ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
In work performed at the Food Protein R&D Center, three oilseed flours-deglanded liquid cyclone process (LCP) cottonseed flour, glandless cottonseed flour, and a high nitrogen solubility soy flour were used to fortify corn tortillas. Tortillas containing each of these flours blended with a corn tortilla flour to give 11%, 13%, and 15% protein in the blends were statistically compared in sensory tests for flavor, texture, and overall acceptability. An analysis of variance performed on panel scores indicated that the panel had no preference among the corn control tortillas and tortillas fortified with LCP and glandless cottonseed flours. The panel did, however, show a significant preference for each of these tortillas over soy-fortified tortillas. In color comparisons made with a Hunter Color-Difference meter, tortillas fortified with deglanded LCP cottonseed flour were increased in color over that of tortillas fortified with the other flours at the 11% protein level. As the amount of oilseed flours increased above the 11% blend level, the color of tortillas fortified with glandless and LCP increased noticeably. However, the color of soy-fortified tortillas essentially remained the same. Fortification of tortillas at the 11%, 13% and 15% blend levels increased the total protein by 18%, 40% and 61%, respectively. These tests indicated that protein-enriched tortillas can be prepared using oilseed flours.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00693.x
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