Appreciation is extended to the judges for their participation, to Professor Augusto Trejo-Gonzalez for initial recommendations, to Professors B.O. Schneeman and K.J. Carpenter for guidance relative to nutritional analyses, to Professor A.C. Noble for statistical recommendations, and to the Jalisco Tortilla Factory, Sacramento, CA for use of facilities. Partial financial support was provided by the UC/MEXUS program.
Sensory Attributes of Corn Tortillas with Substitutions of Potato, Rice, and Pinto Beans
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1124–1130, July 1983
How to Cite
FERIA-MORALES, A. M. and PANGBORN, R. M. (1983), Sensory Attributes of Corn Tortillas with Substitutions of Potato, Rice, and Pinto Beans. Journal of Food Science, 48: 1124–1130. doi: 10.1111/j.1365-2621.1983.tb09174.x
The support of the initial phases of this work by the Universidad de Guanajuato, Irapuato Guanajuato Mexico, is gratefully acknowledged.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 1/12/83; revised 4/15/83; accepted 4/22/83.
Corn tortillas were prepared with substitutions of 12, 24, and 36% of two varieties of potato, 10, 20, and 30% of rice, and 5, 10, and 15% of pinto beans. Trained judges developed descriptors for appearance, aroma, manual and oral texture, flavor, and aftereffects, to quantify differences from the all-corn reference. Up to 24% of either variety of potato, 30% of rice, and 15% beans could be substituted before undesirable sensory differences were detected. Potato improved texture, producing a softer, more flexible tortilla. Beans produced a less yellow, harder tortilla, and rice caused few sensory changes. Sensory texture compared well with Instron hardness and elongation measurements. Protein and lysine were unchanged by potato, increased by bean, and slightly decreased by rice substitution.