Impact of isolate soy-protein and shortening on tortilla chips made of local-based Madurese corn

Abstract

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