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QUALITY PARAMETERS OF TORTILLAS FORTIFIED WITH SOY AND CHEESE
Author(s) -
COLLINS J. L.,
SANCHEZ J. F.
Publication year - 1980
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.1365-2621.1980.tb04127.x
Subject(s) - food science , limiting , valine , soy protein , chemistry , flavor , soy flour , amino acid , casein , protein quality , biochemistry , mechanical engineering , engineering
Tortillas were prepared according to methods used by Bolivians, but full‐fat soy meal was substituted for 10, 20, and 30% cornmeal. Tortillas were prepared without and with 10% cheese. Firmness of tortillas decreased with increased amounts of soy and with cheese. Soy and cheese caused small differences in color of tortillas. In general, flavor scores decreased slightly with increased levels of soy, but tortillas with cheese were preferred over those without cheese. Addition of soy and cheese improved the essential amino acid composition of the protein mixtures over that of corn alone. For the mixtures in general, the first limiting amino acids were sulfur amino. acids and lysine; the second limiting amino acids were threonine and valine. Diets of corn‐soy having 30% soy, and diets of corn‐soy‐cheese having 20–30% soy were first limiting in sulfur amino acids and second limiting in valine. However. the PER's of these diets were similar to the PIER of the casein diet.