Evaluation of Physio-Chemical, Nutritional and Textural Properties of Non- Nixtamalized Rice Bran Fortified Baked Chips.

Abstract

Tortilla chips is an attractive and grasping trend among the young consumers seeking healthier, gluten-free snacks. Rice bran serves as a potent source for the preparation of the chips due to abundant availability of dietary fiber, protein, fat and carbohydrate. This study explored the development of non-nixtamalized, gluten-free baked tortilla chips fortified with stabilized rice bran. Microwave treatment was applied to rice bran to enhance stability and preserve nutrients before incorporation. Corn flour and whole wheat flour were substituted with different level of stabilized rice bran (50, 40, 30, 20, and 10%) and the physiochemical, nutritional and sensory properties of fortified tortilla chips were evaluated. Increasing rice bran per centage significantly (p < 0.05) increased ash and fat content, chip thickness, sphericity, surface area, and chewiness, while reduced its hardness and browning intensity. Principal Component Analysis (PCA) revealed storage attribute correlations, such as positive association between sphericity and surface area (r > 0.87) and negative correlation between shape index and dimensionless traits (r < 0.90). Puffiness showed positive links with chip thickness and sphericity. Sensory analysis identified the 30% rice bran formulation (corn: wheat: rice bran, 35:35:30) as most acceptable, with a high protein content (5.04%) and FFA (0.32 ± 0.07%) with improved micronutrient retention and texture. These findings highlighted that the tortilla chips with low maize content and fortified with stabilized rice bran could be more healthier and desired snack products by consumers.