Tortillas, flavor

Chang et al. (1999) studied the effects of calcium hydroxide feed moisture and barrel temperature on properties of maize expanded puffs. Lime decreased expansion rate, but extrudates had a tortilla flavor. 

Dinner is ready. Raoul, the children, and I sit down and each take a corn tortilla with melted Gruyere and load it up with the garlic-flavored, cumin-infused tofu, avocadoes, Micaelas salsa, chopped tomatoes, and fresh greens. We serve the kale-asparagus dish on the side. 

M. Tamez and J. H. Yu,/. Chem. Educ., 2007, 84,1936A-1936B, modified by J. Ibanez and coworkers. Local flavor was added at a workshop in Mexico by replacing the activated carbon with carbon in the form of a tortilla that was intentionally over-cooked, burning it. 

Potato chips of various shapes and flavors, tortilla chips, and corn chips... 

Burrito s wrapper—the tortilla—is an unleavened bread, usually made with flour, salt, water, and fat. (Some of the puffier, Tex-Mex-style tortillas are leavened with baking powder.) For the health-conscious, they now come in fiber-rich whole wheat, along with rice, quinoa, and other gluten-free flours. For a flavor boost, try the spinach, sun-dried tomato, chipotle, and jalapefio varieties. Read the label for ingredients and look for wrappers without added preservatives for best flavor. 

Salt and flavorings are added as powders or liquids to extruded com and tortilla chips to enhance the organoleptic properties and appearance of the finished products. Salt is a nonaromatic ingredient, while flavoring agents include cheese, barbecue, lemon-salt, powdered chili, chipotle, jalapeno, and others (Serna-Saldivar 2008). 

Frying of tortilla chips is characterized by starch gelatinization, formation of a yellow crust, and development of the characteristic flavor due to MaiUard reactions. Most starch gelatinization occurs during baking and throughout the first 10-15 s of... 

Tortilla chips One of the most popular snack foods in the world. Tortillas are usually cut into triangles and then fried for about 1 min. The crisp tortilla chips are usually salted and flavored. Tortilla chips contain about 24% oil. 

The flavor formed by the cooking of fragrant rice (e.g., Basmati) is described as popcornlike, hence it is not surprising that 2-acetyl-1-pyrroline is the character impact volatile (51). In masa corn tortillas, 2-aminoacetophenone provided the character impact resulting from the lime treatment of corn (53) in corn chips, its contribution is modified by 2-acetyl-1-pyrroline and unsaturated... 

R. G. Buttery and L. C. Ling, Additional studies on flavor components of com tortilla chips, J. Agric. Food Chem. 46 2764 (1998). 

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