Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips
Tortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process. This research aimed to study the optimum drying time using cabinet drier on tortilla chips, consisting of two thickness levels...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2024-02-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/17395 |
| _version_ | 1797263009980088320 |
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| author | Widya Puspantari Dayu Dian Perwata Sari Kokom Komariyah Budiyanto Budiyanto Donowati Tjokrokusumo |
| author_facet | Widya Puspantari Dayu Dian Perwata Sari Kokom Komariyah Budiyanto Budiyanto Donowati Tjokrokusumo |
| author_sort | Widya Puspantari |
| collection | DOAJ |
| description | Tortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process. This research aimed to study the optimum drying time using cabinet drier on tortilla chips, consisting of two thickness levels (2mm and 4mm), to produce crispy tortillas that consumers accepted. The drying was carried out using a cabinet dryer at a temperature of 50 0C with variations in drying time of 60, 90, and 120 minutes then fried using deep frying. Moisture and oil content, swelling power, color parameters, fracturability, calories, and sensory quality were analyzed. The results showed that the moisture content of drying ranged from 7,61 - 9,04% and 9,51 - 15,33% and, after frying, ranged from 1,38 - 2,04% and 1,02 - 1,71%, for 2 mm and 4 mm thickness, respectively. Oil content ranged from 9,06 – 12,11%. The brightness and fracturability of tortillas were significantly different, while the swelling power was not significantly different. A crispier tortilla was obtained at a drying time of 90 minutes, 651,30 g and 767,00 g for 2 mm and 4 mm, respectively. Tortilla calories ranged from 4635,54 – 4696,48 cal/g, while a commercial product was 5200 cal/g. The results of the sensory quality evaluation showed that consumers liked tortillas that were dried for 90 minutes with scores of color, texture, and overall acceptability were 3,97; 3,60; 3,76, and 3,72; 3,04; 3,10, for 2mm and 4mm thickness, respectively. The results showed that the optimal drying time for tortilla chips with a thickness of 2 mm and 4 mm using a cabinet dryer at 500C was 90 minutes. |
| first_indexed | 2024-04-25T00:06:12Z |
| format | Article |
| id | doaj.art-be7b962721724a1f88fe47be9b0639fc |
| institution | Directory Open Access Journal |
| issn | 1907-8056 2527-5410 |
| language | English |
| last_indexed | 2024-04-25T00:06:12Z |
| publishDate | 2024-02-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj.art-be7b962721724a1f88fe47be9b0639fc2024-03-14T05:29:43ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102024-02-0118123924510.21107/agrointek.v18i1.173957598Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chipsWidya Puspantari0Dayu Dian Perwata Sari1Kokom Komariyah2Budiyanto Budiyanto3Donowati Tjokrokusumo4Research Center for Agroindustry, National Research and Innovation Agency, South Tangerang,Research Center for Agroindustry, National Research and Innovation Agency, South Tangerang,Research Center for Agroindustry, National Research and Innovation Agency, South Tangerang,Research Center for Agroindustry, National Research and Innovation Agency, South Tangerang,Research Center for Food Technology and Processing, National Research and Innovation AgencyTortilla chips have differences of thickness, some consumers like thick tortillas and others like thin tortillas. The thickness of the tortilla affects the drying process. This research aimed to study the optimum drying time using cabinet drier on tortilla chips, consisting of two thickness levels (2mm and 4mm), to produce crispy tortillas that consumers accepted. The drying was carried out using a cabinet dryer at a temperature of 50 0C with variations in drying time of 60, 90, and 120 minutes then fried using deep frying. Moisture and oil content, swelling power, color parameters, fracturability, calories, and sensory quality were analyzed. The results showed that the moisture content of drying ranged from 7,61 - 9,04% and 9,51 - 15,33% and, after frying, ranged from 1,38 - 2,04% and 1,02 - 1,71%, for 2 mm and 4 mm thickness, respectively. Oil content ranged from 9,06 – 12,11%. The brightness and fracturability of tortillas were significantly different, while the swelling power was not significantly different. A crispier tortilla was obtained at a drying time of 90 minutes, 651,30 g and 767,00 g for 2 mm and 4 mm, respectively. Tortilla calories ranged from 4635,54 – 4696,48 cal/g, while a commercial product was 5200 cal/g. The results of the sensory quality evaluation showed that consumers liked tortillas that were dried for 90 minutes with scores of color, texture, and overall acceptability were 3,97; 3,60; 3,76, and 3,72; 3,04; 3,10, for 2mm and 4mm thickness, respectively. The results showed that the optimal drying time for tortilla chips with a thickness of 2 mm and 4 mm using a cabinet dryer at 500C was 90 minutes.https://journal.trunojoyo.ac.id/agrointek/article/view/17395cabinet drierdrying timefracturabilitysensory quality evaluationtortillas chip thickness |
| spellingShingle | Widya Puspantari Dayu Dian Perwata Sari Kokom Komariyah Budiyanto Budiyanto Donowati Tjokrokusumo Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips Agrointek cabinet drier drying time fracturability sensory quality evaluation tortillas chip thickness |
| title | Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips |
| title_full | Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips |
| title_fullStr | Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips |
| title_full_unstemmed | Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips |
| title_short | Evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips |
| title_sort | evaluation of drying time on thickness variations on the physical and sensory test of tortilla chips |
| topic | cabinet drier drying time fracturability sensory quality evaluation tortillas chip thickness |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/17395 |
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