Effect of Dietary Protein Levels, Amino Acid Supplementation and Nitrogen Source upon the Plasma Free Amino Acid Concentrations in Growing Lambs

1967 ◽  
Vol 92 (3) ◽  
pp. 339-347 ◽  
Author(s):  
G. T. Schelling ◽  
F. C. Hinds ◽  
E. E. Hatfield
Keyword(s):  
Amino Acid ◽  
Nitrogen Source ◽  
Free Amino Acid ◽  
Dietary Protein ◽  
Free Amino ◽  
Amino Acid Supplementation ◽  
Acid Supplementation ◽  
Protein Levels ◽  
Amino Acid Concentrations

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

1997 ◽  
Vol 3 (3) ◽  
pp. 175-179 ◽  
Author(s):  
O.A. López Mejía ◽  
J.A. Hernández Becerra ◽  
A. Cárdenas Cágal ◽  
C.I. Beristain Guevara ◽  
H.S. García Galindo
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Sensory Evaluation ◽  
Free Amino ◽  
Taste Panel ◽  
Consumer Acceptance ◽  
Amino Acid Supplementation ◽  
Acid Supplementation

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 panel lists, the enriched tortillas had flavour defects described as bitter and rancid and a bitter after taste. 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.

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