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doi:10.1094/CFW-52-5-0263 |
VIEW ARTICLE Development of Bean-Corn Tortillas C. M. Machado (1), L. Lamothe (1), B. Ismail (2), and S. S. Nielsen (1). (1) Purdue University, West Lafayette, IN. (2) University of Minnesota, St. Paul, MN. Cereal Foods World 52(5):263-268. The combination of beans and corn represents an inexpensive nutritious diet that can provide a good protein quality and supply vitamins and minerals. Therefore, the objective of this work was to develop a nutritious bean-corn tortilla that is acceptable to consumers. Two tortillas containing approximately 50% red or white beans and 50% masa flour (corn) were prepared and tested for acceptability. A focus group testing was conducted to modify a prototype of the bean-corn tortilla prior to the acceptance testing. The tortillas were evaluated by assessors at Zamorano University and Purdue University. Five attributes: appearance, color, flavor, texture, and overall liking were evaluated using a nine-point hedonic scale. Assessors from Zamorano University gave similar acceptability scores for the corn tortilla (control) and the tortilla made with white beans and masa flour. However, assessors from Purdue University preferred the tortilla made with white beans and masa flour over the control. The tortilla made with red beans and masa flour received the lowest acceptability scores (P < 0.05) from all panelists. The bean-corn tortilla developed is an inexpensive, quick-to-prepare, and nutritious product. The formulation used would allow for nutrient claims of “good source of folate” and “low in fat” in the United States.
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