Quality evaluation of tortilla chips made with corn meal dough and cooked bean flour
A mixture of cornmeal dough and cooked bean flour (BF) was prepared at different ratios (50/50, 60/40, and 70/30 w/w), and processed to chips. Viscosity profile, temperature of gelatinization and enthalpy, texture, protein content, and in vitro digestibility were measured. Pasting temperature tended...
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2016-12-01
|
Series: | Cogent Food & Agriculture |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/23311932.2015.1136017 |