The study of the quality parameters of the tortilla chips products formulated from mixtures of corn flour and legumes

Basit Öğe Kaydı
dc.contributor.authorBuzgau, Giorgiana
dc.contributor.authorMarc, Romina Alina
dc.contributor.authorMure?an, Crina Carmen
dc.contributor.authorF?rca?, Anca
dc.contributor.authorSocacı, Sonia Ancuta
dc.contributor.authorMure?an, Andru?a
dc.contributor.authorMuste, Sevasti?a
dc.date.accessioned2025-01-06T17:23:38Z
dc.date.available2025-01-06T17:23:38Z
dc.date.issued2023
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractCurrent study was designed to evaluate chemical composition and quality characteristics of tortilla chips made from corn flour with chickpea flour and red lentil flour in 20%, 50%, 80%, and 100%. The results suggested that moisture, and fat contents and acidity values increased with increasing levels of chickpea and lentil flour. However peroxide value increased with increasing levels of chickpea flour and decreased with increasing levels of lentil flour. Most studies that were carried out on tortilla chips made from corn flour and chickpeas revealed the presence of an unsaturated fatty acid content of up to 90%. Between 17.8 g of unsaturated fatty acids were present in each serving of tortilla chips loaded with chickpeas and samples. These may be monounsaturated or polyunsaturated, with approximately 50% being polyunsaturated. The two most important PUFA acids, linoleic acid and gamma-linoleic acid are essential fatty acids. In terms of the composition profile, the best possible results were achieved by samples that contain a 50% addition. In conclusion, it has been shown that corn flour incorporating chickpea is more nutritious than cornmeal alone. The purpose for which lentils and chickpeas were chosen is due to the high protein content and the entire nutritional composition.
dc.identifier.doi10.55730/1300-011X.3126
dc.identifier.endpage786
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue5
dc.identifier.startpage772
dc.identifier.trdizinid1208201
dc.identifier.urihttps://doi.org/10.55730/1300-011X.3126
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1208201
dc.identifier.urihttps://hdl.handle.net/20.500.14669/868
dc.identifier.volume47
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTurkish Journal of Agriculture and Forestry
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectFatty acids
dc.subjectmycotoxins
dc.subjectProximate composition
dc.subjecttortilla chips
dc.subjectmean relative concentrations
dc.titleThe study of the quality parameters of the tortilla chips products formulated from mixtures of corn flour and legumes
dc.typeArticle

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu