Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed XXXX (Zea Mays) Tortilla Chips.

@entity2195 @entity4336 @entity174
UNASSIGNED: Power ultrasound reduces the traditional @entity4336 steeping time from 18 to 1.5 h during tortilla chips dough (masa) processing. This study sought to examine consumer (n = 99) acceptability and quality of tortilla chips made from the masa by traditional compared with ultrasonic methods. Overall appearance, flavor, and texture acceptability scores were evaluated using a 9-point hedonic scale. The baked chips (process intermediate) before and after frying (finished product) were analyzed using a texture analyzer and machine vision. The texture values were determined using the 3-point bend test using breaking force gradient (BFG), peak breaking force (PBF), and breaking distance (BD). The fracturing properties determined by the crisp @entity174 support rig using @entity174 force gradient (FFG), peak @entity174 force (PFF), and @entity174 ( @entity174 ). The machine vision evaluated the total surface area, lightness (L), color difference (  E), Hue (  h), and @entity2195 (C*). The results were evaluated by analysis of variance and means were separated using Tukey's test. Machine vision values of L,   h, were higher (P < 0.05) and   E was lower (P < 0.05) for fried and L,   h were significantly (P < 0.05) higher for baked chips produced from ultra-sonication as compare to traditional. Baked chips texture for ultra-sonication was significantly higher (P < 0.05) on BFG, BPD, PFF, and @entity174 . Fried tortilla chips texture were higher significantly (P < 0.05) in BFG and PFF for ultra-sonication than traditional processing. However, the instrumental differences were not detected in sensory analysis, concluding possibility of power ultrasound as potential tortilla chips processing aid.
