Sensory evaluation of maize tortillas supplemented with lysine and tryptophan

• Autores: O. Araceli López Mejía, Josafat Alberto Hernández Becerra, A. Cárdenas Cágal, C.I. Beristain, Hugo Sergio García Galindo
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 3, Nº 3, 1997, págs. 175-179
• Idioma: inglés
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• Resumen

  • Cornmeal was enriched with free lysine and tryptophan and used for preparation of tortillas, which were evaluated by a trained taste panel. According to descriptors generated by the panel lists, the enriched tortillas had flavour defects described as bitter and rancid and a bitter after taste. The results indicate that direct free amino acid supplementation of cornmeal for tortilla manufacture could lead to the apperarance of off-flavours and therefore adversely affect consumer acceptance.