Characterization of masa and low-moisture corn tortilla using stress relaxation methods

The stress relaxation technique successfully detected changes in masa due t o differences in initial moisture content and resting conditions (time and packaging). Changes in softness of corn tortillas was evaluated (fresh to s tale) using the stress relaxation technique in uniaxial tension, and bendin g-tension. Stiffness and energy dissipated were the best tortilla texture i ndicators. High correlation was observed between the total energy dissipate d for fresh corn masa and the stiffness of fresh corn tortilla tested under tension mode. A mathematical model was built to estimate the stiffness of fresh corn tortilla using fresh masa characteristics. Stress relaxation und er uniaxial tension showed good correlation with the scores from the subjec tive rollability method.