Enhancement of Fiber Value in Wheat Flour Tortilla Using Guava Fruit (Psidium Guajava Var. Pyrifera)

Lye, Tze Yee (2018) Enhancement of Fiber Value in Wheat Flour Tortilla Using Guava Fruit (Psidium Guajava Var. Pyrifera). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

White flesh guava, known scientifically as Psidium guajava var. pyrifera, played a role as important source of fiber content. The objectives of this study are to increase fiber content in wheat flour tortilla by addition of guava puree and to evaluate the effect of guava incorporation on texture properties and sensory evaluation on wheat flour tortilla. Proximate analysis, physical test such as color, pH, texture profile analysis include hardness, firmness, chewiness & tensile strength and rollability test were conducted to evaluate the color appearance, nutrients content and texture properties of tortilla after added guava puree. Sensory evaluation on the tortilla was evaluated by using preference test and hedonic ranking scale 1 to 9 (1 = dislike extremely; 5 = neither like nor dislike; 9 = like extremely) to measuring preference and acceptability of consumers to the product. Wheat flour tortilla without added guava puree will use as control to compare with guava tortilla (sample). Sample has lower L*(45.25±0.132) and -a*(-1.18±0.495) but higher b* (6.97±0.085) than control. The pH of sample (5.79±0.006) has lower than control (6.31±0.006). For texture of sample tortilla, it has lesser hardness (3.458±0.1498), firmness (125.345±0.4955), chewiness (4.379±0.6472) and lower tensile strength (168.442±0.6113) than control. There were significant difference of crude fiber (0.36±0.010 & 1.19±0.060), moisture (28.03±0.015 & 30.56±0.045), crude fat (9.56±0.101&8.91±0.169) and carbohydrate (51.05±0.345 & 48.78±0.318) between control and sample respectively. Although total ash and crude protein do not showed significant difference between control and sample however sample has higher ash content (0.93±0.026) than control but lower crude protein (9.63±0.180). Sample has higher potassium content (153.14±0.700) than control (112.69±0.800). The data shows the 49 out of 60 panelists prefer and choose guava tortilla and overall acceptability (mean score of 7.13) are higher compared to wheat flour tortilla (mean score of 6.17).