Comparison of the produced Tortilla from oatmeal flour with commercially produced corn flour

The aim of this study was to prepare tortilla from oat flour and optimize the physical quality of the resulting product. Inactivated the lipase and peroxidase enzymes in the oat grains were processed during thermal process operation to prevent lipid rancidity and the oat flour was prepared. At the next stage, tortilla was prepared from oat flour.To improve the texture of tortilla, whey, gluten and mono di glyceride isolates were added to oat flour. The effect of the additives was investigated during tissue stress, fragility resistance and colorimetry tests. According to the results,with increasing gluten level, the fragility resistance of the produced sample was increased.Also, with an increase in the dough baking temperature of 140 to 160 degrees Celsius, the brightness of the produced sample was reduced. Then, the produced samples were compared with two commercial samples of "Pringles" and "Tordilla",which were prepared from maize flour,and chemical compounds, texture meter,amino acid content,colorimetry and organoleptic characteristics were studied. According to the results obtained at 5% level, the Tortilla from oat showed no significant difference in terms of the texture and color quality with the two commercial samples of Pringles and Tordilla as well as had higher essential amino acids, low fat and high quality protein content.Also,the tortilla and two commercial samples of  Pringles and Tordilla were evaluated by the assessors in terms of the indicators of crispiness, color, flavor and taste,which had a significant difference at the level of 5%, so that the highest score was for Pringles, Tortilla and Tordilla, respectively.