Open AccessQUALITY OF AREPAS MADE FROM COMMERCIAL FLOURS OR HOMEMADE MASA
Author(s) -
HARBERS CAROLE A. Z.,
STONE MARTHA,
SABATKA TANYA
Publication year - 1985
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1985.tb01050.x
Subject(s) - food science , flavor , mathematics , chemistry
Arepas made from midwestern‐grown corn or two commercially packaged flours (Flours 1 and 2) obtained from South America were compared for selected quality attributes. Physical characteristics of the packaged flours were similar. Arepas made from Flour 2 were harder (P<0.01) after frozen storage and reheating according to Instron values. Crust teture was more tender (P<0.05) in arepas made from Flour 1 as determined by a sensory panel, but no differences were found in crumb texture. Homemade masa had lower L‐ and a‐values and a higher b‐value when compared to commercial flours and their respective doughs (P<0.01). Arepas prepared from homemade masa had darkest crust color; their interiors reflected less light, were redder, and more yellow than interiors of arepas prepared from commercial flours as determined instrumentally and by a sensory panel (P<0.001). Corn flavor was more intense (P<0.001) for arepas made from homemade masa than for those made from the degermed commercial flours.