RELATING SENSORY TEXTURAL ATTRIBUTES OF CORN TORTILLAS TO SOME INSTRUMENTAL MEASUREMENTS

Abstract

ABSTRACT Texture of corn tortillas from six commercial brands was measured with an Instron Universal Testing Machine by puncture with cylindrical (flat‐end) and spherical punches, tearing (tension), and Texture Profile Analysis (TPA). Peak force read from the curves for puncture and tearing, and TPA parameters (hardness, springiness, cohesiveness and chewiness) were correlated with sensory quantitative descriptive analysis (QDA) parameters (hand tearing, hardness, springiness, moisture, grittiness and stickiness). Pearson's (r) and