Development, characterization and principal component analysis of fish bone based fortified refined wheat flour tortilla and its organoleptic attributes

Abstract

This study aimed to develop nano-sized-biogenic hydroxyapatite (HAp) from fishbone; followed by calcination at 850°C. The core part of the research “ultra-sonication” was done following different levels of operating variables. Characterization of resulted HAp was done using different techniques. FTIR spectra confirmed peak at 1031.77 cm−1. As per the findings of atomic absorption spectroscopy (AAS) and particle size distribution (PSD), 128.04 ± 0.19 ppm calcium and 50–400 nm particle size were determined. Scanning transmission electron microscopy (STEM) confirmed agglomerated crystal lattice, whereas in XRD 2θ crystalline behavior was noted at 300 a.u. Laser-induced breakdown spectroscopy (LIBS) derived Ca/P-Ratio was 1.69. HAp was further used to develop nano-sized-biogenic HAp fortified refined wheat flour tortillas with four formulations at 0%, 0.2%, 0.4%, and 0.6% levels. Tortilla was characterized for moisture (%) and spread ratio lied within 6.20 ± 0.05 to 8.15 ± 0.83 and 5.95 ± 0.08 to 5.80 ± 0.03, respectively. Best average acceptance was seen in a formulation named NBio-FB1 (0.2) which could thus prove a better choice for end-users regarding the potential to eradicate calcium deficiency. Moreover, PCA underlined 74.82% total variance.

Keywords: Biogenic hydroxyapatite, Scanning transmission electron microscopy, Wheat flour tortillas.