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Understanding the origins of stickiness in wheat flour tortillas and devising strategies to reduce it

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TitleInfo (displayLabel = Citation Title); (type = uniform)
Title
Understanding the origins of stickiness in wheat flour tortillas and devising strategies to reduce it
Name (ID = NAME001); (type = personal)
NamePart (type = family)
Rathod
NamePart (type = given)
Jigarbhai H.
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Jigarbhai H. Rathod
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author
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NamePart (type = family)
Kokini
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Jozef
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Advisory Committee
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Jozef L Kokini
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chair
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DAUN
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HENRYK
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Advisory Committee
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HENRYK DAUN
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co-chair
Name (ID = NAME004); (type = personal)
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Takhistov
NamePart (type = given)
Paul
Affiliation
Advisory Committee
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Paul Takhistov
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RoleTerm (authority = RULIB)
co-chair
Name (ID = NAME005); (type = corporate)
NamePart
Rutgers University
Role
RoleTerm (authority = RULIB)
degree grantor
Name (ID = NAME006); (type = corporate)
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Graduate School - New Brunswick
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school
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Text
Genre (authority = marcgt)
theses
OriginInfo
DateCreated (qualifier = exact)
2008
DateOther (qualifier = exact); (type = degree)
2008-05
Language
LanguageTerm
English
PhysicalDescription
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electronic
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application/pdf
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text/xml
Extent
xi, 143 pages
Abstract
This thesis aimed to determine the factors which affect stickiness in wheat flour tortilla products based on a phase/state-change approach and measurement of water activity and surface properties. Strategies were considered to reduce stickiness of flour tortillas by adding GRAS ingredients and modifying processing conditions.
Commercial wheat tortillas with a wide range of stickiness were selected and equilibrated to different water activity levels (0.12-0.97). Moisture sorption isotherms were developed. Differential scanning calorimetry and mechanical spectroscopy were used to characterize the phase behavior and freezable water, wide-angle x-ray scattering to understand the effect of crystallinity, contact angle measurements to determine the surface hydrophobicity. An objective instrumental test technique was developed using a texture analyzer to quantify the stickiness in tortilla samples. X-ray microtomography was used to measure tortilla cellularity. Tortillas were prepared with Xanthan gum, carboxymethylcellulose, glycerol and propylene glycol. To understand the effect of processing conditions on stickiness, tortillas were prepared using different combinations of dough resting times, baking temperatures and cooling times after baking.
Sticky tortilla showed lower glass transition temperature compared to non-sticky tortillas but both were in rubbery state at room temperature. Higher product Aw resulted in increase in surface energy which in turn caused an increase in instrumental stickiness scores as hypothesized. The polar component of surface energy was found to have a good correlation with stickiness. The sticky tortillas showed low crystallinity as compared to non-sticky tortillas. Tortillas containing 0.5 % gums and 4 % glycerol showed increased water retention, decreased water activity, reduction in surface free energy and lower freezable water. Addition of glycerol reduced the water activity from 0.94 to 0.91. Tortillas baked at 450° F were stickier than tortillas baked at 350°. Rupture force to extend tortillas increases with increase in storage time and temperature. Storage of tortillas at lower temperatures retains freshness as was shown by reduced rupture force values.
Note (type = degree)
M.S.
Note (type = bibliography)
Includes bibliographical references (p. 134-136).
Subject (ID = SUBJ1); (authority = RUETD)
Topic
Food Science
Subject (ID = SUBJ2); (authority = ETD-LCSH)
Topic
Tortillas
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TitleInfo
Title
Graduate School - New Brunswick Electronic Theses and Dissertations
Identifier (type = local)
rucore19991600001
Identifier (type = hdl)
http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.17378
Identifier
ETD_942
Location
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NjNbRU
Identifier (type = doi)
doi:10.7282/T3VQ330G
Genre (authority = ExL-Esploro)
ETD graduate
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The author owns the copyright to this work.
Copyright
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Copyright protected
Availability
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Open
AssociatedEntity (AUTHORITY = rulib); (ID = 1)
Name
Jigarbhai Rathod
Role
Copyright holder
Affiliation
Rutgers University. Graduate School - New Brunswick
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Detail
Non-exclusive ETD license
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Author Agreement License
Detail
I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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