PENGARUH FORTIFIKASI OLAHAN KEDELAI DAN PROSES PENGGORENGAN TERHADAP SIFAT FISIKOKIMIA DAN SENSORIS KERIPIK TORTILA DARI JAGUNG DAN MOCAF

Abstract

The tortilla chips were made by adding soybean-based products to increase their nutritional value. They were prepared by mixing modified cassava flour, corn flour, corn starch, and rice flour with soybean- based fortification products, namely boiled soybean, tempeh, and tofu, and fried in vegetable oil for 20 seconds. The effects of different fortification and frying process on the physicochemical and sensory properties of tortilla chips were evaluated. The results indicated that the frying process decreased moisture content and increased fat content and color parameters of chips. Compared to the control treatment, the fortification increased in protein, fat, dietary fiber, and ash content of tortilla chips of 32- 84%,3-18%, 65-91%, 3-10%, respectively. In addition, fortification increased in redness–yellowness of chips and decreased their fractur-ability. The sensory results showed that fortification increased the consumers’ preference in color, texture, taste, and overall parameters. The fortification with tempeh resulted in the highest acceptability of tortilla chips.