Glass transition studies of baked tortilla chips using dynamic mechanical thermal analysis

Abstract

The objectives were to determine the glass transition temperature (Tg) of baked tortilla chips and find a statistical model that represents the change in Tg with respect to baking conditions. The dynamic mechanical thermal analysis (DMTA) was used to determine the glass transition temperature of samples. The Tg of samples was the range of 59 to 76°C with respect to baking temperature and time. The results indicated that the glass transition temperature increased with increasing baking temperature and at longer baking times. The Tg of samples with longer baking periods increased up to 1.2 times those at smaller baking periods. Statistical analysis showed a linear relationship for Tg vs. baking time and temperature. A statistical model was obtained using a linear regression to describe the change in Tg in terms of baking temperature and time (R2=0.74). © 2002 Elsevier Science Ltd.