EFFECT OF PARTIAL SUBSTITUTION OF WHEAT AND SOYBEAN FLOURS FOR MAIZE ON THE CHARACTERISTICS OF PRODUCED TORTILLA

Document Type : Original Article

Authors

1 Faculty of Agricultural, Cairo University, Giza, Egypt

2 Institute African Research and Studies, Cairo University, Giza, Egypt

3 Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

In the present study, Egyptian yellow and white maize were used to prepare tortilla by cooking methods in the presence of 1% (wlv) Ca (OH)2. A trial was carried out to increase torilla nutritive value by adding wheat flour and soybean flour. The produced tortilla was subjected to panel test and chemical analysis. Addition of 25% wheat flour and 15% soybean flour and 25% wheat flour + 10% soybean flour gave good tor­tilla. Dry matter losses during cooking and washing of nixtamal were de­termined in the two corn varieties.

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