CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS
Tortillas are one of the most important foods for the Mexican’s nutrition. The industrialization of the manufacturing process led to changes in final product quality. The aim of this study was to group and to identify the best tortilla from Tlazala, Mexico market. Ten industrial and artisanal sample...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2022-09-01
|
| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://fens.usv.ro/index.php/FENS/article/view/920/815 |
| _version_ | 1811212715685838848 |
|---|---|
| author | Mădălina UNGUREANU-IUGA Víctor D. ÁVILA AKERBERG Tanya M. GONZÁLEZ MARTÍNEZ |
| author_facet | Mădălina UNGUREANU-IUGA Víctor D. ÁVILA AKERBERG Tanya M. GONZÁLEZ MARTÍNEZ |
| author_sort | Mădălina UNGUREANU-IUGA |
| collection | DOAJ |
| description | Tortillas are one of the most important foods for the Mexican’s nutrition. The industrialization of the manufacturing process led to changes in final product quality. The aim of this study was to group and to identify the best tortilla from Tlazala, Mexico market. Ten industrial and artisanal samples were analyzed from chemical, textural and sensory point of view. Taking into account these characteristics, the samples were grouped by using hierarchical cluster analysis. The differences between groups were interpreted by mean comparison and analysis of variance. Three groups resulted, the first composed of machine made tortillas, the second from 100% maize grain nixtamalized in situ and the third comprised blue tortilla mechanically made from maize grain. The best characteristics were observed for the second group, mostly composed of artisanal tortillas. The results showed that the best tortilla is traditionally made, from 100% local maize grain, using a wood griddle. |
| first_indexed | 2024-04-12T05:33:48Z |
| format | Article |
| id | doaj.art-d3e60e83f94346ba8e5f07327b9370c7 |
| institution | Directory Open Access Journal |
| issn | 2068-6609 2559-6381 |
| language | English |
| last_indexed | 2024-04-12T05:33:48Z |
| publishDate | 2022-09-01 |
| publisher | Stefan cel Mare University of Suceava |
| record_format | Article |
| series | Food and Environment Safety |
| spelling | doaj.art-d3e60e83f94346ba8e5f07327b9370c72022-12-22T03:45:57ZengStefan cel Mare University of SuceavaFood and Environment Safety2068-66092559-63812022-09-01213265272CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSISMădălina UNGUREANU-IUGAVíctor D. ÁVILA AKERBERGTanya M. GONZÁLEZ MARTÍNEZTortillas are one of the most important foods for the Mexican’s nutrition. The industrialization of the manufacturing process led to changes in final product quality. The aim of this study was to group and to identify the best tortilla from Tlazala, Mexico market. Ten industrial and artisanal samples were analyzed from chemical, textural and sensory point of view. Taking into account these characteristics, the samples were grouped by using hierarchical cluster analysis. The differences between groups were interpreted by mean comparison and analysis of variance. Three groups resulted, the first composed of machine made tortillas, the second from 100% maize grain nixtamalized in situ and the third comprised blue tortilla mechanically made from maize grain. The best characteristics were observed for the second group, mostly composed of artisanal tortillas. The results showed that the best tortilla is traditionally made, from 100% local maize grain, using a wood griddle.http://fens.usv.ro/index.php/FENS/article/view/920/815tortillascluster analysisphysico-chemical propertiessensory characteristics |
| spellingShingle | Mădălina UNGUREANU-IUGA Víctor D. ÁVILA AKERBERG Tanya M. GONZÁLEZ MARTÍNEZ CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS Food and Environment Safety tortillas cluster analysis physico-chemical properties sensory characteristics |
| title | CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS |
| title_full | CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS |
| title_fullStr | CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS |
| title_full_unstemmed | CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS |
| title_short | CHARACTERIZATION OF TORTILLAS MARKETED IN TLAZALA, MEXICO BY USING HIERARCHICAL CLUSTER ANALYSIS |
| title_sort | characterization of tortillas marketed in tlazala mexico by using hierarchical cluster analysis |
| topic | tortillas cluster analysis physico-chemical properties sensory characteristics |
| url | http://fens.usv.ro/index.php/FENS/article/view/920/815 |
| work_keys_str_mv | AT madalinaungureanuiuga characterizationoftortillasmarketedintlazalamexicobyusinghierarchicalclusteranalysis AT victordavilaakerberg characterizationoftortillasmarketedintlazalamexicobyusinghierarchicalclusteranalysis AT tanyamgonzalezmartinez characterizationoftortillasmarketedintlazalamexicobyusinghierarchicalclusteranalysis |