Changes in the mechanical properties of corn tortillas due to the addition of glycerol and salt and selective high pressure treatments

The effects of high pressure processing (HPP) at 500 and 800 MPa for 1 and 10 min, and the addition of glycerol (4% db) and salt (1% db) on the thermal and physical properties of corn tortillas were investigated. Instron analysis illustrated an increase in stiffness following processing at 800 MPa for 10 min as compared to the control. Glycerol and salt decreased the temperature range of the major peak transition characterized by Dynamic Mechanical Analysis and decreased the stress and strain of the tortillas (Instron), thereby suggesting a more homogeneous transition and an increase in softness of the product due to additive addition. Therefore, addition of glycerol and salt along with HPP at short hold times does not adversely effect the mechanical properties of the corn tortillas.