QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE

Ezzeldeen, A. M.; Mansour, E. H.; Ali, Mona M.; Hassan, Amal A.; El-Bedawey, A. A.

doi:10.21608/mjfds.2019.174898

QUALITY CHARACTERISTICS OF CORN TORTILLA PREPARED WITH DIFFERENT LEVELS OF RICE BRAN PROTEIN CONCENTRATE

Document Type : original papers

Authors

¹ Crops Technology Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

² Department of Food Science and Technology, Faculty of Agriculture, Menoufia University, 3251 Shibin El-Kom, Egypt

10.21608/mjfds.2019.174898

Abstract

This study was conducted to evaluate the possibility of partial replacement of yellow corn flour with rice bran protein concentrate (RBPC) to prepare highly nutritive and acceptable tortilla.The crude protein and total ash contents of tortilla were increased (p ≤ 0.05) by increasing the level of RBPC in a tortilla. However, total carbohydrates, crude fat and crude fiber had an opposite trend. The caloric values of tortilla were not affected (p > 0.05) byRBPC. Alkaline water retention capacity of the tortilla was increased (p ≤ 0.05) by increasing RBPC levels in the tortilla.However, it was decreased (p ≤ 0.05) by increasing the storage period from 24 to 72 hours.Tortillaprepared with RBPC had darker color than control tortilla. Tortilla prepared with 7.5% RBPC had higher lysine (27.31%) and tryptophan (33.33%) than control tortilla. In-vitro protein digestibility of tortilla was increased (p ≤ 0.05) by increasing the RBPC up to 7.5%.Control tortilla had sensory rating scores ranged from 4.35 (neither like nor dislike) to 6.75 (like very much) for all sensory properties. However, tortilla prepared with 7.5% RBPC had rating scores ranged from 5.35 (like moderately) to 6.95 (like very much) for all sensory properties.The results showed that partial replacement of corn flour with 7.5% of RBPC resulted in an improvement in the nutritive value and overall acceptability of the tortilla.

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