Textural properties of baked tortilla chips

Textural properties of baked tortilla chips were evaluated using instrumental methods. Tortilla chips were baked at different temperatures (505, 533, 561, 588 K) for different durations. Fracture force and work values were determined using a texture analyzer. Results showed that the formation of air cells and cracks during baking played an important role for the textural attributes of samples. Fracture force and work values increased with time and reached a maximum value at a certain time and then they decreased. The only exception was observed for the chips baked at 505 K for which the maximum textural attributes were reached at the longest baking time. The force required to break the sample was higher for samples with higher work values. (C) 2003 Published by Elsevier Science Ltd. on behalf of Swiss Society of Food Science and Technology.