Shelf Stability of Tortilla Chips Enriched with Microwave Stabilized Wheat Bran

This study investigates the effects of incorporating microwave-stabilized wheat bran into tortilla chips, focusing on nutritional, sensory, and storage-related characteristics. Tortilla chips were developed with varying wheat bran levels (0–30%) and evaluated for sensory attributes, moisture content, water activity, lipid stability, and microbial load over a 90-day storage period. Results showed that tortilla chips with 20% wheat bran achieved the highest sensory scores for taste, texture, and appearance, with overall acceptability reaching 7.8 on a nine-point hedonic scale. However, higher bran levels (25–30%) led to declines in sensory qualities, likely due to increased moisture content. Moisture and water activity ranged from 2.78% to 4.10% and 0.44 to 1.73, respectively, and both values increased with bran levels and storage time. The addition of bran also affected lipid stability; free fatty acid content rose from 0.44% in the control (T1) to 1.73% in the 30% bran treatment (T7), while peroxide values increased from 3.14 to 7.99 meq O₂/kg over 90 days. Microbial counts followed similar trends, with the highest mean load of 2.18 × 10⁴ cfu/g in the 30% bran formulation, yet all counts remained within acceptable limits. This study highlights the potential for wheat bran-enriched tortilla chips as a fiber-rich snack alternative, contributing valuable data for the formulation of healthier, shelf-stable snacks.