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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 1 (2019)

Development of fried tortilla chips with defatted soy flour and sorghum flour

Author(s):

Giram KK, Kadbhane VS and Dr. Kale RV

Abstract:
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, 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% final oil content. Sorghum flour (SF) was replaced with 0, 10, 20 and 30% and Nixtamalized corn flour (NCF) 0,5,10 and 15% 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. Up to DFSF with SF and NCF (100:20:10%) would be recommended.

Pages: 1129-1132  |  1040 Views  324 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Giram KK, Kadbhane VS and Dr. Kale RV. Development of fried tortilla chips with defatted soy flour and sorghum flour. J Pharmacogn Phytochem 2019;8(1):1129-1132.

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