Additional Studies on Flavor Components of Corn Tortilla Chips

Ron G. Buttery; Louisa C. Ling

doi:10.1021/jf980125b

Additional Studies on Flavor Components of Corn Tortilla Chips

Journal of Agricultural and Food Chemistry ◽

10.1021/jf980125b ◽

1998 ◽

Vol 46 (7) ◽

pp. 2764-2769 ◽

Cited By ~ 54

Author(s):

Ron G. Buttery ◽

Louisa C. Ling

Keyword(s):

Tortilla Chips ◽

Flavor Components ◽

Corn Tortilla

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Modeling preference of commercial toasted white corn tortilla chips using proportional odds models

Food Quality and Preference ◽

10.1016/s0950-3293(02)00154-4 ◽

2003 ◽

Vol 14 (7) ◽

pp. 603-614 ◽

Cited By ~ 15

Author(s):

J-F. Meullenet ◽

R. Xiong ◽

J.A. Hankins ◽

P. Dias ◽

S. Zivanovic ◽

...

Keyword(s):

Proportional Odds ◽

Tortilla Chips ◽

Proportional Odds Models ◽

Corn Tortilla

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Preference Mapping of Commercial Toasted White Corn Tortilla Chips

Journal of Food Science ◽

10.1111/j.1365-2621.2002.tb08751.x ◽

2002 ◽

Vol 67 (5) ◽

pp. 1950-1957 ◽

Cited By ~ 16

Author(s):

J.-F. Meullenet ◽

R. Xiong ◽

M.A. Monsoor ◽

T. Bellman-Homer ◽

P. Dias ◽

...

Keyword(s):

Preference Mapping ◽

Tortilla Chips ◽

Corn Tortilla

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Analysis of Sensory Evaluation and Volatile Flavor Components according to the Mixing Ratios of Houttuynia cordata, Perilla frutescens, and Green tea

The Korean Tea Society ◽

10.29225/jkts.2019.25.3.59 ◽

2019 ◽

Vol 25 (3) ◽

pp. 59-67

Author(s):

Ji-Hyeon Baek ◽

Sook Kyung Hyun

Keyword(s):

Sensory Evaluation ◽

Green Tea ◽

Perilla Frutescens ◽

Houttuynia Cordata ◽

Mixing Ratios ◽

Flavor Components ◽

Volatile Flavor

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Volatile Flavor Components in Black Teas (Orange Pekoe) from Different Region of Sri Lanka

The Korean Tea Society ◽

10.29225/jkts.2019.25.2.50 ◽

2019 ◽

Vol 25 (2) ◽

pp. 50-54

Author(s):

Tae-Uk Kim ◽

Sung-Hee Choi

Keyword(s):

Sri Lanka ◽

Flavor Components ◽

Volatile Flavor

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Volatile Flavor Components in BOP Black Teas of Sri Lanka

The Korean Tea Society ◽

10.29225/jkts.2018.24.4.76 ◽

2018 ◽

Vol 24 (4) ◽

pp. 76-80

Author(s):

Tae-Uk Kim ◽

Sung-Hee Choi

Keyword(s):

Sri Lanka ◽

Flavor Components ◽

Volatile Flavor

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Volatile Flavor Components in Uva Black Teas of Sri Lanka

The Korean Tea Society ◽

10.29225/jkts.2018.24.1.72 ◽

2018 ◽

Vol 24 (1) ◽

pp. 72-76

Author(s):

Tae-Uk Kim ◽

Sung-Hee Choi

Keyword(s):

Sri Lanka ◽

Flavor Components ◽

Volatile Flavor

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Analysis of Volatile Flavor Components in the Leaves of Chrysanthemum zawadskii

The Korean Tea Society ◽

10.29225/jkts.2017.23.3.44 ◽

2017 ◽

Vol 23 (3) ◽

pp. 44-50

Author(s):

Kyung-Lan Park ◽

Jeong-Mee Kim

Keyword(s):

Flavor Components ◽

Volatile Flavor ◽

Chrysanthemum Zawadskii

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The effect of sugar beet fiber addition on the chemical properties of tortilla chips

Sugar Industry ◽

10.36961/si13034 ◽

2012 ◽

pp. 385-388 ◽

Cited By ~ 1

Author(s):

Azadeh Saadatmandi ◽

Mohammad Elahi ◽

Reza Farhoosh ◽

Mahdi Karimi

Keyword(s):

Sugar Beet ◽

Water Absorption ◽

Protein Content ◽

Chemical Properties ◽

Absorption Capacity ◽

Ash Content ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Overall Acceptability ◽

Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

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