Location: Grain Quality and Structure Research
Project Number: 3020-44000-026-04-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2018
End Date: Aug 31, 2020
The goal of this project is to assess the potential of near-infrared spectroscopy (NIRS) in the evaluation of tortilla quality. Specific objectives are: 1) Determine the potential of NIRS to detect molecular changes that occur in tortillas during the staling process and correlation to subjective analysis (rollability) and objective analysis. 2) To measure and analyze the objective and subjective textural properties of the product such as rollability, color, diameter, height, and stretchability, rupture force, distance to rupture force.
TAMU will provide flour samples from and produce tortillas from selected samples for analysis. Grain chemistry and compositional analysis from these samples will be analyzed by ARS.