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Description:
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The effects of sorghum bran addition on table tortillas and tortilla chip
properties were evaluated . Texture , phenol content , antioxidant activity , and sensory
characteristics were evaluated . Texture was measured by objective and subjective
tests . Products were analyzed for phenols following the Folin -Ciocalteu procedure
and for antioxidant potential following the ABTS (2 ,2' -azinobis (3 -
ethylbenzothiazoline -6 -sulfonic acid ) method . Sensory properties were evaluated
using a nine point hedonic scale .
Bran from two specialty sorghums : sumac (high tannin ) and black (high
anthocyanins ) was added at 0 , 5 , and 10 % to table tortillas and tortilla chips . For
table tortillas the interaction of sorghum bran with an antistaling formula containing
guar gum , carboxymethylcellulose and maltogenic alpha -amylase was assessed .
Tortillas containing sorghum bran had a more friable structure than the
control . This detrimental effect was overcome by the antistaling formula . Additives
made fluffier tortillas with improved texture and appearance . Tortillas containing
sorghum bran and the antistaling formula were acceptable to panelists . At 5 %
sorghum bran inclusion , there was no significant difference in sensory attributes
from the control aside from appearance . Tortillas containing sorghum bran had a
dark natural color comparable to that of blue corn tortillas .
Tortilla chip texture was not significantly affected by addition of bran to the
formula . As in table tortillas , addition of sorghum bran produced minor changes in
the texture and flavor of the product , but a significant change in appearance
acceptability . Tortilla chips had a dark color , comparable to the one of blue corn
tortilla chips . Sumac bran yielded larger amounts of phenols and antioxidant activity than
black bran . Levels of phenols and antioxidant potential increased with increased
bran . Although processing caused a measurable loss of sorghum bran antioxidants ,
table tortilla and tortilla chips were still a significant source of phenols and
antioxidant activity .
The addition of sorghum bran produced tortillas and tortilla chips with
increased levels of dietary fiber and antioxidants , without adversely affecting other
sensory properties . |