PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN

The effectiveness of substituting different concentrations (3, 6 or 9%) of broad bean flour (Bb), chickpea flour (Cp) or isolated soy protein (ISP) on the physiochemical and sensory properties of corn chips was evaluated. Fortification increased (P ≤ 0.05) protein contents from 6.4 to 10.5%. Sensory and instrumental color results indicated that fortification at high levels (9%) increased (P ≤ 0.05) chip redness. Texture profile analysis results (TPA) indicated that, as fortification ratios increased, texture measures of TPA measures decreased (P ≤ 0.05). The raw and cooked corn flavor attributes decreased (P ≤ 0.05) in chips fortified with 9% Bb and Cp, and with 6 and 9% ISP. The descriptive texture indicated that 9% Bb and Cp decreased hardness. The consumer intensity scale results showed that Bb, Cp and ISP at 9% decreased (P ≤ 0.05) crunchiness and hardness. It can be concluded that Bb, Cp or ISP can be added in corn chips. PRACTICAL APPLICATIONS As the protein–energy–malnutrition problem continues to expand because of limited protein sources, using inexpensive and readily available sources of protein has become a major research focus in recent years. Fortification of several food products with components such as legume flours was proposed to enhance the nutritional values of products by using these products in schools, feeding programs and in catastrophic situations. Chickpeas and broad beans, rich in food proteins, are widely available and used in different countries as a source of protein. Soybean flour contains 38% protein, also has been used to fortify different types of food to enhance their quality. Corn and tortilla chips account for 80% of the corn-based snacks consumed worldwide. Corn-based snacks increased over the last 30 years because of being included to the main meal as well as between-meal nourishments. For that, this study evaluated fortifications in chips with different high-legume proteins.