The study of addition variety of vegetable flour on physical characteristics of tortilla chips

Abstract

Tortilla chips are a snack product made from corn which have a bright yellow color with a crispy texture. Variations in the manufacturing process are needed so that the resulting tortillas have more attractive colors and better textures. The purpose of this study was to determine effect substitution of cornflour with various variations vegetable flour on the appearance in the color and texture tortillas. This study uses a completely randomized design (CRD) with two factors. The factor is type of vegetable flour red spinach, beets, spinach, and celery flour and the concentration of vegetable flour substitution 10%, 25%, and 50%. The analysis used was color and texture analysis. The results showed the highest L value of the color test was in the control tortilla of 46.74. The A value of red spinach tortilla and beets have higher value than control, green spinach, and celery.. The B value of control has the highest value followed by green spinach and celery tortillas. The tortilla chips texture test can be seen from the amount of the Fbreak. The lowest Fbreak value found in red beet tortillas is 1.83, which shows that beetroot tortilla has the most crispy texture compared to other variation tortillas.