Texture and sensorial quality of "tortillas" elaborated with different corn-sorghum mixtures
1987
Jimenez-Aparicio, A. | Arenas Ocampo, M.L. (Instituto Politecnico Nacional, Mexico City. Centro de Desarrollo de Productos Bioticos) | Gallardo-Navarro, Y.
In "tortillas" elaborated with different corn-sorghum mixtures, the changes caused by the addition of sorghum on texture, tannin content and sensorial quality were studied. Two Mexican sorghum varieties were assayed: Purepecha (i) and RB-3006 (ii). A previous alkaline-thermal treatment reduced sufficiently the tannin content in (i) but not in (ii). The texture profile in the dough showed that the starch gelatinization was adequate in (i) but not in (ii). There were no significant differences in sensorial acceptance between 100% corn "tortilla" and 20% (i) corn mixture. The "tortillas" elaborated with (ii)-corn mixtu1102res showed lower sensorial qualifications that the ones elaborated with the same proportions of (i). It can be concluded that, if the alkaline-thermal treatment of sorghum is not sufficient, the acceptability of the "tortillas" will be
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