ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A simple and inexpensive method for enriching tortillas with soy proteins was studied. The method consisted of application of the traditional process for making corn tortillas to whole raw corn-soybean mixtures: lime cooking of a mixture, allowing the cooked mixture to stand overnight in the cooking liquor, washing the mixture with tap water, grinding the cooked mixture into a dough, and making tortillas from the dough. This method of enrichment was found to give tortillas with significantly higher protein content and protein quality than normal un-enriched tortillas. PER and NPU values of tortillas containing 8% and 16% soya were found to be comparable to those obtained with tortillas enriched with soy flour or with amino acids lysine and tryptophane. The presence of soybeans in tortillas so enriched was found to be not significantly detectable by a trained panel, at least up to a soya level of 16%. Toxic factors present in raw soybeans were not detected in enriched tortillas by the urease method, having been apparently inactivated by the tortilla-making process. Enrichment by this method is cheaper than enrichment with soy flour or with amino acids. The method permits uniform introduction of soya proteins within the tortillas, and changes neither food recipes nor eating habits.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1974.tb02866.x
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