Abstract
The intent of this study was to assess the quality of rice flour tortillas used in shawarma preparation. Rice flour was dry milled from paddy rice, and four samples were created by varying the amount of rice flour with xanthan gum (RS0 = 100% rice flour, RS1 = 80% rice flour + 0.8% xanthan gum, RS2 = 60% rice flour + 0.6% xanthan gum, and RS3 = 40% rice flour + 0.4% xanthan gum). The functional properties of rice and wheat flours were also determined. The materials were tested for their proximate composition. The results showed that wheat flour had much better water absorption, oil absorption, and swelling capabilities, but rice flour had increased bulk density. The proximate composition results showed 2.43 to 2.85% ash, 1.00 % to 1.45 % fat, 7.82 to 9.50 crude protein and 0.93 to 78.94% crude fiber. The results likewise showed no significant difference (p>0.05) in the proximate composition of the tortilla samples. However, the inclusion of xanthan gum decreased moisture and carbohydrate levels.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: South Asian Research Journal of Engineering and Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.