Resumen de Sensory evaluation of maize tortillas supplemented with lysine and tryptophan
O. Araceli López Mejía, Josafat Alberto Hernández Becerra, A. Cárdenas Cágal, C.I. Beristain, Hugo Sergio García Galindo
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.
