Search

This study was made on two dry dates in Egypt, the first one called seeded dry and the second Bartamouda which is one of the most famous dates in Egypt were used for preparation date powder of snacks with 1, 3 and 5 %, in order to get this product for new snacks from dates. Snack food now include a very wide range of products, including potato and corn chips, alkali- cooked corn tortilla chips, extruded puffed and baked/ fried products, half- products, meat snacks and rice-based snacks. Extruded snacks are products which are easy to consume, tasty, crispy, with thousands of shapes, flavours, textures, and are consumed worldwide. They can be expanded directly or indirectly. Therefore, this study was divided into two parts, the first one related to studying the physical properties, the proximate chemical composition and determination of minerals content of Seeded and Bartamuda date cultivars at tamr stage, then evaluation the effect of date powder addition on the sensory properties of snacks made from corn grits and date powders with concentrations at 1, 3 and 5 %.So, the second part of this research was including study the effect of date powders, added concentration and combination between them on sugars(reducing and non- reducing sugars and total sugars), fats and protein, fiber and total ash, phenols and titratable acidity percentages, phosphorus, potassium

Consumer interest towards consumption of more sustainable protein sources has led way towards the adoption of insect protein for human food applications. Research shows that insect proteins utilised as food ingredients are more promising to be accepted by Westerners. In this study, cricket protein hydrolysates (CPH) were produced using Alcalase (AL) and Flavourzyme (FL) proteases. The physicochemical and structural properties, as well as the sensory acceptability of corn tortillas formulated with 20% (w/w) CPH were evaluated. CPH-tortillas contained all essential amino acids, including 40% of the daily lysine requirement. In raw corn masa (dough), AL-CPH increased the elastic modulus (G’), indicating cross-linking between polymers, while FL-CPH decreased G’. Tortillas formulated with AL-CPH resulted in matrices with low hardness and extensibility values, while FL-CPH tortillas developed a strong and flexible structure, indicating differences in intermolecular interactions between the AL- and FL-CPH and the tortilla matrix in the cooked tortillas compared to the raw masa. Sensory evaluation results showed acceptability (scores>6.0) towards tortillas chips formulated with 20% CPH. Enzymatic hydrolysis of cricket protein can create peptides with functional characteristics and sensory acceptability for their use as ingredients in food formulation.

Objective:To quantify sales trends for key energy-dense, nutrient-poor (EDNP) foods and beverages over 5 years in Australia.Design:The Euromonitor Global Market Information Database and linear regression models were used to estimate average annual change in sales per capita of thirteen EDNP food categories and two EDNP beverage categories (defined using Australian Dietary Guidelines) over 5 years (2012–2017 for foods and 2011–2016 for beverages). The average annual change in sales was divided by the observed sales in 2012 (foods) or 2011 (beverages) to estimate the average percentage-change in sales per capita per annum.Setting:All major retail outlets in Australia.Participants:Euromonitor Global Market Information Database sales data.Results:Between 2012 and 2017, sales per capita per annum of frozen pizza (6 %), pastries (5 %), potato chips (crisps) (5 %), tortilla chips (3 %), chocolate confectionery (2 %), frozen processed potatoes (2 %), ice cream (2 %) and sugar confectionery (0·2 %) increased. There were no changes in sales of sweet biscuits, chocolate spreads and cakes, and sales of savoury biscuits and processed meat decreased (–2 and –1 %, respectively). Between 2011 and 2016, sales per capita per annum of sports and energy drinks increased (4 %), sales of regular (sugar-sweetened) cola (–6 %) and all non-cola soft drinks (–1 %) decreased and sales of diet cola did not change.Conclusions:Sales of EDNP foods and beverages generally increased or remained stable relative to population growth. Our results demonstrate the need for public health policies to reduce sales of EDNP foods and beverages.

This study reports the results of the survey study on 3-monochloro1,2-propanediol (3-MCPD) levels in selected foods, oils and fats collected from supermarkets and restaurants in Egypt. Also; study the effect of feeding of rat on diet contained palm oil rich 3-MCPD on the biochemical parameters of rats. Twenty samples were collected from different supermarkets and restaurants in Egypt to determine 3-MCPD by GC-MS. The oil samples remained after from falafel frying showed the highest contents of 3-MCPD esters, with a mean value of 8.20 μg/kg oil, followed by palm oils and oils mixture. Forty Albino rats divided into five groups including one as a basal diet control. The other groups were fed on a a basal diet and replaced corn oil with crude palm oil heated at 200°C for 30min, heated palm oil at 200°C for 6h and palm oil fried with tortilla chips. Rats fed on either heated palm oil at 200°C for 6h and fried palm oil with tortilla chips showed elevated liver and kidney functions as well as lipid profile except HDL-cholesterol and damages in some histological liver and kidney tissue compared with the control basal diet.This would risk forming esters of 3-MCPD fatty acids.

Tortilla chips belong to the snack product group, which are popular foods in the diet of the widest population. However, they are characterized by an increased content of fat and salt, while the dietary fibers content is decreased. Snack products with such a nutritional composition can cause metabolic disorders cardiovascular and oncological diseases. The main goal of this research was to formulate nutritionally improved tortilla chips, with reduced fat and salt content and increased fiber content. This can be achieved by applying a basic raw material with functional properties such as dark red corn, as well as by modification in the final stage of processing tortilla chips. Dark red corn is a highly nutritional raw material with health effect derived from anthocyanins and other phenolic compounds. Flour from dark red corn was utilized for the production of tortilla chips. The proportions at the final mix were 80:20 mass percents (corn: wheat). Tortilla chips were moulded and baked in a preheated oven at 200°C for 10 min.

Aims: This research aims to determine the addition of minced catfish (Pangasius sp.) that was added to the most preferred tortilla chips by the panelist. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in May-July 2018. Methodology: The method used in this research was the experimental method with the five treatments, which were the addition of minced fish were 0%, 5%, 10%, 15%, and 20% and involving 20 semi panelists as replication. The addition of minced were calculated based on the weight of corn flour. The observed parameters were yield, hedonic test (appearance, aroma, texture, taste) and chemical characteristics (protein and water content) in control and most preferred treatment. Data processing using Friedman and Bayes Test. Results: The results showed that tortilla chips with the addition of 10% of minced catfish was the most preferred tortilla chips by panelists with an average score of appearance, aroma, texture and taste are 7.00; 6.40; 6.70; and 7.60. The yield of tortilla chips is 75.77%. Chemical test results of protein content is 9.98% and water content is 2.28%. Conclusion: Tortilla chips with the addition of 10% of minced catfish was tortilla chips which was most preferred by panelists.

Simple equation Mt/M∞ = Ktn is evaluated to describe the Fickian mechanism of oil absorption and water release during the frying of tortilla chips in nixtamalized samples with lime and without lime where Mt/M∞ is the fractional solute absorption or release, and n is the diffusional exponent characteristic of the Fickian mechanism that changes with food physical and chemical properties. For the Fickian mechanism, the exponent (n) is ≤0.50, and non-Fickian is 0.5

Even though snacks such as tortilla chips are gaining popularity, the high intake of these products may cause problems related to their fat and acrylamide content. In consequence, this study is aimed at evaluating the effect of pre-fry drying on the absorption of oil, physicochemical characteristics and formation of acrylamide in corn tortilla chips fried in ten batches. Pre-drying was carried out at 40 °C, 50 °C and 60 °C and two air velocities (1.0 m/s(2) year 1.5 m/s(2)). Frying conditions were selected from pre-tests where the physicochemical variables of frying oils (palm olein and avocado oil) were measured. Acrylamide content was measured by GC–MS analyses. The results revealed that the type of oil did not show a significant effect on the physicochemical variables studied. Pre-dried chips showed a decrease in the final oil content of 41–58% (depending on the type of oil used) when compared to two brands of commercial chips. All the detected acrylamide concentrations on the samples were below the detection limit (20 μg/kg). According to our results, avocado oil may also be an option for producing corn tortilla chips.

Foods’ overall liking (OL) and purchase intent (PI) are influenced by visual inputs, such as color cues and serving plate types. Cheese-flavored tortilla chips (CFTC) from two formulations (A and B) with a noticeable color difference (∆E = 4.81) were placed on different serving plates (plastic, foam, and paper) and presented monadically to N = 83 consumers using a randomized/balanced block design in two sessions. Consumers evaluated likings of overall visual quality, color, crunchiness, saltiness, overall flavor (OF), and OL using a 9-point-hedonic scale, attribute appropriateness on a 3-point-just-about-right (JAR) scale, and PI using a binomial (Yes/No) scale. Color differences between A and B influenced crunchiness and saltiness liking and perception, which together with OF liking and formulation, mainly determined OL of CFTC. Although having similar fracturability (N) and sodium content, formulation A had higher crunchiness and saltiness likings. PI was influenced by crunchiness, saltiness, and OF liking with 37, 49, and 60% increases in PI odds per liking-unit increase, respectively. Plate type had minimal effect on the sensory liking of CFTC. The brighter and less-yellow color of CFTC could positively influence liking of crunchiness and saltiness, which significantly contributed to OL and PI. These findings are useful to understand consumers’ acceptability and perception of foods when varying visual inputs.

Chia seeds (Salvia hispanica), rich in omega‐3 fatty acids, were soaked in water with different seed to water ratios at 60°C for 10 hr. Mucilage was extracted using a stirrer at 2,000 rpm for 6 hr and centrifuged. Total soluble solids of collected gel was increased to 1% using maltodextrin and homogenized. Chia seed mucilage powder was produced by using laboratory‐scale spray dryer at various temperatures, feed flow rates, and air flow rates. Effect of spray drying air temperature, feed flow rate, and air flow rate on chia mucilage powder cyclone recovery was studied to find the best combination of spray drying parameters to get high cyclone recovery. Seed to water ratio of 1:30 gave reasonable hydration yield with minimum water leftover. Combination of low drying air temperature, high pump flow, and high air flow (150°C, 475 ml/h, 54 m³/h) gave good cyclone recovery of chia seed mucilage powder. PRACTICAL APPLICATIONS: Aim of this study is to produce chia mucilage powder using spray drying. Chia mucilage powder is made successfully through spray drying technique using very low quantity of maltodextrin even (to adjust mucilage to 1 °Brix only). However, maltodextrin does not give any merit to the resultant spray dried product, generally. Best combination of spray drying parameters were 150°C, 475 ml/h and 54 m³/h. They yielded chia seed mucilage powder cyclone recovery of 19.33%. With these spray drying process parameters, it is commercially viable to produce chia mucilage powder with low maltodextrin incorporated. The developed spray dried chia seed mucilage powder is white in color and suitable for all industrial applications in preparing food products, namely, bread, energy bars, tortilla chips, cake mixes, omega‐3 enriched ready‐to‐eat cereal, chia flakes ready‐to‐eat cereal, omega‐3 enriched pasta, chia pasta, muffins, cookies, snack bars, fabricated chips, energy drinks, etc.

The effects of the fortification of tortilla chips with de-fatted soy flour as well as baking and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, color, protein and oil content were evaluated. Sensory properties were evaluated using a nine point hedonic scale. Soybeans were obtain partially defatted soy flour of 0.79 per cent final oil content. Sorghum flour (SF) was replaced with 0, 10, 20 and 30 per cent and Nixtamalized corn flour (NCF) 0,5,10 and 15 per cent de-fatted soy flour (DFSF). Overall, fried tortilla chips were harder and thicker than baked tortilla chips. Fried tortilla chips with DFSF with SF and NCF (100:20:10%) and DFSF with SF and NCF (100:30:15%) soy flour substitution required less force to break. Protein increased linearly in baked and fried tortilla chips where DFSF with SF and NCF (100:30:15%) resulted in the highest protein level. In fried tortilla chips, DFSF with SF and NCF (100:20:10%) had the highest sensory scores overall. DFSF with SF and NCF (100:20:10%) fortification in fried tortilla chips were the most acceptable of all. In all treatments, regardless of type of processing, panelists could not detect any “beany” flavours in any of the sample. Upto DFSF with SF and NCF (100:20:10%) would be recommended.

Annatto tocotrienols (AnT3), which contain approximately 90% d-tocotrienol (d-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present a-tocopherol (a-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher a-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of a tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods.

Since 1989, total dietary fiber values in USDA databases were determined by the enzymatic-gravimetric (EGF) method (AOAC 991.43), where "fiber" is the residue remaining after samples are subjected to enzymatic treatments mimicking digestion. In 2009 EGF was modified to recover additional non-digestible components (e.g., galacto/fructo-oligosaccharides, polydextrose, resistant starch) (AOAC 2009.01, 2011.25) (mEGF). Limited mEGF data and high cost create a need to identify suitable foods for analysis. USDA's National Food and Nutrient Analysis Program sampled suitable foods for analysis by EGF and mEGF. No detectable difference between EGF and mEGF was found in almonds, wheat bread, oatmeal cookies, tortilla chips, taco shells, kale, fast food French fries, or cooked dried pulses. mEGF exceeded EGF in uncooked dried pulses (5.4-10.5 g/100 g), raw potatoes (13.7 g/100 g), and cooked plantains (3.1 g/100 g), and slightly higher (0.7-2.2 g/100 g) in hummus, canned refried beans, prepared wild rice mix, and frozen raspberry berries, concentrate, and puree. Statistical power was hindered by high analytical uncertainty, especially for mEGF (up to 33% RSD), likely due to cumulative errors in the multiple steps comprising mEGF. mEGF analyses should focus on foods containing significant levels of fiber components not included in EGF, and reporting individual, particularly metabolically active, fiber components. USDA Agricultural Research Service Nutrient Data Laboratory [59-8040-8-005, 60-8040-6-011, 60-8040-8-005]; Virginia Tech (USDA) [59-8040-8-005, 60-8040-6-011, 60-8040-8-005]; Virginia Tech (National Cancer Institute) [59-8040-8-005, 60-8040-6-011, 60-8040-8-005]; Food and Drug AdministrationUnited States Department of Health & Human Services; American Pulse Association [15-1435-01]; National Processed Raspberry Council [8040-05-25 0057704] This work was supported by cooperative agreements59-8040-8-005, 60-8040-6-011 and 60-8040-8-005 between the USDA Agricultural Research Service Nutrient Data Laboratory and Virginia Tech (including funds from interagency agreements between USDA and the National Cancer Institute and the Food and Drug Administration, the American Pulse Association (agreement #15-1435-01), and the National Processed Raspberry Council (agreement #8040-05-25 0057704). Amy Rasor, Nancy Conley, and Ryan McGinty assisted with sample preparation. Public domain – authored by a U.S. government employee

The performance of palm olein (PO) with different antioxidants during the repeated frying of tortilla chips was analyzed. Butylated hydroxytoluene (BHT) at concentration of 200 mg/kg (primary synthetic antioxidant), ascorbyl palmitate (AP) at 100 mg/kg (secondary synthetic antioxidant), and their blend (in the same concentration than individual addition) were added. Dough included 2% sesame seed, as it is prepared in commercial formulations for tortilla chips in the Guanajuato region (Mexico). Dough was sheeted, cut, and baked. Batches of 0.08 kg of tortillas were deep fat fried at 190°C for 2 min to produce the chips. Chemical indices—such as peroxide value (PV) and free fatty acids (FFA)—color and viscosity of the POs were evaluated. After 20 batches, the values for PO + BHT were PV = 29.6 meq/kg, FFA = 0.19%; PO + AP had PV = 13.3 meq/kg and FFA = 0.27%; and PO + BHT+AP, PV = 11.81 meq/kg and FFA = 0.29%. The best performance—based on lower primary oxidation—was achieved with the blend of antioxidants. PRACTICAL APPLICATIONS: Repeated frying with PO is a common operation for production of tortilla chips. The blend of primary (BHT) and secondary (AP) antioxidants at 200 and 100 mg/kg, respectively, is recommended for manufacturers of frying media and for food industry, since it improved the performance (lower primary oxidation) of PO. In this way, safer fried tortilla chips would be offer to consumers, avoiding risks for consumers’ health (lower peroxide content) and having a product with good quality.

La tortilla de maiz constituye uno de los pilares mas importantes de la alimentacion en Mexico. Los totopos son porciones de tortilla fritas o tostadas, poseen una textura crujiente y suelen consumirse acompanando otras comidas. El objetivo de este trabajo fue evaluar el nivel de agrado de totopos de pozol adicionados con hojas de chaya (Cnidoscolus aconitifolius) y hierba mora (Solanum nigrum). La evaluacion sensorial fue realizada con 50 jueces no entrenados. Se encontro que el nivel de agrado del totopo natural, fue de 4.9 ± 1.4 en una escala hedonica de siete puntos; este valor corresponde al rango “ni me gusta ni me disgusta”. Los totopos experimentales obtuvieron una mayor aceptacion: los adicionados con chaya, 5.7 ± 1.2 y los suplementados con hierba mora, 5.7 ± 1.0, calificados como “me gusta” en la escala hedonica. Al aplicar la prueba de comparacion de medias DMS (P The corn tortilla is one of the most important pillars of power in Mexico. The tortilla chips are pieces of fried tortilla or toasted. They have a crunchy texture and are usually eaten with other foods. This paper focuses on assessing the level of liking of pozol tortilla chips added with chaya leaves (Cnidoscolus aconitifolius) and black nightshade (Solanum nigrum). Sensory evaluation was performed with 50 not-trained judges. We found that the level of liking of the natural tortilla chips was 4.9 ± 1.4 on a seven-point hedonic scale. This value corresponds to the range "I like or I dislike". The experimental tortilla chips obtained greater acceptance: the add-on with chaya 5.7 ± 1.2 and the supplemented with black nightshade, 5.7 ± 1.0, qualified as a "like" on the hedonic scale. By applying the average DMS test (P < 0.05), it was found that there is a significant difference between the experimental chips and reference. The addition of black nightshade and chaya improved the acceptance of pozol tortilla chips. Hence, it is possible to improve the quality of the snacks with the addition of nutritious vegetables. In the development of new products, it is important to consider the sensory quality and ensure a good level of satisfaction among consumers. This is because consumers are those who determine the acceptance or rejection of a product.

Mature corn kernels, food-grade lime, and water are the three fundamental raw materials for the production of an array of food. Processing-wise, cleaned corn is lime-cooked for production of nixtamal that is ground into a cohesive dough or masa which is the backbone for production of many traditional and industrialized food such as traditional gruels, tamales, table tortillas, corn chips, and tortilla chips. Undoubtedly, the soft tortilla is the most relevant food in Mexico and other Latin American countries, whereas tortilla chips one of the most important salty snacks worldwide. Other additives such as hydrocolloids, emulsifiers, acidulants, and preservatives are commonly added to table tortillas in order to enhance both textural and microbial shelf lives. For production of snacks, oil, salt, and flavorings are additional ingredients which affect flavor, mouth feel, and sensory attributes. Table tortillas are obtained from three major processes: traditional, industrial fresh masa, and from dry masa flour (DMF). The traditional and industrial processes consist of cooking corn kernels in the presence of a lime solution for about 30–40 min followed by overnight steeping for 8–16 h. The lime-cooked nixtamal is washed to remove excess lime and then stone-ground into masa. The resulting masa is formed into tortilla discs which are baked in continuous gas-fired ovens. Industrial production of DMF is accomplished by lime-cooking, washing, nixtamal grinding, drying, sieving, regrinding coarse particles, resieving, classifying, and blending to meet certain requirements, especially in terms of particle size distribution, water absorption, and pH. DMF is reconstituted into masa by blending with water for a few minutes. Extruded corn chips and tortilla chips are considered as the second most important salty snacks after potato chips. These snacks are commonly produced from coarse masa obtained from nixtamal cooked to a lesser extent. For corn chips, the masa is extruded and cut into different configurations and deep-fat fried. For tortilla chips, masa pieces are baked before frying to reduce the moisture content, absorb less oil, and induce a firmer texture and stronger flavor. Table tortillas, corn chips, and tortilla chips are considered caloric food with intermediate protein quality and an adequate source of bioavailable calcium and most B-vitamins. Regular corn and tortilla chips provide at least twice as much calories comparted to table tortillas because they contain 36% and 24% oil and are practically devoid of moisture. For this reason, the snack industry is manufacturing light tortilla chips and fat-free baked tortilla chips.

In the US alone, over 85 million maize tortillas are eaten each year in everything from wraps and sandwiches to pizzas and lasagnes, and that’s before all our snacking on tortilla chips is added in. While Central America is its birthplace, the US, China and Brazil are now the big maize producers—together they produce two-thirds of the global harvest. One snack bag of tortilla chips has a climate footprint of around 50 grams of greenhouse gas emissions. Even with transatlantic shipping, this footprint largely comes from growing the maize in the first place. In the UK each year we throw away an estimated 23,000 tonnes of savoury snacks, including tortilla chips. Water, too much of it and especially not enough of it, embodies the climate threat to maize production. Attack by pests and diseases may increase, with a particular concern being a rise in fungal toxins, like aflatoxin, in human and livestock food. Improved plant health through soil water management, irrigation and new varieties can each give greater resilience. Supporting maize types and cultivation practices that are specifically aligned with local contexts emerges as a core requirement of climate-smart practice.

Tortilla chips are a snack product made from corn which have a bright yellow color with a crispy texture. Variations in the manufacturing process are needed so that the resulting tortillas have more attractive colors and better textures. The purpose of this study was to determine effect substitution of cornflour with various variations vegetable flour on the appearance in the color and texture tortillas. This study uses a completely randomized design (CRD) with two factors. The factor is type of vegetable flour red spinach, beets, spinach, and celery flour and the concentration of vegetable flour substitution 10%, 25%, and 50%. The analysis used was color and texture analysis. The results showed the highest L value of the color test was in the control tortilla of 46.74. The A value of red spinach tortilla and beets have higher value than control, green spinach, and celery.. The B value of control has the highest value followed by green spinach and celery tortillas. The tortilla chips texture test can be seen from the amount of the Fbreak. The lowest Fbreak value found in red beet tortillas is 1.83, which shows that beetroot tortilla has the most crispy texture compared to other variation tortillas.

This study explored willingness to eat and the negative and positive emotional expectations that people from a Western country may have toward the consumption of insect snacks. The snacks, which were presented as pictures in an online survey, differed in their degree of processing of the insect ingredient: tortilla chips made of cricket flour (“flour”), tortilla chips containing deep-fried cricket bits (“bits”), a snack consisting of tortilla chips and deep-fried crickets (“mix”), and deep-fried crickets (“crickets”). Swiss respondents (N = 428) made 39 emotional evaluations, rated willingness to eat and expected liking of the presented products. Each participant evaluated the same non-insect-containing snack (within-subjects design) and one of four insect-containing snacks (between-subjects design). Results showed that the insect snacks evoked various negative emotional expectations that went beyond expectations of disgust. Positive emotional expectations were less expected to occur. Furthermore, expectations related to disgust / uneasiness , inertia / dissatisfaction , and positive emotional evaluations were significant predictors of willingness to eat. The degree of processing of the insect ingredient partly influenced the ratings, with the “mix” product being assessed more negatively than the “flour” or “bits” products. The “cricket” product was rated more positive than expected. The research indicates that in the development and marketing of insect food, efforts should be undertaken not only to eliminate initial negative expectations of disgust and dissatisfaction but also to generate positive emotional expectations. We suggest the marketing of snacks containing processed insect ingredients will be more promising, and selling whole insects alone is more preferable to selling a mixed snack. Regardless of the degree of processing of the insect ingredient, the results suggest that marketing activities must contend with a large emotional barrier.

This study evaluated agronomic and yield characters, proximate and mineral composition, and functional properties of some rice varieties [Black Rice (BR), Egyptian Yasmine Rice (EYR) and Egyptian Hybrid Rice1(EHR1)]. Results showed that yield attributes characters were significantly varied among the three varieties. There were highly significant differences among the mean values of all cultivars under study regarding all agronomic and yield characters under study in the two seasons. Rice cultivars were significantly differed in all grain quality and cooking characters in the two seasons. Rice varieties have amylose content ranged from 18.06 to 21.48%. Results showed that BR has the highest protein content among the tested rice varieties (10.5%). From results, it is clear that EYR, EHR1 and BR could be considered as good sources of Fe, Mg and Zn in relative to the recommended daily dietary allowances (for children aged 6-59 months). Rice has good functional properties which enhance the nutritional quality of its products. Tortilla chips prepared from BR has the highest protein content (10.6%) while tortilla chips prepared from EHR1 has the lowest protein content (6.75%). In addition, EYR-tortilla chips have the highest overall acceptability score.

In many parts of the world, people consume insects due to their nutritive value and low environmental production costs. However, Western societies rarely experience insects as a food source. To overcome initial resistance, researchers have suggested introducing insects into the market in a processed form so that those characteristics which are repellent to Western consumers are no longer readily visible. Thus far, the success of this strategy is untested. For the present experiment, we used two kinds of tortilla chips. One was made with a traditional corn flour recipe, while the other included cricket flour as an ingredient. People from the general population ( N = 104) were randomly assigned to consume either the traditional chips (control condition) or the cricket chips (experimental condition). After answering questions related to their eating behaviours, the participants tasted the chips. Both groups were informed prior to the tasting what kind of chips they would be sampling. After the tasting, the participants were questioned again to assess their willingness to eat unprocessed insects. Multiple linear regression showed that the experimental condition ( β = .16) had a significant effect on willingness to eat unprocessed insects, while simultaneously controlling for the impact of previous insect consumption ( β = .36), food neophobia ( β = −.33) and animal-based food contamination disgust ( β = −.17). People in the experimental condition reported a higher willingness to eat unprocessed insects than people in the control condition. The present experiment showed that exposure to processed insect products can increase consumers’ willingness to consume unprocessed insects.

Quality of brittle foods depends on their composition and handling. Moisture content and water activity (Aw) influence the resistance to fracture and the resulting breakage patterns are frequently associated to fractal geometries. The aim of this work was to characterise the morphology of the breakage pattern of tortilla chips subjected to breakage by means of fractal, multifractal and lacunarity evaluations within the range 1–7% wb moisture contents. The morphologies of breaking patterns line and transversal section were evaluated by digital image analysis (DIA). Results showed that low moisture contents were associated to long-tortuous breaking lines described by four different multifractal morphologies and the contrary was observed at higher moistures. Two main multifractal behaviours were observed for the breakage pattern and the elasticity modulus before and after the shifting moisture content (SMC) which had a value of 5% (Aw = 0.36) that was close to GAB monolayer value (4.3% moisture content) which has been associated to quality of foodstuffs.

This study was conducted in order to determine whether brand awareness and trust have significant impact on university students’ loyalty toward packaged snacks that were usually sold in both supermarkets or convenience stores all across the region. This study implements survey method, in which, 250 active students from one of the private university in Jakarta participated as the respondents of this study. Students who were selected as the respondents in this study are those who’ve bought a packaged snacks product of any kinds (either biscuits, potato chips, corn chips, tortilla chips, and the other kinds of packaged snacks) at least 10 times for the past 6 months. Questionnaires then were used in order to collect the data from the respondents, and were electronically distributed to the respondents. After collecting all of the data, a total of 19 data need be deleted or omitted due to incomplete responses filled by the respondents. Therefore, a total of 231 usable data were further analyzed using PLS-SEM method in order to gain all of the results needed for concluding this study. Based on the results of the data analysis, authors concluded that both brand awareness and trust have significant impact on students’ loyalty toward packaged foods sold in many convenience store and supermarkets all across Jakarta, with Brand Awareness turns out to be the stronger predictor as compared to Trust. The results of this study then show the importance of improving or increasing people’s awareness toward the brand of the packaged snacks in order to bind people to be loyal to the brand. Furthermore, consumers’ trust toward the brand (and the all of the information attached to the label of the packaged snacks) also revealed to has a positive and significant role in enhancing people’s loyalty behavior toward the brand and the packaged snacks that were usually bought by the consumers.

Acrylamide can be generated from food components during tortilla chips frying. Thus, the aim of this research was to study different nixtamalization processes as traditional (TNP) with lime [Ca(OH)(2)], ecological (ENP) with CaCO(3), classic nixtamalization (CNP) that uses wood ash and extrusion (EXT) with no Ca(+2) source on mitigating the acrylamide formation in deep-fat frying tortilla chips. Acrylamide quantification was done through HPLC–UV. Lower acrylamide content in tortilla chips was for CNP with 46.3 µg/kg, followed by TNP with 55.0 µg/kg, ENP with 694.6 µg/kg and EXP with 1443.4 µg/kg. Differences in acrylamide values among samples can be related to effect of cations (Ca(2+), Mg(2+), Fe(2+), Zn(2+), Na(+) and K(+)) present in wood ashes, lime and salts used as raw materials. Correlation of (r = 0.85; p

Chapter 2 is an extension to the overview of mycotoxin contamination of cereals and cereal products. Further mycotoxins and microbial metabolites, e.g., agroclavine, andrastatin, aurofusarin, brevianamide F, butenolide, chlamydosporol, chloramphenicol, culmorin, curvularin, cytochalasin E, deoxynivalenol-3-glucoside, emodin, equisetin, festuclavine, fumonisin A and C series, fumonisin B1 (hydrolized), griseofulvin, macrosporin, norsolorinic acid, penitrem A, physicon, rugulosin, tentotoxin, tryptofol, ɑ-zearalenol, and s-zearalenol, which have been detected in certain cereals and cereal products are quoted. These are for example barley, beer, bread, breakfast cereals, corn flakes, food, maize, maize meal, maize products, masa, oats, rice, snacks, tortilla, tortilla chips, wheat flour, and wheat.

Power ultrasound reduces the traditional corn steeping time from 18 to 1.5 h during tortilla chips dough (masa) processing. This study sought to examine consumer (n = 99) acceptability and quality of tortilla chips made from the masa by traditional compared with ultrasonic methods. Overall appearance, flavor, and texture acceptability scores were evaluated using a 9-point hedonic scale. The baked chips (process intermediate) before and after frying (finished product) were analyzed using a texture analyzer and machine vision. The texture values were determined using the 3-point bend test using breaking force gradient (BFG), peak breaking force (PBF), and breaking distance (BD). The fracturing properties determined by the crisp fracture support rig using fracture force gradient (FFG), peak fracture force (PFF), and fracture distance (FD). The machine vision evaluated the total surface area, lightness (L), color difference (ΔE), Hue (°h), and Chroma (C*). The results were evaluated by analysis of variance and means were separated using Tukey's test. Machine vision values of L, °h, were higher (P < 0.05) and ΔE was lower (P < 0.05) for fried and L, °h were significantly (P < 0.05) higher for baked chips produced from ultra-sonication as compare to traditional. Baked chips texture for ultra-sonication was significantly higher (P < 0.05) on BFG, BPD, PFF, and FD. Fried tortilla chips texture were higher significantly (P < 0.05) in BFG and PFF for ultra-sonication than traditional processing. However, the instrumental differences were not detected in sensory analysis, concluding possibility of power ultrasound as potential tortilla chips processing aid.

Out-of-school-time programs serve snacks to millions of children annually. State and national snack policies endorse serving more-healthful options, such as fruits, yet often allow less-healthful options, such as cookies and chips, to be served simultaneously. To date, no studies have examined the choices children make when provided with disparate snack options in out-of-school-time programs. An experimental study with randomized exposures was conducted that exposed children (5 to 10 years old) to the following conditions: whole or sliced fruit; whole/sliced fruit, sugar-sweetened snacks (eg, cookies) and flavored salty (eg, nacho cheese−flavored tortilla chips) snacks; and whole/sliced fruit and less-processed/unflavored grain snacks (eg, pretzels), during a 2-week period representing 18 snack occasions (morning and afternoon) during summer 2013. The percentage of children who selected snacks, snack consumption, and percent of serving wasted were calculated and analyzed using repeated-measures analyses of variance with Bonferroni adjustments. A total of 1,053 observations were made. Sliced fruit was selected more than whole fruit across all conditions. Fruit (sliced or whole) was seldom selected when served simultaneously with sugar-sweetened (6% vs 58%) and flavored salty (6% vs 38%) snacks or unflavored grain snacks (23% vs 64%). More children consumed 100% of the sugar-sweetened (89%) and flavored salty (82%) snacks compared with fruit (71%); 100% consumption was comparable between fruit (59%) and unflavored grain snacks (49%). Approximately 15% to 47% of fruit was wasted, compared with 8% to 38% of sugar-sweetened, flavored salty, and unflavored grain snacks. Snack policies that encourage out-of-school-time programs to serve fruit require clear language that limits offering less-healthful snack options simultaneously.

This study has analyzed the influence of lime (Ca(OH)2) concentration used during nixtamalization process on the physicochemical properties of nixtamalized corn flours and its effect on the acrylamide content in tortilla chips prepared from them. Flours prepared from nixtamalized corn with 0.5 and 1.0 g/100 g of Ca(OH)2 showed higher levels of insoluble fiber, lower concentrations of calcium and ash, and a pH close to neutral. The acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content was mainly affected by the ash, calcium, soluble fiber concentration in flour, as well pH value (p

The synthesis of partially hydrolyzed fumonisins (PHFB1 and PHFB2) and hydrolyzed fumonisins (HFB1 and HFB2) by chemical hydrolysis of pure fumonisins (FB1 and FB2) is reported together with the isolation and characterization by liquid chromatography–high-resolution mass spectrometry (LC–HRMS). Two structural isomers of partially hydrolyzed forms of FB1 and FB2 were identified, namely PHFB1a and PHFB1b and PHFB2a and PHFB2b. Reaction yields were 21% for PHFB1 (sum of the two isomers), 52% for HFB1, 31% for PHFB2 (sum of the two isomers) and 30% for HFB2. Purity of each isolated compound was >98%. An LC–HRMS method for the simultaneous determination of fumonisins and their partially and totally hydrolyzed derivatives was applied to 24 naturally contaminated samples of maize and maize-based products. The majority of samples (18 out of 24) were contaminated with fumonisins B1 and B2. Fumonisins co-occurred with both partially hydrolyzed and hydrolyzed fumonisins in four nixtamalized samples (three masa flours and one tortilla chips). Co-occurrence of fumonisins with partially hydrolyzed fumonisins was also recorded in one sample of maize kernels and four samples of maize-based products (i.e. maize meal, cous-cous, corn-cakes and cornflakes). Mycotoxins levels ranged from 60 to 5700 µg/kg for fumonisins (sum of FB1 and FB2), from 10 to 210 µg/kg for partially hydrolyzed fumonisins (sum of PHFB1 and PHFB2) and from 30 to 200 µg/kg for hydrolyzed fumonisins (sum of HFB1 and HFB2). This is the first report of the isolation of PHFB2 and the co-occurrence of FB1, FB2, PHFB1, PHFB2, HFB1 and HFB2 in maize products. Considering the growing use of nixtamalized and maize-based products, the monitoring of fumonisins and their partially and totally hydrolyzed forms in these products may represent an important contributing factor in evaluating the relevant human risk exposure. Copyright © 2014 John Wiley & Sons, Ltd.

An increased consumption of healthy foods to reduce chronic diseases risks is needed. We developed and evaluated a multigrain snack as a nutritive alternative to the highly consumed corn tortilla chips. Corn, wheat, and chickpea grains were boiled in 1 % calcium oxide solution, steeped, washed, and ground before being mixed with soy protein isolate and oat flour to prepare the multigrain masa. Multigrain tortillas were moulded, baked, dried, and fried. Proximate composition, dietary fiber, protein quality, sensorial, and textural properties were evaluated. A commercial tortilla chip was used as control. The multigrain snack contained 153 % more protein, 53 % more dietary fiber, and 43 % less fat than commercial tortilla chips. Its lysine and isoleucine contents helped to increase the corrected-net protein utilization by 10 %, while digestibility increased from 83.5 to 91.8 % as compared to commercial tortilla chips. The mean breaking force was 6,082 g for the multigrain snack and 4,780 g for the commercial tortilla chips. The mean acceptability score for the multigrain snack was 12.1 (unstructured line scale 0–15 cm), and 82 % of the panelists rated the snack as acceptable. In conclusion, a nutritionally enhanced multigrain tortilla snack was developed which provides significantly more dietary fiber and protein and less fat than traditional commercial corn tortilla chips, but with comparable appearance and high acceptability.

Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for wraps or as snacks (tortilla chips). Traditional tortilla production includes alkaline cooking (nixtamalization) of maize kernels. This article summarizes the current knowledge on mycotoxin changes during the nixtamalization of maize and tortilla production. Upon nixtamalization, mycotoxins can be affected in different ways. On the one hand, the toxins can be physically removed during steeping and washing. On the other hand, mycotoxins might be degraded, modified, or released/bound in the matrix by high pH and/or high temperature. This also applies to the subsequent baking of tortillas. Many studies have shown reduced mycotoxin levels in alkali-cooked maize and in tortillas. Most of the available data relate to aflatoxins and fumonisins. The reduction (and detoxification) of aflatoxins during nixtamalization might, however, be partially reversed in acidic conditions. The loss of fumonisin concentrations is to some extent accompanied by hydrolyzation and by lower toxicity. However, some studies have indicated the potential formation of toxicologically relevant modified forms and matrix-associated fumonisins. More data are required to assess the influence of alkaline cooking regarding such modified forms, as well as mycotoxins other than aflatoxins/fumonisins.

There is no evidence yet for the occurrence of N-fatty acylated fumonisin derivatives in retail fried corn foods. Here, we developed a method for their determination based on their conversion to HFB1, and carried out recovery tests. Food was extracted with hexane and chloroform, followed by cleanup with Bond Elut silica SPE, KOH hydrolysis, and OASIS HLB column cleanup. N-Fatty acyl HFB1 appears to be much effectively recovered (72–85%) compared to N-fatty acyl FB1 (52–62%). A sample of tortilla chips, among 38 samples of alkali-processed corn foods analyzed, was found to give rise to a detectable level of HFB1 (23 ng/g, equivalent to 29 or 40 ng/g HFB1 from N-fatty acyl fumonisin, when corrected for average recoveries of N-fatty acyl HFB1 and FB1, respectively), demonstrating the first finding on the occurrence of N-fatty acyl fumonisins in retail fried corn foods.

On October 12, 2015, a county health department notified the Wyoming Department of Health of an outbreak of gastrointestinal illness among residents and staff members at a local correctional facility. The majority of ill persons reported onset of symptoms within 1-3 hours after eating lunch served at the facility cafeteria at noon on October 11. Residents and staff members reported that tortilla chips served at the lunch tasted and smelled like chemicals. The Wyoming Department of Health and county health department personnel conducted case-control studies to identify the outbreak source. Consuming lunch at the facility on October 11 was highly associated with illness; multivariate logistic regression analysis found that tortilla chips were the only food item associated with illness. Hexanal and peroxide, markers for rancidity, were detected in tortilla chips and composite food samples from the lunch. No infectious agent was detected in human stool specimens or food samples. Extensive testing of lunch items did not identify any unusual chemical. Epidemiologic and laboratory evidence implicated rancid tortilla chips as the most likely source of illness. This outbreak serves as a reminder to consider alternative food testing methods during outbreaks of unusual gastrointestinal illness when typical foodborne pathogens are not identified. For interpretation of alternative food testing results, samples of each type of food not suspected to be contaminated are needed to serve as controls.

A mixture of cornmeal dough and cooked bean flour (BF) was prepared at different ratios (50/50, 60/40, and 70/30 w/w), and processed to chips. Viscosity profile, temperature of gelatinization and enthalpy, texture, protein content, and in vitro digestibility were measured. Pasting temperature tended to be lower when the flour bean concentration was lower. Maximum viscosity increased significantly in both samples (dough mixture and chips) when the BF concentration was lower. In general, gelatinization temperature remains constant, while the heating enthalpy was higher with lower BF concentration. The addition of BF was correlated with greater crispiness, suggesting improved chip texture at higher BF concentrations. The final protein content in the corn-bean chips was very similar, despite the concentration of BF used. Protein digestibility in the chips was affected by the proportion of BF added, being higher when the amount of the BF was lower.

Snacks are ready-to-eat foods commonly high in oil and flavored with salty flavorings. From the processing viewpoint, they are manufactured by a broad array of processes. The simplest category, also named first-generation snacks, is produced from popcorn, peanuts, nuts, dehydrated fruits, and related items. Most snacks fall into the second-generation snack category that includes simple formed products obtained after direct extrusion (corn chips, puffed or expanded corn products, balls, and curls) or by cutting/sheeting/forming such as regular-fabricated potato chips, tortilla chips, and pretzels. Third-generation snacks are produced from extruded pellets that are commonly fried and flavored. Regardless of the bad image among dietitians, snacks are increasing in popularity due to their flavor, their convenience, and change of food habits. The new trend is the development of nutritious and health-promoting snacks.

This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for consumers who wish to gain more knowledge about snacks.

The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine model system and real foods (cookies, fried tortilla chips, and baked tortilla chips) was studied to analyse the acrylamide mitigating potential of this underexploited plant with attractive nutraceutical properties. Addition of amaranth flour, with a relatively low protein content (16.45%), did not mitigate acrylamide in either the model system or the studied foods. On the contrary, addition of amaranth protein isolate decreased acrylamide content by 35-40% in the model system, 89% in cookies, 51% in fried tortilla chips, and 62% in baked tortilla chips. This acrylamide reduction was obtained without change in the colour or the texture of the cookies. On the contrary, colour remained unchanged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16-36%) of the produced tortillas. Although a much more detailed sensory evaluation of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results suggest that the use of amaranth protein may be an interesting way to both mitigate acrylamide formation and improve nutritional properties of foods.

The acrylamide-mitigating effect of piquin pepper oleoresin (piquin pepper oily extract in soybean oil) in both model and food systems was evaluated. Although the addition of piquin pepper oleoresin to an asparagine/glucose model system did not produce any mitigation of the acrylamide produced, oxidation of the oleoresin for 4–8 days at 60 °C produced a significant ( p

A continuous vacuum drying method was used to develop low-fat tortilla chips with good sensory properties. To better understand the process, drying models were developed to determine the effects of drying thickness and temperature on drying rate. Drying rates were determined at three conduction plate temperatures (80, 90, and 100°C) and three product thicknesses (0.8, 1.5, and 2.3 mm). An effective diffusion model and semi-empirical models were used to fit the data. In addition, a model was developed from the drying rate curves that incorporated a drying coefficient [k(t)] that varied with time and could be described by a two-term Lorentzian model. All models had good agreement between experimental data and predicted data, with R 2 > 0.98. With consideration of other goodness-of-fit indicators (sum of squared errors [SSE] and χ2), the Page and variable coefficient models provided the best fit. The average effective moisture diffusivity was calculated using nonlinear regression and ranged from D eff = 1.19...

In the present research, stabilized rice bran (SRB) of an Egyptian variety was used for the preparation of corn flakes and tortilla chips with and without fortification with rich protein sources. SRB was used as 10, 20 and 30% replacements of gelatinized corn flour. Doughs of different blends were evaluated rheologically. Color quality, sensory parameters and proximate composition of the products were assessed. Results showed that the maximum and breakdown viscosity and color quality was affected by the presence of SRB. Some sensory parameters of tortilla chips and corn flakes containing RB showed decline. Percentage protein of 30% SRB corn flakes and tortilla chips that were not fortified with protein-rich sources was 10.57 and 11.2, while that of fat was 3.65 and 23.21; crude fibers were 0.775 and 0.631, and ash was 0.24 and 1.71, respectively. Fortified tortilla chips and corn flakes contain 11.5 and 13.7% protein, respectively. PRACTICAL APPLICATIONS The present research aimed at production of functional foods containing both rice bran and corn flour so as to be marketed.

The effectiveness of substituting different concentrations (3, 6 or 9%) of broad bean flour (Bb), chickpea flour (Cp) or isolated soy protein (ISP) on the physiochemical and sensory properties of corn chips was evaluated. Fortification increased (P ≤ 0.05) protein contents from 6.4 to 10.5%. Sensory and instrumental color results indicated that fortification at high levels (9%) increased (P ≤ 0.05) chip redness. Texture profile analysis results (TPA) indicated that, as fortification ratios increased, texture measures of TPA measures decreased (P ≤ 0.05). The raw and cooked corn flavor attributes decreased (P ≤ 0.05) in chips fortified with 9% Bb and Cp, and with 6 and 9% ISP. The descriptive texture indicated that 9% Bb and Cp decreased hardness. The consumer intensity scale results showed that Bb, Cp and ISP at 9% decreased (P ≤ 0.05) crunchiness and hardness. It can be concluded that Bb, Cp or ISP can be added in corn chips. PRACTICAL APPLICATIONS As the protein–energy–malnutrition problem continues to expand because of limited protein sources, using inexpensive and readily available sources of protein has become a major research focus in recent years. Fortification of several food products with components such as legume flours was proposed to enhance the nutritional values of products by using these products in schools, feeding programs and in catastrophic situations. Chickpeas and broad beans, rich in food proteins, are widely available and used in different countries as a source of protein. Soybean flour contains 38% protein, also has been used to fortify different types of food to enhance their quality. Corn and tortilla chips account for 80% of the corn-based snacks consumed worldwide. Corn-based snacks increased over the last 30 years because of being included to the main meal as well as between-meal nourishments. For that, this study evaluated fortifications in chips with different high-legume proteins.

Summary The effect of processing conventional and pigmented corn into masa, tortilla and tortilla chips on the ability to scavenge nitric oxide (NO) and peroxynitrite (ONOO−) was investigated. The level of retention of nitric oxide and peroxynitrite (mediated for inhibition of nitrite formation scavenging capacity for masa, tortilla and tortilla chips) ranged 56.2–78.2%, 67.4–45%, 40.3–62.0% (for nitric oxide) and 38.6–81.7%, 23.3–47.7%, 19.3–67.2% (for inhibition of nitrite formation), respectively. The antinitrosative activities were affected significantly (P > 0.05) by nixtamalisation, but not by processing masa into tortilla and tortilla chips (P > 0.05). The yellow variety and its corresponding products showed the greatest capacity to scavenge nitric oxide and inhibition of nitrite formation among conventional varieties and the purple variety ranked highest among the pigmented varieties.

Auction experiments were used to examine demand and premium differences between organic, non-GM (genetically modified), and conventional versions for two pairs of fresh and processed foods. Results showed processed foods had greater substitutability among the versions than fresh products. Conventional versions were the least price sensitive, while non-GM versions were the most sensitive. Significant premium differences were found between fresh and processed foods for sweet corn and tortilla chips, but not for potatoes and potato chips. Results from random effects models mirrored these findings. In general, the extent of premium differences between fresh and processed versions appears dependent on the food product. Key Words: auction experiments, willingness to pay, organic, non-GM, fresh, processed food (ProQuest: ... denotes formulae omitted.) Certified organic food has a growing presence in the marketplace. The Organic Trade Association (2006) found that in 2005, total sales of organic foods were $13.8 billion, with a growth rate of 16.2 percent. The largest component of these was fresh foods, with fruits, vegetables, and dairy accounting for 39 percent of total sales. They also noted that organic processed foods, such as packaged/ prepared foods and snack foods, have been expanding rapidly, with growth rates of 19.7 percent and 18.3 percent, respectively. The total sale of packaged/prepared foods was $1.8 billion (13 percent) and snack food was $667 million (5 percent) in 2005. This growth of the organic market has notably occurred during a time when farmer usage of agricultural biotechnology has rapidly increased. Genetically modified (GM) crops, created through biotechnology, have become prevalent in the food system. Examples of GM seeds that have been developed include corn, soybeans, and potatoes. In addition to being consumed in their fresh forms, these products are often standard ingredients in a wide variety of processed foods. It was estimated that 60-70 percent of processed foods on supermarket shelves in North America contain some GM ingredients (Heslop 2006). Although the technology is widespread, studies have shown that some consumers perceive risks from GM foods (see Burton et al. 2001, Onyango et al. 2003, Costa-Font, Gil, and Traill 2008). To avoid GM foods, consumers have limited options. Since U.S. government regulations do not include a labeling requirement for GM foods, consumers can either buy certified organic food, which includes a non-GM requirement, or purchase from the small non-GM market segment. This study was designed to examine the differences between fresh and corresponding processed food markets for both organic and non-GM food products. Specifically, the first objective was to compare the demand between the fresh and processed categories, which was investigated through the construction of demand curves and the calculation of own- and cross-price elasticities. The second objective was to determine whether premiums for either organic or non-GM foods were significantly different depending on the level of processing. This was analyzed using a random effects model based on demographic characteristics as well as subjects' opinions about organic and GM foods. To investigate these objectives, two pairs of food items were considered. Each pair consisted of a whole, fresh food and a processed food based on that main ingredient. The two pairs were potatoes and potato chips, and sweet corn and tortilla chips. It was believed that the results obtained from this study could provide insight into consumers' decisions and help policy makers and food companies improve marketing strategies for organic and non- GM food products. Literature Review Fresh products have been considered in numerous studies on organic and GM foods. Wolf et al. (2002) studied consumer attitudes toward organic and conventionally grown lettuce using a survey conducted in California. …

A comparison study of different extraction and clean-up procedures for the liquid chromatographic analysis of fumonisins B(1) (FB(1)) and B(2) (FB(2)) in corn masa flour was performed. The procedures included extraction (heat or room temperature) with acidic conditions or EDTA-containing solvents, and clean-up by immunoaffinity or C18 solid-phase extraction columns. Thereafter an analytical method was optimised using extraction with an acidic mixture of methanol-acetonitrile-citrate/phosphate buffer, clean-up through the immunoaffinity column and determination of fumonisins by liquid chromatography with automated pre-column derivatisation with o-phthaldialdehyde reagent. Recovery experiments performed on yellow, white and blue masa flours at spiking levels of 400, 800 and 1200 µg kg(-1) FB(1) and of 100, 200 and 300 µg kg(-1) FB(2) gave overall mean recoveries of 99% (±6%) for FB(1) and 88% (±6%) for FB(2). Good recoveries (higher than 90% for both FB(1) and FB(2)) were also obtained with corn tortilla chips. The limits of quantification of the method (signal-to-noise ratio of 10) were 25 µg kg(-1) for FB(1) and 17 µg kg(-1) for FB(2). The method was tested on different commercial corn masa flours as well as on white and yellow corn tortilla chips, showing fumonisin contamination levels (FB(1) + FB(2)) up to 1800 µg kg(-1) (FB(1) + FB(2)) in masa flour and 960 µg kg(-1) in tortilla chips. Over 30% of masa flours originating from Mexico exceeded the European Union maximum permitted level.

This work was carried out to investigate storage stability of tortilla chips with regard to antioxidants used during manufacturing. Tortilla chips were made from WC10 and YC/DS, fried in sun flower oil containing 0.015% of synthetic (BHT) or natural (α-tocopherol) antioxidants, packaged in M/PP and stored for three months at 28±7°C and 57±17% relative humidity. Chemical (acid value, peroxide value and TBA) and sensory attributes as well as crispiness were followed up during storage period. The obtained data revealed that both BHT and α-tocopherol can be successfully used for retarding both oxidative and hydrolytic rancidity of tortilla chips and hence prolong their shelf-life. The sensory evaluation clarified that adding antioxidants to frying oil led to improve all sensory properties of tested tortilla chips, specially, odor and taste. Antioxidants decreased the changes occurred in both oil and moisture contents and had a positive effect on the crispness of the stored tortilla chips.

Defatted soybean, chickpeas and lupine flours were added to masa in 4, 8 and 12% of the corn weight. The chemical composition and amino acids content of raw materials were detected. Tortilla chips supplemented with soybean flour was characterized with the highest amounts of protein, ash, fiber, Ca, K, P, Fe, valine, histidine, glycine, lysine and phenylalnine. The mixtures containing lupine flour showed higher value of protein, fiber, Mg, Fe, Mn and higher threonine and arginine. The lowest aspartic acid and serine contents were observed in tortilla chips supplemented with chickpeas. The sulfur containing amino acids were not affected by supplementation. With respect to sensory evaluation, the obtained results indicated that no significant differences between supplemented samples by leguminous flours and control. The fortification of tortilla chips with leguminous flours proved its priority with regard to the organoleptic and physical properties of tortilla chips.

The objectives of this study were to determine the frying stability of soybean oil (SBO) treated with a natural citric acid-based antioxidant, EPT-OILShield able to withstand high temperatures and to establish the oxidative stability of food fried in the treated oil. Soybean oil with 0.05% and 0.5% EPT-OILShield and an untreated control SBO were used for intermittent batch frying of tortilla chips at 180 degrees C for up to 65 h. Oil frying stability was measured by free fatty acids (FFA) and total polar compounds (TPC). Chips were aged for up to 4 mo at 25 degrees C and evaluated for rancid flavor by a 15-member, trained, experienced analytical sensory panel and for hexanal content as an indicator of oxidation. Oil with 0.05% EPT-OILShield had significantly less FFA and TPC than the control. The effect of EPT-OILShield was apparently retained in aged chips because hexanal levels were significantly lower in chips fried in oil with 0.05% EPT-OILShield than in chips fried in the control. Tortilla chips fried in the control were rancid after 2 mo at 25 degrees C at sampling times evaluated from 25 to 65 h; however, chips fried in oil with 0.05% EPT-OILShield and used for 65 h were described as only slightly rancid after 4 mo. Gamma tocopherol levels were significantly higher in the chips fried in the oil with 0.05% EPT-OILShield than in the control, helping to inhibit oxidation in the tortilla chips during storage.