Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

Rokhbakhsh Z.; KADIVAR M.; NIAKOUSARI M.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 53-64

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

496

Download:

Cites:

Information Journal Paper

Title

Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour

Author(s)

Rokhbakhsh Z. | KADIVAR M. | NIAKOUSARI M. | Issue Writer Certificate

Keywords

TortillaQ1

Wild Oat FlourQ1

Nutritional ValueQ1

Produced SampleQ2

Abstract

The aim of this study was to prepare Tortilla from oat flourand optimize the physical quality of the resulting product. Inactivatedthelipase and peroxidase enzymes in the oat grains were processed during thermal process operation to prevent lipid rancidityand the oat flour was prepared. At the next stage, Tortilla was prepared from oat flour. To improve the texture of Tortilla, whey, gluten and mono di glyceride isolates were added to oat flour. The effect of eachof the additives was investigated during tissue stress, fragility resistance and colorimetric tests. According to the results, with increasing gluten level, the fragility resistance of the Produced Sample was increased. With an increase in the dough baking temperature of 140 to 160 degrees Celsius, the brightness of the Produced Sample was reduced. Then, the Produced Samples were compared with two commercial samples of "Pringles" and "Tordilla", which were prepared from maize flour, and chemical compounds, texture meter, amino acid content, colorimetric and organoleptic characteristics were studied. According to the results obtained at 5% level, the Tortilla from oat showed no significant difference in terms of the texture and color quality with the two commercial samples of Pringles and Tordilla as well as had higher essential amino acids, low fat and high quality protein content. The Tortilla and two commercial samples of Pringles and Tordilla were evaluated by the assessors in terms of the indicators of crispiness, color, flavor and taste, which had a significant difference at the level of 5%, so that based on the general acceptance the highest score was for Pringles, Tortilla and Tordilla, respectively.

Cites

No record.

References

No record.

Cite

APA: Copy

Rokhbakhsh, Z., KADIVAR, M., & NIAKOUSARI, M.. (2019). Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 53-64. SID. https://sid.ir/paper/72571/en

Vancouver: Copy

Rokhbakhsh Z., KADIVAR M., NIAKOUSARI M.. Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):53-64. Available from: https://sid.ir/paper/72571/en

IEEE: Copy

Z. Rokhbakhsh, M. KADIVAR, and M. NIAKOUSARI, “Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 53–64, 2019, [Online]. Available: https://sid.ir/paper/72571/en

Related Journal Papers