Optimization of formulation of Tortilla containing Whey Powder and Soy Flour using Mixture Design-Extreme vertices

Mixing wheat flour with other food sources in order to achieve useful nutritional properties to improve physiological and metabolic effects of Cereal products is highly significant. Flour tortilla is a light, flat, non-fermented, and round bread which is mainly made of wheat, Corn and barley flour. In this research, the Mixture Design Technique was used to analyze the effect of simultaneous replacement of soy flour and whey powder on textural and sensory properties of flour tortillas. The independent variables were wheat flour (٪0-%100) soy flour (5%-15%) and whey powder (2 - %%10) .The results show that changing the ratio of all variables had significant effects on the physicochemical properties studied, statistically. By increasing the replacement level a decrease in Aw of product was observed. So that, use of whey powder and soy flour in their highest proportion, significantly reduced the sample thickness whereas adding high proportion of wheat flour led to the production of thicker samples. The results from the TPA tests revealed that there is a meaningful relationship between all variables and texture properties. Samples containing less whey powder demonstrated better mouthfeel and taste. Finally, optimization displayed  that the best formulation of the production of protein-rich tortilla contains 83.2% wheat flour, 12.6% soy flour and 4.2% whey powder.