Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano

Mejía, O.; Hernández-Becerra, Josafat A.; Cágal, A. Cárdenas; Guevara, C.I Beristain; Galindo, Hugo Sergio García

doi:10.1177/108201329700300304

Cited by 3 publications

(1 citation statement)

References 3 publications

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“…Sensory analysis has been an effective instrument for the quality control and acceptability of novel foods in investigations around the world such as: white strawberry [55], potato chips [56], soybean oil [57], fresh cheese [58], maracuya [59], corn tortilla [60], daily supplements [61], mandarin juice [62], sausages with orange peel flour [63], wine [64] and even in insects [65,66].…”

Section: Sensory Analysismentioning

confidence: 99%

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

et al. 2018

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Innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards food technology through two scales (food technology neophobia and domain specific innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, a situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative consumers that represent a key market.

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Section: Sensory Analysismentioning

confidence: 99%

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

et al. 2018

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Lysine and tryptophan fortification of nixtamalized corn flour

Waliszewski

Estrada

Pardío³

2000

Int J of Food Sci Tech

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Summary Sensory evaluation was used to determine the effect of lysine and tryptophan fortification on certain properties of corn tortillas. Lysine and tryptophan were added to nixtamalized corn flour to give concentrations which were either 83, 100 or 150% of suggested FAO concentrations. The analysis of sensory panelists results as well as colour parameter changes of enriched tortilla have shown that nixtamalized corn flour would be capable of supplying up to 83% of lysine and tryptophan needed in the diet of an average consumer. It would be logical to offer enriched tortillas mainly to the low income groups of Latin Americans, who normally consume tortillas as a main source of protein in their diet.

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Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

Davidov‐Pardo¹,

Moreno²,

Arozarena³

et al. 2012

Journal of Food Science

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The aim of this study was to understand sensory and instrumental similarities and differences among an array of cookies made with bulk and microencapsulated grape seed extract (GSE) and then to determine how these differences impact consumer acceptance. Total of 4 types of cookies (control, enriched with bulk GSE, and enriched with 2 different microencapsulated GSE) were evaluated by instrumental analyses, a sensory trained panel using the quantitative descriptive analysis (QDA®) methodology, and a consumer acceptance test that included a usage and attitude survey. The addition of GSE resulted in darker brown cookies; microencapsulation partially masked the color that the GSE conferred to the cookies. The cookies with the microencapsulated GSE showed a significant higher antioxidant activity, microencapsulation may have reduced the GSE heat degradation. The QDA(®) trained panelists found the enriched cookies to be more astringent and with aromas and flavors similar to whole grains flours. Consumers rated the control cookie and 1 GSE encapsulated cookie at parity; they were equally well liked (P > 0.05). When provided with information, nearly 60% of consumers stated that they were willing to purchase cookies enriched with antioxidants. This high positive percentage may increase if consumers received more education on the health benefits of antioxidant consumption.

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Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano

Cited by 3 publications

References 3 publications

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

Lysine and tryptophan fortification of nixtamalized corn flour

Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

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