Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage

Byline: KRZYSZTOF N. WALISZEWSKI (1), YOKIUSHIRDHILGILMARA ESTRADA (1), VIOLETA PARDIO (1,2) Keywords: Amino acids; Enrichment; Storage; Tortilla Abstract: This study was conducted to determine sensory changes of fortified nixtamalized corn flour with lysine and tryptophan up to 83, 100, and 150% of suggested FAO pattern after 2 months storage at room temperature (30 degC). Totally, 16 trained panelists participated in sensory study of tortilla made of enriched and normal corn flours where six attributes and a total of 19 descriptors were taken into consideration. A reflectance colorimeter was also used in determination of changes in tortilla color parameters. No significant differences were found in the analysis of 19 descriptors of tortilla made of enriched and normal nixtamalized corn flour after 2 months storage. Also, no color parameter changes were found between normal and enriched tortillas. Author Affiliation: (1) Instituto Tecnologico de Veracruz, Unidad de Investigacion y Desarrollo en Alimentos, A.P. 1380 Veracruz, Veracruz, 91700, Mexico (2) Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Veracruz, Veracruz Mexico Article History: Registration Date: 01/01/2004