Priyadarsani Supriya, Jena Sritishree, Jambulkar N N, Bharti Priyanka
ICAR-National Rice Research Institute, Cuttack, Odisha, 753006, India.
Odisha University of Agriculture & Technology, Bhubaneswar, Odisha, 751003, India.
Plant Foods Hum Nutr. 2025 Jul 28;80(3):150. doi: 10.1007/s11130-025-01387-8.
Tortilla chips is an attractive and grasping trend among the young consumers seeking healthier, gluten-free snacks. Rice bran serves as a potent source for the preparation of the chips due to abundant availability of dietary fiber, protein, fat and carbohydrate. This study explored the development of non-nixtamalized, gluten-free baked tortilla chips fortified with stabilized rice bran. Microwave treatment was applied to rice bran to enhance stability and preserve nutrients before incorporation. Corn flour and whole wheat flour were substituted with different level of stabilized rice bran (50, 40, 30, 20, and 10%) and the physiochemical, nutritional and sensory properties of fortified tortilla chips were evaluated. Increasing rice bran per centage significantly (p < 0.05) increased ash and fat content, chip thickness, sphericity, surface area, and chewiness, while reduced its hardness and browning intensity. Principal Component Analysis (PCA) revealed storage attribute correlations, such as positive association between sphericity and surface area (r > 0.87) and negative correlation between shape index and dimensionless traits (r < 0.90). Puffiness showed positive links with chip thickness and sphericity. Sensory analysis identified the 30% rice bran formulation (corn: wheat: rice bran, 35:35:30) as most acceptable, with a high protein content (5.04%) and FFA (0.32 ± 0.07%) with improved micronutrient retention and texture. These findings highlighted that the tortilla chips with low maize content and fortified with stabilized rice bran could be more healthier and desired snack products by consumers.
玉米饼薯片在寻求更健康、无麸质零食的年轻消费者中是一种有吸引力且受欢迎的趋势。由于米糠富含膳食纤维、蛋白质、脂肪和碳水化合物，因此它是制备薯片的优质原料。本研究探索了用稳定化米糠强化的非碱化、无麸质烘焙玉米饼薯片的开发。在将米糠加入之前，对其进行微波处理以提高稳定性并保留营养成分。用不同水平的稳定化米糠（50%、40%、30%、20%和10%）替代玉米粉和全麦粉，并评估强化玉米饼薯片的理化、营养和感官特性。米糠百分比的增加显著（p < 0.05）提高了灰分和脂肪含量、薯片厚度、球形度、表面积和咀嚼性，同时降低了其硬度和褐变强度。主成分分析（PCA）揭示了储存属性之间的相关性，例如球形度和表面积之间呈正相关（r > 0.87），形状指数和无量纲特征之间呈负相关（r < 0.90）。膨化度与薯片厚度和球形度呈正相关。感官分析确定30%米糠配方（玉米：小麦：米糠，35:35:30）最受欢迎，其蛋白质含量高（5.04%），游离脂肪酸含量为（0.32 ± 0.07%），微量营养素保留率和质地得到改善。这些发现表明，低玉米含量并添加稳定化米糠的玉米饼薯片可能会成为消费者更健康、更受欢迎的零食产品。
