Vol. 8, Special Issue 11, Part I (2024)

This study investigates the effect of incorporating microwave-stabilized wheat bran (SWB) into tortilla chips on their physical, functional, and nutritional properties. Wheat bran, a byproduct of wheat milling rich in dietary fiber, minerals, and bioactive components, was stabilized via microwave treatment to reduce rancidity and improve shelf life. Tortilla chips were prepared by incorporating varying levels of SWB T₁ (100:00::CM:SWB), T₂ (95:05::CM:SWB), T₃ (90:10::CM:SWB), T₄ (85:15::CM:SWB), T₅ (80:20::CM:SWB), T₆ (75:25::CM:SWB) and, T₇ (70:30::CM:SWB) into nixtamalized corn dough (masa). The resulting chips were packed in LDPE pouches and stored for 90 days at ambient conditions (28±2 ℃) and were evaluated for physical properties, water activity, functional properties, and mineral content. The Hunter color profile revealed that as the level of SWB increased, the lightness (L*) value of the chips decreased, resulting in darker chips, while redness (a*) and yellowness (b*) values increased. Water activity and water absorption capacity of the tortilla chips significantly increased with SWB incorporation, indicating greater moisture retention. In contrast, fat absorption capacity decreased, which could reduce the oil content of the chips. Mineral content, particularly calcium, phosphorus, and magnesium, also significantly increased as the level of SWB increased, improving the nutritional profile of the tortilla chips.