Utilization of Sangyod Rice Flour Instead of Wheat Flour in Ready-to-eat Frozen Tortillas Wrap

Abstract

The objective of this study was to 1) study the basic formula of tortilla wraps 2) study the appropriate amount of Sangyod rice flour in frozen tortilla wraps; and 3) study the quality of frozen tortilla wraps. Evaluate by measuring color, AW, and sensory qualities in appearance, color, smell, and taste using the 9-Point Hedonic Scale method with 40 panelists. The results showed that all three basic tortillas had no difference in color and aroma preference scores (p > 0.05), but overall preference scores. Tasting testers gave Formula 1 the most points (p≤.05), with average scores of 8.13, 8.08, 8.00, 8.03, 7.65, and 8.13, respectively. With formulations 2 and 3, it does not contain vegetable oils, making the texture of the tortilla wraps hard and harsh. The texture is brittle and easily broken. Results of a study on the use of Sangyod rice flour as a substitute for wheat flour. The panelists gave preference for tortillas that used Sangyod rice instead of wheat flour at different levels of statistical significance (p≤.05). The panelists rated the formula as the most suitable for 50% wheat flour, which consisted of 180 grams of wheat flour, 180 grams of conch flour, 5 grams of salt, 5 grams of baking powder, 60 grams of vegetable oil, and 220 grams of clean water. A 48-hour study on the quality of basic tortillas and Sangyod rice flour to replace 50% wheat flour stored at -18 degrees Celsius found that the microbial quality detected in tortillas using Sangyod rice flour did not exceed the requirements in comparison with the Instant Roti Community Product Standard (MHA 504/2004). The results of the nutritional analysis showed that the tortilla wrap using Sangyod rice flour instead of 50% wheat flour in 100 grams of weight had 399.32 kcal, 7.46 grams of protein, 16.32 grams of fat, 55.65 grams of carbohydrates, 2.6 grams of ash, and 17.97 grams of moisture.