Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México

Evaluation of sensory rancidity of corn chips from nixtamalized dry corn masa produced at commercial level in México

This investigation was to study the effect of the process and the oil type used on the oxidative state of chips made from commercially nixtamalized dry corn masa (NCC) and on its consumer acceptance. Continuous processes involving the use of tropical oil to produce NCC were highly prone to oxidizati...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:CYTA: journal of food 2013-05, Vol.11 (sup1), p.15-21
Hauptverfasser: Quiroz-Moreno, Ana Luisa, Fontes-Gagiola, Rubi, Rouzaud-Sández, Ofelia, Vidal-Quintanar, Reyna Luz
Format: Artikel
Sprache:eng
Schlagworte:
consumers
consumidores
corn snacks
frituras
jueces entrenados
lipid oxidation
oxidación lipídica
perfil sensorial
sensory profile
trained judges
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:This investigation was to study the effect of the process and the oil type used on the oxidative state of chips made from commercially nixtamalized dry corn masa (NCC) and on its consumer acceptance. Continuous processes involving the use of tropical oil to produce NCC were highly prone to oxidization than the batches processed with corn oil. Trained judges were able to distinguish (p 
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2013.765508