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Processing, Nutritional Quality and Sensory Evaluation of Amaranth Enriched Corn Tortilla
Author(s) -
SÁNCHEZMARROQUIN A.,
FERIAMORALES A.,
MAYA S.,
RAMOSMORENO V.
Publication year - 1987
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.1365-2621.1987.tb05889.x
Subject(s) - amaranth , food science , aftertaste , aroma , chemistry , flavour , linoleic acid , corn meal , casein , meal , taste , biochemistry , fatty acid
Whole flour air classification protein and starchy fractions of raw amaranth seeds were employed in mixtures with commercial lime‐treated corn flour (MINSA) or corn meal, as in the traditional method, to prepare tortillas. Protein efficiency ratio (PER) and net protein rate (NPR), were improved with no changes in the sensory characteristics. Lysine content decreased slightly in the processed samples. Improvement in the tortilla's protein (9.2 to 12%), fat (1.8 to 4.9%), phosphorus (231–370 mg%), and linoleic acid (41–56.8%) content was achieved. Each substituted flour demonstrated a unique sensory pattern, and amaranth flour and fractions showed no significant differences in the substitutions, tested principally for appearance, aroma, texture, flavour and aftertaste.