Development of Gluten Free Tortilla with Orange Sweet Potato.

Tan, Iee Rou (2018) Development of Gluten Free Tortilla with Orange Sweet Potato. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Tan Iee Rou_Full Text.pdf Restricted to Registered users only Download (1MB)

Abstract

Gluten-free tortilla with mushroom flavour is a selection of food for the patients who suffered from celiac disease, as gluten-free is a new healthy trend nowadays. The objective of this study was to develop a gluten-free tortilla with additional nutritional value compared to commercial wheat flour tortilla. Crude fibre and crude protein analysis were done on four formulations of gluten-free tortilla and commercial tortilla to selectively choose best formulation of the gluten-free tortilla. In general, all formulations contain higher crude fibre and protein contents compared to the commercial tortilla. However, based on the results, only formulation no. 3 and 4 could achieve claim of protein source and fibre source due to their higher percentage of protein and fibre content. Thus, gluten-free formulation no. 3 and 4 were chosen for subsequent sensory evaluation and texture analysis. By using commercial product as the control, preference and hedonic tests were conducted to identify the most preferred gluten-free tortilla formulation and consumer acceptability towards the gluten-free product. The sensory findings show that gluten-free formula no.3 have more preference than formula no. 4 with highest overall acceptability (mean score of 6.78). In contrast, commercial tortilla has lowest overall acceptability among all (mean score of 4.98). For texture profile analysis, gluten-free formula no. 3 had closer values of hardness (2.820 ± 0.060), firmness (97.878 ± 0.633) and tensile strength (402.650 ± 0.644) to those of commercial tortilla. Thus, no. 3 was chosen as the best formulation. Proximate analysis and physical tests such as subjective rollability test, water activity, pH and microbial test were then conducted to compare between formulation no. 3 with commercial tortilla. Water activity of gluten-free formulation no. 3 tortilla (0.877 ± 0.006) was lower than that of commercial wheat flour tortilla (0.903 ± 0.006). In conclusion, the developed formulation could be potentially applied as a nutritional gluten-free product. Keywords: Gluten-free tortilla, Wheat flour tortilla, Fibre, Protein, Texture properties, Sensory quality, Overall acceptability.