Abstract:The purpose of this study was to combine advantages of two processes: air drying and frying to produce toasted tortillas with lower fat content in comparison with those commercial items existing in the market. Product characterization of four commercial brands was carried out; characteristics, such as moisture (1.8-6.7%) and fat percentages (22-28%), color parameters (L: 23-25, a: 0.04-0.18, b: 1.3-2.5) and texture (5.8-7.6 N) were measured in order to establish a reference frame. Drying with hot air (35, 48 a… Show more
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