The quality of tortilla chips modified with the red dragon fruit peels, eggplant peels, and mangosteen peels.

This study investigated the quality of tortilla chips modified with red dragon fruit peels, eggplant peels, and mangosteen peels, including the change of antioxidant activity during processing and the hedonic level of fried tortilla chips. The red dragon fruit peels, eggplant peels, and mangosteen peels were added to tortilla processing in each treatment. This study used the factorial completely randomized designs which resulted in eight treatments. Various parameters such as antioxidant activity, expansion power, and hedonic tests were monitored using standard methods. The result showed tortilla modified with red dragon fruit peels, eggplant peels, and mangosteen peels exhibited higher antioxidant activities than the control both in unfried and fried tortilla. Tortilla which boiled with lime betel and modified with eggplant peels or mangosteen peels showed better expansion power than the control. The hedonic test showed that tortilla modified with the red dragon fruit peels had the best assessment of color, taste, and crunchiness with a preference level of "like" and was not different from the control. Based on priority scales of IC50 value, color, taste, crunchiness, and expansion power, tortilla modified with the red dragon fruit peels without lime betel was determined as the best treatment in this study. [ABSTRACT FROM AUTHOR]