Development of composite tortilla chips: An approach with improved quality

In the present investigation attempts have been made to develop composite tortilla chips with pearl millet, maize, soybean and whole pumpkin flour. Grain flours were obtained by milling in ‘attachakki’ while whole pumpkin flour was obtained by grinding and drying in oven. All flours were then analysed for physicochemical properties. All three grains were nixtamilized for the preparation of composite flour to be used for tortilla chip making. On the basis of sensory liking by the panellists the formulation of maize: pearlmillet: soybean, 60:30:10 was selected. This formulation was further substituted with whole pumpkin flour from 0-20%. Incorporation resulted in value addition and enhanced the quality of composite tortilla chips by decreasing its fat uptake and increasing the fracture force. Thus, the study was found to be successful at developing the gluten free tortilla chips having good nutritional profile, low oil uptake, good protein digestibility and better texture as corn tortilla chips. Composite tortilla chips would have vast scope in future market.