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Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)
Author(s) -
Waliszewski K.N.,
Pardio V.,
Carreon E.
Publication year - 2002
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.1365-2621.2002.tb08881.x
Subject(s) - food science , chemistry , flavor , corn flour , lysine , residue (chemistry) , biochemistry , amino acid , organic chemistry , raw material , bran
The chemical study of okara composition and a sensory evaluation study were conducted to determine the effect of okara supplementation on certain physical, chemical and sensory properties of corn tortilla. Dried okara was added at the level of 5,10,15,20, and 25% to nixtamalized corn flour. Due to flavor, enriched tortillas at levels higher than 10% of okara were not accepted. At 10% of okara supplement, lysine and tryptophan content in tortilla were increased from 56 and 70% of FAO profile to 93 and 92% respectively.