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399780

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

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Last updated: 30 Dec 2024

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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.

DOI

10.21608/ejar.2000.399780

Authors

First Name

YUOSEF

Last Name

GHALI

MiddleName

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Affiliation

Faculty of Agricultural, Cairo University, Giza, Egypt

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Orcid

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First Name

MOSTAFA

Last Name

EMAM

MiddleName

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Affiliation

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

Email

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City

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Orcid

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First Name

SAMIHA M. M.

Last Name

ABDEL-SALAM

MiddleName

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Affiliation

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

Email

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Orcid

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First Name

SAHAR O. A.

Last Name

ALAM

MiddleName

-

Affiliation

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

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Volume

78

Article Issue

4

Related Issue

52210

Issue Date

2000-12-01

Receive Date

1998-03-01

Publish Date

2000-12-01

Page Start

1,673

Page End

1,683

Print ISSN

1110-6336

Online ISSN

2812-4936

Article File

EJAR_Volume 78_Issue 4_Pages 1673-1683.pdf

PDF . 4.3MB

Link

https://ejar.journals.ekb.eg/article_399780.html

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https://ejar.journals.ekb.eg/service?article_code=399780

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18

Type

Original Article

Type Code

1,041

Publication Type

Journal

Publication Title

Egyptian Journal of Agricultural Research

Publication Link

https://ejar.journals.ekb.eg/

MainTitle

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

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Article

Created At

30 Dec 2024