30D-8 |
Corn tortilla enrichment by okara supplementation |
K. N. WALISZEWSKI1, V. T. Pardio2, and E. Carreon1. (1) Unidad de Investigacion y Desarrollo en Alimentos, Instituto Tecnologico de Veracruz, M. A. de Quevedo 2779, Veracruz, 91870, Mexico, (2) Facultad de Medicina Veterinaria y Zootecnia, Universidad Veracruzana, Veracruz, Mexico For Mexicans and other Latinamericans tortilla is the most important protein source. Okara is a by product from soybean milk industry and our preliminary study have shown that is rich in lysine and tryptophan, two principal amino acids that are limiting protein value of nixtamalized corn flour. The purpose of this study was to determine the effect of dry okara supplied to nixtamalized corn flour on physico-chemical and sensory properties change of enriched tortilla. Fresh okara was drum dried, milled and added at the five levels of 5 to 25 % to nixtamalized corn flour and used to tortilla preparation.Basic chemical composition including amino acid profile of dried okara and nixtamalized corn flour were performed. Results of L, hue, chroma, total color difference were measured by Minolta reflectance colorimeter. Sensory properties change of enriched tortilla were analyzed by thirteen trained panelists. Consumer preference analysis was also performed. When fresh wet okara was dried by drum drier at 140-150 C, high quality dry okara of 5-6 % of humidity was obtained.This range of temperature had no effect on L, hue, chroma and total color difference results of dried okara. When okara was supplied up to 15 % to tortilla, trained panelists did not detect that supplementation but cosumer preference study limited tortilla enrichment up to 10 % of okara. At 10 % of okara supplied, lysine and tryptophan content in tortilla were increased from 56 and 70 % of FAO profile to 91 and 87 % respectively. Tortilla enrichment with 10% of okara is recommended due to important improvement of lysine and tryptophan content.
Session 30D, Nutrition
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