EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 18, Volume 78, Issue 4, December 2000, Page 1673-1683 PDF (4.11 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2000.399780 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| YUOSEF GHALI1; MOSTAFA EMAM2; SAMIHA M. M. ABDEL-SALAM3; SAHAR O. A. ALAM3 | ||||
| 1Faculty of Agricultural, Cairo University, Giza, Egypt | ||||
| 2Institute African Research and Studies, Cairo University, Giza, Egypt | ||||
| 3Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| In the present study, Egyptian yellow and white maize were used to prepare tortilla by cooking methods in the presence of 1% (wlv) Ca (OH)2. A trial was carried out to increase torilla nutritive value by adding wheat flour and soybean flour. The produced tortilla was subjected to panel test and chemical analysis. Addition of 25% wheat flour and 15% soybean flour and 25% wheat flour + 10% soybean flour gave good tortilla. Dry matter losses during cooking and washing of nixtamal were determined in the two corn varieties. | ||||
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