Cornmeal was enriched with free lysine and tryptophan and used for preparation of tortillas, which were evaluated by a trained taste panel. According to descriptors generated by the panellists, the enriched tortillas had flavour defects described as bitter and rancid and a bitter aftertaste. The results indicate that direct free amino acid supplementation of cornmeal for tortilla manufacture could lead to the apperarance of off-flavours and therefore adversely affect consumer acceptance. Se emple6 harina de maiz enriquecida con lisina y triptofano para la preaparaci6n de tortillas, que se evaluaron sensorialmente con un panel entrenado de catadores. De acuerdo a los descriptores generados por los propios catadores, las tortillas enriquecidas con estos aminoacidos presentaron defectos de sabor, descritos como amargo y rancio, y tambi6n un resabio amargo. Los resultados indicaron que la adici6n directa de estos aminoacidos a la harina de maiz para fabricar tortillas podria provocar la aparici6n de sabores extranos en el producto final y posiblemente podria afectar a la aceptaci6n por el consumidor.
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