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ENRICHMENT OF HOME‐PREPARED TORTIILLAS MADE FROM GERMINATED CORN
Author(s) -
WANG YUHYUN,
FIELDS M. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02562.x
Subject(s) - corn meal , germination , lime , food science , significant difference , chemistry , zea mays , meal , flavor , horticulture , agronomy , biology , mathematics , paleontology , statistics
The RNV as determined with Tetrahymena pyriformis of corn meal made from nongerminated corn increased from 65% to 95% for corn meal made from germinated corn. The lysine and tryptophan contents (measured microbiologically) of corn meal made from nongerminated corn were 23 mg/gN and 3 mg/gN, respectively; but increased to 68 mg/gN and 26 mg/gN after germination. With laboratory panels, there was no difference in mean scores for color, texture and flavor of tortillas made with lime‐treated corn and tortillas made with a 5O:SO mixture of lime‐treated corn and germinated corn. The mean scores for tenderness in the tortillas were significantly lower in tortillas made from the 50:50 mixture when compared to the tortillas made from lime‐treated corn. Results of consumer panels indicated that the tortillas made from lime‐treated corn were preferred over tortillas made from a 50:50 mixture of lime‐treated and germinated corn. The RNV of tortillas made from lime‐treated corn was 69% whereas the tortillas made with a 50:50 mixture was 76%.