Chemical, Rheological, Sensorial and Functional Properties of Gelatinized Corn‐ Rice Bran Flour Composite Corn Flakes and Tortilla Chips
2014
Al‐Okbi, Sahar Y. | Hussein, Ahmed M.S. | Hamed, Ibrahim M. | Mohamed, Doha A. | Helal, Amr M.
In the present research, stabilized rice bran (SRB) of an Egyptian variety was used for the preparation of corn flakes and tortilla chips with and without fortification with rich protein sources. SRB was used as 10, 20 and 30% replacements of gelatinized corn flour. Doughs of different blends were evaluated rheologically. Color quality, sensory parameters and proximate composition of the products were assessed. Results showed that the maximum and breakdown viscosity and color quality was affected by the presence of SRB. Some sensory parameters of tortilla chips and corn flakes containing RB showed decline. Percentage protein of 30% SRB corn flakes and tortilla chips that were not fortified with protein‐rich sources was 10.57 and 11.2, while that of fat was 3.65 and 23.21; crude fibers were 0.775 and 0.631, and ash was 0.24 and 1.71, respectively. Fortified tortilla chips and corn flakes contain 11.5 and 13.7% protein, respectively. PRACTICAL APPLICATIONS: The present research aimed at production of functional foods containing both rice bran and corn flour so as to be marketed.
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