Product development of tortilla chips from white glutinous corn and cassava starch with addition of sodium bicarbonate

¹ Food Technology Department, UPN Veteran Jawa Timur, Jl. Raya Rungkut Madya, Gunung Anyar, Surabaya, Indonesia 60294
² Center of Appropriate Technology Innovation for Lowland and Coastal Foods, UPN Veteran Jawa Timur, Jl. Raya Rungkut Madya, Gunung Anyar, Surabaya, Indonesia 60294

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Tortilla chips, a popular corn-based snack originating from Mexico, are the focus of this research due to their potential for nutritional enhancement and improved sensory qualities. The study explores the use of white glutinous corn, tapioca, anchovy flour, and sodium bicarbonate to create a product with better texture, flavor, and nutritional value. The anchovy addition aimed to increase its flavor and calcium content. The experimental design of the research was Completely Randomized Design (CRD) Factorial Type with two factors, namely the proportion of white corn flour: tapioca (90:10, 80:20, 70:30) and the addition of sodium bicarbonate (0.2%, 0.4%, 0.6%). The data was analyzed by analysis of variance and further tested used Duncan?s Multiple Range Test. The best treatment is tortilla chips made from proportion of white corn flour: tapioca flour (70:30) with the addition of sodium bicarbonate (0.2%). These tortilla chip had the characteristics as follow: water content of 8.89%, ash content of 6.00%, protein content of 11.02%, fat content of 4.64%, starch content of 60.40%, amylose content of 12.25%, amylopectin content of 48.15%, total dietary fiber content 4.71%, calcium content 493.85 mg/100gr; and it was preffered by panelist in term of color, aroma, taste and texture