Chemical and sensorial characterization of Tejate, a Mexican traditional maize-cocoa beverage, and improvement of its nutritional value by protein addition.

ABSTRACT: Tejate is a Mexican traditional beverage elaborated with nixtamalized maize (Zea mays L.), cocoa (Theobroma cacao L.) beans, cacao flowers (Quararibea funebris), and mamey sapota fruit seeds (Pouteria sapota) that is considered a refreshing drink with satiety properties. Local formulations show a high content of minerals, but a relatively low protein content. The aim of this study was to identify a standardarized formulation but conserving physicochemical and sensorial ethnic identity of traditional Tejate, and to improve its nutritional value with the addition of protein without modifying its sensorial profile. A 2^4-1 fractional factorial design with central point was used to vary ingredients concentration and the amount of ash used for maize nixtama

SUBMITTER: Perez-Ramirez IF 

PROVIDER: S-EPMC8292523 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature