Reduction of Oil in Tortilla Chips using Impingement Drying

Abstract

Tortilla pieces were prepared from nixtamalized masa flour and dried under impinging hot air. The effect of different drying conditions on the drying rate, texture, shrinkage profile and microstructure was analysed. The results indicated that drying rate was mostly affected by the air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature. A process to produce low-fat tortilla chips with good flavor and texture using convection-oven baking, air impingement drying, and frying was suggested and validated. © 1997 Academic Press Limited.