Chemicals and Biological Study on Tortilla Chips

Document Type : Original Article

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*Agric. Biochemistry Dept., Fac. of Agric., Moshtohor, Benha Univ.

Abstract

The present study was designed to determine the chemical and biological effects for flavors added to tortilla chips (cheese onion, tandoori chicken, sweet pepper, and chili and lemon) compared with unflavored tortilla chips (homemade) as control. Rats used in the biological study, were fed for 60 days on the tortilla chips with the different flavors and the control. The effect of these flavors on the liver and Kidney function were recorded. Blood samples were collected by withdrawing in zero time 60 day from vein plexus eye and the serum was obtained. ALT, AST, alkaline phosphatase, albumin, total protein, creatinine and uric acid were determined.
The chemical composition of tortilla chips flavored with (Cheese onion, sweet chili pepper, chili and lemon or Tandoori Chicken compared with unflavored tortilla chips. The data revealed that the crude protein ranged between 6.25-6.97%, total lipid 22.30-25.49%, total carbohydrates 59.57-61.17%, crude fiber 12.81-17.44%, Moisture 1.20-1.79%, Starch 50.25-57.04% and total ash 1.05-2.94% for the above mentioned flavored chips, respectively. Levels of marker enzyme alanine transaminase (ALT) aspartate transaminase (AST), alkaline phosphatase (ALP) were increased on the other hand serum total protein and serum albumin were decreased. The results obtained showed that the flavored tortilla chips had badly affected the examined blood serum compared with the unflavored tortilla chips (homemade).
 

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