Formulation, optimization and sensory acceptance study of gluten free chickpea fortified finger millet tortillas.

Simple item page
dc.contributor.advisorBhargava, Kanika
dc.contributor.authorShakya, Kritika
dc.contributor.committeeMemberRayas-Duarte, Patricia
dc.contributor.committeeMemberHolmes, Tawni
dc.contributor.committeeMemberGamagedara, Sanjeewa
dc.date.accessioned2020-07-09T14:38:53Z
dc.date.available2020-07-09T14:38:53Z
dc.date.issued2016
dc.description.abstractResearches have shown potential health benefits of finger millet in many health conditions due to its nutritional content. However, absence of gluten in this flour prevents binding properties required to formulate tortillas. The objective of the study is to formulate, optimize, and perform a sensory acceptability study on chickpea fortified finger millet tortillas. We formulated a flour composition using USDA's standardized tortilla recipe consisting of finger millet and chickpea flour at the ratio of 70:30 w/w, respectively. We further optimized it with 2% sugar, 4% of glycerin and 15% of starch (rice, potato, and tapioca) to enhance functional and sensory properties. A trained sensory panel used a descriptive analysis tool to evaluate sensory acceptability, texture and flavor of the tortillas. The descriptive sensory analysis showed that the tortillas with rice and potato starch were more acceptable in comparison to tortillas with tapioca starch. From the conclusion drawn out of the descriptive analysis, tortillas with tapioca starch were eliminated from the study. The tortillas with rice and potato starch were further characterized by physicochemical and sensory acceptability study. The results showed that there was no significant difference in chemical and nutritional values but had some physical differences. The sensory acceptability study showed that overall likability was slightly higher for tortillas with potato starch in comparison to rice starch which correlates with higher scores for taste, texture and aroma of the tortillas with potato starch. Physical properties showed that the tortillas with potato starch were thicker, smaller and tougher in comparison to tortillas with rice starch which associates with low scores in appearance and tenderness in sensory acceptability study. The results indicated that incorporation of potato starch result in formulation of chickpea fortified finger millet tortillas with acceptable textural and sensory properties which would be a gluten free, nutrient dense alternative to traditional tortillas for people with celiac disease and an alternative food for diabetes patients.
dc.identifier.oclc(OCoLC)ocn963254366
dc.identifier.other(AlmaMMSId)9982476684002196
dc.identifier.urihttps://hdl.handle.net/11244/324997
dc.rightsAll rights reserved by the author, who has granted UCO Chambers Library the non-exclusive right to share this material in its online repositories. Contact UCO Chambers Library's Digital Initiatives Working Group at diwg@uco.edu for the permission policy on the use, reproduction or distribution of this material.
dc.subject.keywordsFinger millet
dc.subject.keywordsCeliac Disease
dc.subject.keywordsDiabetes
dc.subject.keywordsGluten free
dc.subject.keywordsStarch
dc.subject.keywordsTortilla
dc.subject.keywordsNutrition
dc.subject.keywordsFood science
dc.subject.lcshRagi
dc.subject.lcshTortillas
dc.subject.lcshEnriched foods
dc.subject.lcshGluten-free foods
dc.thesis.degreeM.S., Nutrition and Food Science
dc.titleFormulation, optimization and sensory acceptance study of gluten free chickpea fortified finger millet tortillas.
dc.typeAcademic theses
thesis.degree.grantorJackson College of Graduate Studies.
uco.groupUCO - Graduate Works and Theses::UCO - Theses

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
ShakyaK2016.pdf
Size:
3.01 MB
Format:
Adobe Portable Document Format
Download

Collections

UCO - Graduate Theses