Resumen

CORTES SORIANO, Isaí et al. Quality assessment corn tortilla added with oatmeal (Avena sativa L.) nixtamalized. Rev. Mex. Cienc. Agríc [online]. 2016, vol.7, n.7, pp.1715-1725. ISSN 2007-0934.

The excessive intake of refined flour and soda is one of the factors by which the Mexican population today occupies the first places in overweight and obesity worldwide. The development and promotion of foods with better nutritional balance can help to reverse this trend, using processes and traditional food of Mexican culture, as is nixtamalization, not just from corn, but other grains with recognized nutritional properties. The objective of this research was to make tortillas mixtures nixtamalized corn flour (HMN) with nixtamalized flour oats (HAVN), perform their chemical composition analysis and evaluate their sensory quality. The HAVN was obtained from the variety Obsidiana and HMN was the brand MINSA® brands. The HAVN: HMN mixtures evaluated were 10:90, 20:80, 30:70 and 40:60% respectively. The quality of the tortilla is measured based on the diameter (cm), thickness (mm), the weight of the tortilla hot and cold (g), the rollability, the performance of the hot and cold tortilla and colorimetry. Additionally a compositional analysis was made tortillas. Sensory evaluation was performed using a test of overall acceptability and attributes, using hedonic scales. The found significant differences between the mixtures, for weight of the tortilla hot and cold, cold and light performance. The tortillas spiked with 40% HAVN had high content of protein and fiber, but less acceptability; while 10 and 20% had better acceptability, taste, texture and higher protein content compared to the HMN.

Palabras llave : acceptability; nixtamalized flour porridge; protein content; tortilla quality.