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Open AccessArticle

Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types

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Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13, Universităţii Street, C.P. 720229 Suceava, Romania
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Instituto de Ciencias Agropecuarias y Rurales, Universidad Autónoma del Estado de México, Campus Universitario “El Cerrillo”, A.P. 435, Toluca, Estado de México C.P. 50200, Mexico
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(11), 533; https://doi.org/10.3390/foods8110533
Received: 26 September 2019 / Revised: 25 October 2019 / Accepted: 29 October 2019 / Published: 31 October 2019
Maize tortilla is a basic food in Mexico, and, lately, the food industry has tried to make the manufacturing process easier by using instant flours and specialized machines. The purpose of this study was to investigate consumers’ behaviors related to tortillas and to evaluate the sensory, textural, and physico-chemical parameters of tortillas from the Tlazala region, Mexico. The sensory profile revealed that the artisanal ones had better parameters in terms of smell, taste, and appearance compared to the others. These results are consistent with consumers’ preferences for tortillas made of maize grain instead of industrial corn flour. The sensory parameters and the physico-chemical and texture profile parameters varied with the maize type and manufacturing process. Our findings showed that the artisanal hand-made ones were more nutritious, followed by those mechanically made using maize grain, and finally by those mechanically made from industrialized corn flour. The results of this study may help processors to better understand the parameters of their products and people’s preferences. View Full-Text
Keywords: maize tortilla; consumer behavior; sensory profile; texture; physico-chemical parameters maize tortilla; consumer behavior; sensory profile; texture; physico-chemical parameters
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Iuga, M.; Ávila Akerberg, V.D.; González Martínez, T.M.; Mironeasa, S. Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types. Foods 2019, 8, 533.

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