14F-16 |
Development of an instant cornmeal mix for tamales with the traditional sensory properties |
L. F. Sanchez-Vargas1, S. A. Aguirre-Nunez1, B. J. RODRIGUEZ-TERRAZAS2, G. V. Nevárez-Moorillón2, and L. F. Moreno-Perez1. (1) Facultad de Ciencias Quimicas, Universidad Autonoma de Chihuahua, Apartado Postal 1542C, Chihuahua, Chih., 31160, Mexico, (2) Facultad de Ciencias Químicas, Univ. Autónoma de Chihuahua, Secretaría de Investigación y Posgrado, Apdo. Postal 1542-C, Chihuahua, 31170, Mexico Tamales are probably one of the most appreciated meals in Mexican cuisine. They are made of a cornmeal dough filled with seasoned meats or vegetables, wrapped on corn husks and steamed; however, their preparation is difficult and time consuming. The objective of this study was to develop an instant dried cornmeal mix for tamales with the traditional flavor, aroma and texture, but easy to prepare. Wet cornmeal dough was dried at 70ºC for 2 hours. The dried product was grinded and used as a base to formulate nine different mixes with two variables (flavoring and oil percent) and three levels for each (0.5, 1.0, 1.5% for flavoring and 17, 20 and 23% for oil). To choose the best of the nine mixes, tamales were prepared without filling for every mix and preference tests were performed against an unfilled traditional product, selecting 30 non-trained judges per sample. After the best mix was chosen the following analysis were done: proximate analysis; shelf life using four different packaging materials; and sensorial analysis for flavor profile with semi-trained judges. Consumers selected the 1.5%flavoring and 17% oil content mix as the best. Results for proximate analysis of the mix and the commercial unfilled tamales were not different. Shelf life is longer when using a high density polyethylene and vacuum for packaging. Flavor profile tests for overall flavor, texture, color and aftertaste did not show differences between the experimental and the traditional product. This study shows that it is easy to prepare traditional Mexican tamales with the sensorial properties that the consumer knows and demands.
Session 14F, Product Development: General
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