Texas A&M Techniques for Alkaline Cooked Corn Products

Industry:

Food

Baked

Confectionery

Attributes measured:

firmness

hardness

fracture force

crispness

brittleness

adhesiveness

stringiness

Background

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.

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