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Food Science and Technology International
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Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano

O.A. López Mejía

Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz. Apdo. Postal 1420, Veracruz, México

J.A. Hernández Becerra

Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz. Apdo. Postal 1420, Veracruz, México

A. Cárdenas Cágal

Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz. Apdo. Postal 1420, Veracruz, México

C.I. Beristain Guevara

Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz. México

H.S. García Galindo

Depto. de Ingeniería Química y Bioquímica, Instituto Tecnológico de Veracruz. Apdo. Postal 1420, Veracruz, México

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.

Key Words: maize • tortilla • lysine • tryptophan • sensory evaluation

Food Science and Technology International, Vol. 3, No. 3, 175-179 (1997)
DOI: 10.1177/108201329700300304
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