PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS
Hegazy, N., Shalaby, A., Salem, F., Abd El-Moneim, S., Saeed, A. (2009). PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS. EKB Journal Management System, 34(12), 11167-11177. doi: 10.21608/jfds.2009.115831
Nefisa A. Hegazy; A. R. Shalaby; F. Salem; Somaya M. Abd El-Moneim; A. H. Saeed. "PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS". EKB Journal Management System, 34, 12, 2009, 11167-11177. doi: 10.21608/jfds.2009.115831
Hegazy, N., Shalaby, A., Salem, F., Abd El-Moneim, S., Saeed, A. (2009). 'PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS', EKB Journal Management System, 34(12), pp. 11167-11177. doi: 10.21608/jfds.2009.115831
Hegazy, N., Shalaby, A., Salem, F., Abd El-Moneim, S., Saeed, A. PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS. EKB Journal Management System, 2009; 34(12): 11167-11177. doi: 10.21608/jfds.2009.115831

PRODUCTION OF TORTILLA CHIPS FROM CORN AND/OR SORGHUM. VI. QUALITY OF LEGUME ENRICHED TORTILLA CHIPS

Journal of Food and Dairy Sciences
Article 10, Volume 34, Issue 12, December 2009, Page 11167-11177  XML PDF (559.41 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.115831
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Authors
Nefisa A. Hegazy1; A. R. Shalaby2; F. Salem2; Somaya M. Abd El-Moneim2; A. H. Saeed1
1Food Sci. and Tech. Dept., National Research Centre, Dokki, Cairo
2Food Sci. Dept., Fac. Agric., Zagazig Univ., Zagazig, Egypt.
Abstract
Defatted soybean, chickpeas and lupine flours were added to masa in 4, 8 and 12% of the corn weight. The chemical composition and amino acids content of raw materials were detected. Tortilla chips supplemented with soybean flour was characterized with the highest amounts of protein, ash, fiber, Ca, K, P, Fe, valine, histidine, glycine, lysine and phenylalnine. The mixtures containing lupine flour showed higher value of protein, fiber, Mg, Fe, Mn and higher threonine and arginine. The lowest aspartic acid and serine contents were observed in tortilla chips supplemented with chickpeas. The sulfur containing amino acids were not affected by supplementation. With respect to sensory evaluation, the obtained results indicated that no significant differences between supplemented samples by leguminous flours and control. The fortification of tortilla chips with leguminous flours proved its priority with regard to the organoleptic and physical properties of tortilla chips.
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