Effect of Baking Powder and Thickness on Physical Properties and Sensory Characteristics of Corn Tortilla

Abstract

This study aims to determine the effect of adding baking powder with various concentrations and the effect of thickness on the physical and sensory characteristics of corn tortilla chips. The study was arranged using a completely randomized design with two independent variables, namely the concentration of baking powder (0; 0.5; 1; 1.5, and 2%) and the tortilla thickness (2 mm and 4 mm). Results show that the addition of baking powder to the formula resulted in a decrease in the fracturability value of tortillas with a thickness of 2mm. At the baking powder concentration of 0; 0.5 and 1% the fracturability values were 634.04; 487.90; and 595.5 g/force respectively. Meanwhile, when the addition of baking powder was continued to 1.5 and 2%, the fracturability value increased to 779.87 g/force and 819.30 g/force. The higher the fracturability value, the harder the tortilla texture produced. Tortillas with a thickness of 2 mm tend to be preferred for all test parameters compared to tortillas with a thickness of 4 mm. The most preferred tortillas for each parameter namely color, texture and taste were 2 mm tortillas with the baking powder addition of 1.5%; 1% and 1%, respectively.