Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races
Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated fro...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-04-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024043457 |
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| author | Y. Salinas-Moreno A. Gálvez-Mariscal P. Severiano-Pérez G. Vázquez-Carrillo L.L. Trejo-Téllez |
| author_facet | Y. Salinas-Moreno A. Gálvez-Mariscal P. Severiano-Pérez G. Vázquez-Carrillo L.L. Trejo-Téllez |
| author_sort | Y. Salinas-Moreno |
| collection | DOAJ |
| description | Maize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated from commercial tortillas, and to determine the chemical and mineral composition of both types of tortillas. Six landraces related to four Mexican maize races were used. Two commercial tortillas were included as references (tortillería and supermarket). Tortillas were subjected to sensory analysis by the modified Flash technique, texture and color were measured objectively and chemical and mineral analysis of all tortillas were evaluated. Lime taste and lime smell attributes were relevant to differentiate AMT from commercial tortillas; aftertaste and fracturability attributes were highly associated to supermarket tortillas. The fracturability attribute of tortillas is consider undesirable for taco preparation. Five of the six AMT were characterized by the presence of a layer, a characteristic that is associated with traditional tortilla made by Mexican consumer. Regarding chemical composition, supermarket tortillas exhibited the highest dietary fiber content (17.09%), but showed 30% more Na than AMT, with the exception of tortillas from Purepecha native variety. Besides, supermarket tortilla had 48.9% less Ca than AMT. The sensory attributes relevant to differentiate native maize tortillas from the commercial maize tortilla references were appearance, smell, and taste, while textural and color attributes played a lesser role. |
| first_indexed | 2024-04-24T18:47:24Z |
| format | Article |
| id | doaj.art-719f87f624bd43e7baeadcc5facfd0c8 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-24T18:47:24Z |
| publishDate | 2024-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-719f87f624bd43e7baeadcc5facfd0c82024-03-27T04:52:34ZengElsevierHeliyon2405-84402024-04-01107e28314Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican racesY. Salinas-Moreno0A. Gálvez-Mariscal1P. Severiano-Pérez2G. Vázquez-Carrillo3L.L. Trejo-Téllez4Laboratorio de Calidad de Cultivos para Uso Humano y Pecuario, Campo Experimental Centro Altos de Jalisco, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Av. Biodiversidad 2470, CP47600, Tepatitlán de Morelos, Jalisco, Mexico; Corresponding author.Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), CP, 04510, Ciudad de, MexicoDepartamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), CP, 04510, Ciudad de, MexicoLaboratorio de Calidad de Maíz. Campo Experimental Valle de México, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchan, Mpio, Edo. de, C.P., 56250, Texcoco, MexicoColegio de Postgraduados en Ciencias Agrícolas, Km 36.5, Carretera México-Texcoco, 56230, Montecillo, Texcoco, MexicoMaize tortilla is the best-recognized food product of Mexican gastronomy. Artisanal maize tortillas (AMT) are prepared with native maize varieties and a traditional process. The aims of this study were to identify sensory attributes, texture, and color in AMT that allow them to be differentiated from commercial tortillas, and to determine the chemical and mineral composition of both types of tortillas. Six landraces related to four Mexican maize races were used. Two commercial tortillas were included as references (tortillería and supermarket). Tortillas were subjected to sensory analysis by the modified Flash technique, texture and color were measured objectively and chemical and mineral analysis of all tortillas were evaluated. Lime taste and lime smell attributes were relevant to differentiate AMT from commercial tortillas; aftertaste and fracturability attributes were highly associated to supermarket tortillas. The fracturability attribute of tortillas is consider undesirable for taco preparation. Five of the six AMT were characterized by the presence of a layer, a characteristic that is associated with traditional tortilla made by Mexican consumer. Regarding chemical composition, supermarket tortillas exhibited the highest dietary fiber content (17.09%), but showed 30% more Na than AMT, with the exception of tortillas from Purepecha native variety. Besides, supermarket tortilla had 48.9% less Ca than AMT. The sensory attributes relevant to differentiate native maize tortillas from the commercial maize tortilla references were appearance, smell, and taste, while textural and color attributes played a lesser role.http://www.sciencedirect.com/science/article/pii/S2405844024043457Zea mays L.Artisanal tortillasSensorial attributesMineral composition |
| spellingShingle | Y. Salinas-Moreno A. Gálvez-Mariscal P. Severiano-Pérez G. Vázquez-Carrillo L.L. Trejo-Téllez Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races Heliyon Zea mays L. Artisanal tortillas Sensorial attributes Mineral composition |
| title | Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races |
| title_full | Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races |
| title_fullStr | Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races |
| title_full_unstemmed | Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races |
| title_short | Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races |
| title_sort | flavor and taste attributes and nutritional insights of maize tortillas from landraces of mexican races |
| topic | Zea mays L. Artisanal tortillas Sensorial attributes Mineral composition |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024043457 |
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