The Development of Flour Tortilla from Germinated Brown Rice Flour

Abstract

The  research  objectives  were:  1)  To  study the  basic  recipe  for  the  flour  tortilla  and  appropriate  amount  of  germinate  brown  rice   in  the  flour  tortilla  with  a  different  amount  of  germinated  brown  rice  flour  at  the  ratio  of  0%  (control  recipe), 10%,  20%  and  30%  by  weight  of  flour.  2)  To  study  the  color  (L*  a*  and  b*)  of  the  flour  tortilla  from  germinated brown  rice  flour.  3)  To  study  the  nutrients  of  the  flour  tortilla  from  germinated  brown  rice  flour.  The  sensory  quality  test  of  the  flour  tortilla  from  germinated  brown  rice  flour  by  giving  9-Point  Hedonic  Scale  Test, by  50  testers  were  tested  and  found  that  substitution  wheat  with  20%  germinated  brown  rice  flour  exhibited  similar  acceptability  of  control  (p≤0.05).  It  received  the  highest  ratings  for  color, smell, taste  and  texture.  Which  the  tortilla  flakes  are  brown  Soft  and  chewy  texture.  The  flour  tortilla  has  brown  color, the  texture  has  sticky  and  soft, the  fragrance  of  germinated  brown  rice  flour.  Color  of  flour  tortilla  from  20%  germinated  brown  rice  flour  found  that  L*  a*  and  b*  were  54.53, 9.28  and  27.09  respectively.  Increased  levels  of  germinated  brown  rice  flour, L*  value  was  decrease  but  a*  and  b*  value  increase.  The  results  of  the  nutrition  of  flour  tortilla  from  20%  germinated  brown  rice  flour  (100  g)  has  Energy  1,827.39  Kcal, Fat  64.38  g  Protein  34.70  g, Carbohydrate  272.01  g  and  fiber  11.23  g.