nylon bag, Ume cooked, steeped, washed and stone-ground into masa. The masa is formed into tortillas or tortilla pieces and cooked in a small-scale three-tier baking oven. Yields of tortillas are calculated from the original moisture content of the grain and the amount of tortillas obtained. Resulting tortillas can be used for texture, color, organoleptic, and shelf-life stabihty tests. 

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