Physicochemical and sensory properties of corn tortillas made from nixtamalized corn flour fortified with spent soymilk residue (okara)

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 3194-3197

  Waliszewski, K N ^a   Pardio, V ^a   Carreon, E ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Sensory analysis; Soybean by product; Tortilla enrichment

Indexed keywords

GLYCINE MAX; ZEA MAYS;

EID: 0036812283     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08881.x     Document Type: Article

References (16)

1. AACC. 1985. Approved Methods of the American Association of Cereal Chemists. St. Paul: American Association of Cereal Chemists.
2. Chan WM, Ma CY. 1999. Modification of proteins from soymilk residue (okara) by trypsin. J Food Sci 64(5):781-786.
3. Del Valle FR, Perez-Villaseñor J. 1974. Enrichment of tortillas with soy proteins by lime cooking of whole raw corn-soybean mixtures. J Food Sci 39(2):244-247.
4. FAO/WHO. 1985. Energy and protein requirements. FAO Technical Report Series no 724 Rome, Italy: Food and Agricultural Organization/World Health Organization.
5. Fohlman J, Rask L, Peterson PA. 1980. High-pressure liquid chromatography identification of phenylthiohydantoin derivatives of all twenty common amino acids. Anal Biochem 106(1):22-26.
6. Franze K. 1975. Tortillas fortified with whole soybeans prepared by different methods. J Food Sci 40(5):1275-1277.
7. Green JR, Lawhon JT, Cater CM, Mattil KF. 1976. Protein fortification of corn tortillas with oilseed flour. J Food Sci 41(3):656-660.
8. Landry J, Delhaye S, Jones DG. 1992. Determination of tryptophan in feedstuffs: Comparison of two methods of hydrolysis prior to HPLC analysis. J Sci Food Agric 58(3):439-441.
9. Mc Pherson CM, Ou SL. 1976. Evaluation of corn tortillas supplemented with cottonseed flour. J Food Sci 41(5):1301-1303.
10. Ohno A, Ano T, Shoda M. 1993. Production of the antifungal peptide antibiotic iturin by Bacullus subtilis NB22 in solid state fermentation. J Ferment Bioeng 48(1): 80-82.
11. Pedrero DL, Pangborn RM. 1989. Evaluación Sensorial de los Alimentos. Metodos Analiticos. Mexico D.F., Mexico Alambra Mexicana. p 72-87.
12. Sanchez AD, Gonzalez RJ, Osella CA, de la Torre MA, Mancuello JC, Gutierrez Herrera A. 1990. Uso de okara en productos horneados. Rev Agroquim Tecnol Alimen 30(4):501-507.
13. Serna-Saldivar SO, Conett R., Vargas J., Gonzalez M., Bedolla S, Medina C. 1988. Effect of soybean and sesame addition on the nutritional value of maize and decorticated sorghum on tortillas produced by extrusion cooking. Cereal Chem 65(1):44-48.
14. UN/WHO ACC/SCN 1998. ACC/SCN Symposium Report. Nutrition policy paper 17. New York: United Nations Development Program.
15. Waliszwski KN, Estrada Y, Pardio VT. 2000. Lysine and tryptophan fortification of nixtamalized corn flour. Inter J Food Sci Technol 35(4):523-527.
16. Wang Y-YD, Fields ML. 1978. Enrichment of home-prepared tortillas made from germinated corn. J Food Sci 43(6):1630-1631.