Development of value added Tortilla chips adding cowpea and fenugreek
| dc.contributor.advisor | Mittal, S.K. | |
| dc.contributor.author | Hansraj | |
| dc.date.accessioned | 2016-08-19T11:49:45Z | |
| dc.date.available | 2016-08-19T11:49:45Z | |
| dc.date.issued | 2011-05 | |
| dc.description | Thesis-PhD | en_US |
| dc.description.abstract | Tortilla chips were developed utilizing maize, cowpea and fenugreek with a view to increase their nutritional and functional value. Response Surface Methodology with Central Composite Rotatable Design was used for optimization of maize cooking steeping process (nixtamalization) considering Masa L* value, Masa b* value, maize dry matter loss and overall acceptability of tortilla chips. Box Behnken Design was used for optimization of tortilla chips baking-frying process considering the chips moisture content and oil content. The level of cowpea, cowpea and fenugreek, were optimized in nixtamalized maize for tortilla chips preparation. Optimized tortilla chips were packaged in 30 μm polyester pouches; stored at 25±10C and 35±10C and evaluated after every 15 days for physicochemical, sensory and microbiological changes till the product loosing acceptability. The best quality tortilla chips (in terms of good overall acceptability, low dry matter loss and low oil content) were obtained when maize was cooked in CaO for 26.4 min, steeped for 6.6 h, then chips baked and after that fried at 171.40C . Moisture content, water activity, free acid, peroxide value, total plate count and yeast and mold count increased significantly while pH and sensory scores decreased in all types of tortilla chips stored at 25±10C as well as at 35±10C. However, no coliform count could be detected at any stage of storage in any type of chips. The cowpea and fenugreek incorporated tortilla chips showed shelf life of 45 days at 25±10C. The tortilla chips prepared with 10 per cent cowpea and 1 per cent fenugreek had good overall acceptability score and 18.93 per cent increase in protein, 18.08 per cent increase in fiber and 10.25 per cent reduction in fat content compared to control. The tortilla chips thus prepared had 45 days of shelf at 25±10C. The product thus developed showed a potential of value added health food. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/72972 | |
| dc.language.iso | en | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.sub | Food Technology | |
| dc.subject | health foods, value added, food products, Tortilla, cowpeas, fenugreek, nutritional state, food preparation, food technology | en_US |
| dc.these.type | Ph.D | |
| dc.title | Development of value added Tortilla chips adding cowpea and fenugreek | en_US |
| dc.type | Thesis | en_US |