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

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.