Abstract
Tortilla chips on the market have a low protein content, namely 7%, and are less crunchy. Utilizing local Madurese corn flour into fortified tortilla chips is an alternative nutritious snack option for children. In this study, protein content in tortillas was increased by fortification using Isolate Soy Protein (ISP) and increasing crispiness using shortening. The study aimed to investigate the effect of shortening at 1.5%, 2.5%, and 3.5% and ISP at 5%, 10%, and 15% on the quality of corn-based tortilla chips. Fortification increased protein contents from 5.38% to 12.73%. Fracturability increased with ISP and decreased with shortening. Shortening significantly made tortilla chips softer and crispier. The treatments showed a significant difference in L values (p < 0.05), thus reducing brightness. Pasting viscosity showed that the addition of shortening and ISP decreased peak and breakdown viscosity from 436.50 to 220.00-142.50 cP and from 212 to 7.50-3.00 cP, respectively. Shortening made the starch stable during heating. The calorie content of tortilla chips with the addition of ISP and shortening ranged from 4589.70 to 5053.50 Cal/g. The selection formula was based on consideration of protein content and product acceptance. The hedonic analysis showed that the tortilla chips with 10% ISP and 2.5% shortening were preferred. It has good nutrition with 10.08% protein, 0.65% lysine, 0.46% tryptophan, and 13.08% fat, mainly palmitic acid and elaidic acid.
Keywords:
Fortified tortilla chips; Isolate soy protein; Nutrition; Pasting properties; Physical properties; Shortening
HIGHLIGHTS
Optimizing the utilization of local Madurese corn flour and isolated soy protein in the production of tortilla chips with a preferred nutritional profile
Fracturability increased with isolated soy protein and decreased with shortening. Shortening significantly made tortilla chips softer and crispier
The fortification of the product resulted in a substantial increase in protein content, soaring from 5.38% to an impressive 12.73%. In addition to protein, the nutritional profile includes 0.65% of lysine, an essential amino acid, and 0.46% of tryptophan, and 13.08% of fat, mainly palmitic acid and elaidic acid