Sensory Qualities and Micronutrient Composition of Tortillas Made from Rice Flour for the Production of Shawarma
Ernest Eguono Emojorho *
Department of Food Science and Technology, Southern Delta University, Ozoro, Nigeria.
Onyekachukwu Mabel ADINKWU
Department of Plant Science and Biotechnology, Southern Delta University, Ozoro, Nigeria.
Love Nchekwube Onuoha
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria and Department of Agricultural Education, Federal College of Education Technical, Asaba, Nigeria.
Oghenekaro John Oboreh
Department of Science Laboratory Technology, Southern Delta University, Ozoro, Nigeria.
Adaora Ngozi Nwosu
Environmental System Engineering and Management, Memorial University of Newfoundland, Canada.
Charles Chukwudi OGBOLI
Environmental Management and Toxicology, Southern Delta University, Ozoro, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The purpose of this study was to evaluate the acceptability and micronutrient quality of rice flour tortillas used to make shawarma. Rice flour was made by processing and dry milling paddy rice. Four samples were created by adjusting the proportion of rice-flour with xanthan gum. The samples' sensory and micronutrient characteristics were examined. The results demonstrated that adding xanthan gum raised the micronutrient value. Sample RIS0 had the lowest levels of vitamins (7.00, 0.03 mg/100g) and minerals (1,40, 0.05, 2.92 mg/100g), whereas sample RIS3 had the highest levels of vitamins (17.00, 0.14 mg/100g) and minerals (2.10, 0.58, 5.05 mg/100g). Since the sensory rating trials showed significant variations (p<0.05) in texture, taste, and flavor among samples, sample RIS3 has the highest acceptance (7.10). This is because sample RIS3 yielded a product with the lowest moisture content, flexible texture, and maximum overall acceptability. A greater micronutrient composition and an excellent sensory grade were found in tortillas prepared with rice flour with xanthan gum.
Keywords: Micronutrient composition, micronutrient quality, rice-flour, sensory qualities