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Giram, K. K.
- Development of Fried and Baked Tortilla Chips with Defatted Soy Flour and Sorghum Flour
Abstract Views :339 |
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Authors
Affiliations
1 Department of Food Process Technology, College of Food Technology, Ashti (M.S.), IN
1 Department of Food Process Technology, College of Food Technology, Ashti (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 9, No 2 (2018), Pagination: 49-54Abstract
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.Keywords
Soybean, Sorghum , Nixtamalized Corn Flour, Masa, Fried Tortilla Chips, Baked Tortilla Chips.
References
- Adelekun, O.E., Adejuyitan, J. A., Olajide, J. O. and Alabi, B.K. (2005). Effect of soybean substitution on some physical compositional and sensory propertiesof Kokoro (a local maize snack). European Food Res. Tech., 220 :7982.
- Buck, J.S., Walker, C.E. and Watson, K.S. (1987). Incorporation of corn glutenmeal and soy into various cereal-based foods and resulting productfunctional, sensory and protein quality. Cereal Chem., 64 (4): 264269.
- Che Man, Y. B., Abdul Karim, M. N. B. and Kun, T.T. (1992). Evaluation of fourhigh- protein rice-soy snack formulations. Internat. J. Food Sci. Tech., 27:715-719.
- Cosgrove, J. (2002). Pure quality taking strides to influence the quality of soybeans. Stagnito’s New Prod. Mag., 31:10-16.
- Liu, K.S. (1999). Soybeans chemistry, technology and utilization. Aspen Publishing, Gaithersburg, MD.
- Lusas, E. (2002). Soybean at the right time and place. Personal communication, Seminar. Department of Soil and Crop Sciences, Texas A&M University,College Station, TX.
- McDonough, C.M. (2006). Personal communication. Department of soil and crop sciences, Texas A&M University, College Station, TX.
- Payumo, E.M., Corpuz, B.S., Llagan, A.P. and Openiano, O.G. (1982). Development of soy-supplemented extruded snack products. NSTA Tech. J., 7 : 77-83.
- Riaz, M. N. (1999).Healthy baking with soy ingredients.Cereal Foods World., 44 : 136-139.
- Riaz, M.N. (2001). Extrusion-expelling of soybeans for texturized soy protein. Pages 171-175 In : World conference on oilseed processing and utilization. R.F. Wilson, Ed. AOCS Press. Champaign IL.
- Quintero-Fuentes, X. (1997). A method to determine ingredient functionality inbaked tortilla chips. M.S. Thesis, Texas A&M University: College Station, TX.
- Development of Fried Tortilla Chips with Defatted Soy Flour and Sorghum Flour
Abstract Views :290 |
PDF Views:0
Authors
Affiliations
1 Department of Food Process Technology, College of FoodTechnology, Ashti (M.S.), IN
1 Department of Food Process Technology, College of FoodTechnology, Ashti (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 9, No 2 (2018), Pagination: 60-64Abstract
The effects of the of tortilla chips with de-fatted soy flour as and frying processes on the properties of tortilla chips were evaluated. Sensory characteristics, texture, thickness, colour, 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 . 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” flavors in any of the sample. Upto DFSF with SF and NCF (100:20:10%) would be recommended.Keywords
Soybean, Sorghum, Nixtamalized Corn Flour, Masa, Fried Tortilla Chips, Baked Tortilla Chips.References
- Adelekun, O.E., Adejuyitan, J. A., Olajide, J. O. and Alabi, B.K. (2005). Effect of soybean substitution on some physical compositional and sensory propertiesof kokoro (a local maize snack). European Food Res. Tech., 220 :7982.
- Buck, J.S., Walker, C.E. and Watson, K.S. (1987). Incorporation of corn glutenmeal and soy into various cereal-based foods and resulting product functional, sensory and protein quality. Cereal Chem., 64 (4): 264269.
- Che Man, Y. B., Abdul Karim, M. N. B. and Kun, T.T. (1992). Evaluation of fourhigh-protein rice-soy snack formulations. Internat. J. Food Sci. Tech., 27 : 715-719.
- Cosgrove, J. (2002). Pure quality taking strides to influence the quality of soybeans. Stagnito’s New Prod. Mag., 31:10-16.
- Liu, K.S. (1999). Soybeans chemistry, technology and utilization. Aspen Publishing, Gaithersburg, MD.
- Lusas, E. (2002). Soybean at the right time and place. Personal communication,Seminar. Department of Soil and Crop Sciences, Texas A&M University,College Station, TX.
- McDonough, C.M. (2006). Personal communication. Department of Soil and Crop Sciences, Texas A&M University, College Station, TX.
- Payumo, E.M., Corpuz, B.S., Llagan, A.P. and Openiano, O.G. (1982). Development of soy-supplemented extruded snack products. NSTA Tech. J.,7 : 77-83.
- Quintero-Fuentes, X. (1997).A method to determine ingredient functionality inbaked tortilla chips. M.S. Thesis, Texas A&M University: College Station, TX.
- Riaz, M. N. (1999).Healthy baking with soy ingredients.Cereal Foods World., 44:136-139.
- Riaz, M. N. (2001). Extrusion-expelling of soybeans for texturized soy protein, pp. 171-175 in : World Conference on Oilseed Processing and Utilization.R. F. Wilson, ed. AOCS Press. Champaign IL.