Sensory Qualities and Micronutrient Composition of Tortillas Made from Rice Flour for the Production of Shawarma

Abstract

The purpose of this study was to evaluate the acceptability and micronutrient quality of rice flour tortillas used to make shawarma. Rice flour was made by processing and dry milling paddy rice. Four samples were created by adjusting the proportion of rice-flour with xanthan gum. The samples' sensory and micronutrient characteristics were examined. The results demonstrated that adding xanthan gum raised the micronutrient value. Sample RIS0 had the lowest levels of vitamins (7.00, 0.03 mg/100g) and minerals (1,40, 0.05, 2.92 mg/100g), whereas sample RIS3 had the highest levels of vitamins (17.00, 0.14 mg/100g) and minerals (2.10, 0.58, 5.05 mg/100g). Since the sensory rating trials showed significant variations (p<0.05) in texture, taste, and flavor among samples, sample RIS3 has the highest acceptance (7.10). This is because sample RIS3 yielded a product with the lowest moisture content, flexible texture, and maximum overall acceptability. A greater micronutrient composition and an excellent sensory grade were found in tortillas prepared with rice flour with xanthan gum.