Production of tortilla enhanced with probiotic and prebiotics with improved functional properties

In this study, it was aimed to produce functional tortillas by adding probiotics and prebiotics. In this context, inulin (2.5%; 5%; 7.5%) and fructooligosaccharide (0.5%; 1%; 1. 5%), alone and in combinations, on dough and tortilla qualities, and tortilla production was carried out by adding a fixed amount (1%) of Bacillus coagulans as probiotic microorganism to the 3 formulations showing the best results and the survival of the probiotic microorganism was determined. It was determined that the addition of varying levels of inulin and fructooligosaccharides to the dough generally increased the development time and flour quality coefficient values determined in the farinograph, but generally decreased the water absorption and stability values. When the qualities of the tortillas produced with the addition of prebiotics were examined, it was determined that there was a decrease in the specific volume values of the tortillas and a decrease in the moisture values due to the increase in prebiotic concentration. On the 1st, 7th and 14th days, pH, two-dimensional extensibility analysis and viable microorganism count results showed a decrease in these values and an increase in one-dimensional extensibility analysis values as the storage period increased. When the microbiological analysis results were analyzed, probiotic effect was observed only in the control and PT2 samples on day 1, while no probiotic effect was observed in the sample PT5. As a result, functional tortilla was produced with inulin and fructooligosaccharide is comparable to traditional tortilla.