Texas A&M Techniques for Alkaline Cooked Corn Products

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hardness, fracture force, crispness, brittleness, adhesiveness, stringiness

Abstract

Texture Technologies collaborated with the Cereal Quality Laboratory part of the Soils & Crop Sciences Department of Texas A & M University in order to develop a guide to testing alkaline cooked (nixtamalized) corn products. The results was a 40 page booklet illustrating methods for testing everything from nixtamal, to masa, to tortillas and even tortilla chips. The methods include sample presentation, test settings, and the recommended analytical metrics.