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

Autor: Pérez-Ramírez IF; Facultad de Química, Universidad Autonoma de Querétaro, 76010 Querétaro, México., Cariño-Sarabia A; Facultad de Química, Universidad Autonoma de Querétaro, 76010 Querétaro, México., Castaño-Tostado E; Facultad de Química, Universidad Autonoma de Querétaro, 76010 Querétaro, México., Vázquez-Landaverde PA; Centro de Investigación en Ciencia Aplicada Y Tecnología Avanzada, Instituto Politécnico Nacional, Unidad Querétaro, 76090 Querétaro, México., Ramos-Gómez M; Facultad de Química, Universidad Autonoma de Querétaro, 76010 Querétaro, México., Reynoso-Camacho R; Facultad de Química, Universidad Autonoma de Querétaro, 76010 Querétaro, México., Amaya-Llano SL; Facultad de Química, Universidad Autonoma de Querétaro, 76010 Querétaro, México.
Jazyk: angličtina
Zdroj: Journal of food science and technology [J Food Sci Technol] 2021 Sep; Vol. 58 (9), pp. 3548-3560. Date of Electronic Publication: 2021 Apr 15.
DOI: 10.1007/s13197-021-05073-w
Abstrakt: 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 nixtamalization instead of lime (calcium hydroxide) was 75 g/100 g (w/w) of wood ashes in 2 L water. The standardized traditional formulation (TF) was selected through a sensory analysis with an expert panel: 20 g of cacao flowers, 30 g of mamey sapota fruit seeds, and 100 g of cocoa beans per kg of maize nixtamalized with 6% of ash. Whey protein concentrate (80% of protein) or soy protein isolate (88% of protein) were added to the TF at 1, 2, and 2.5%. The addition of 1% soy protein isolate increased TF protein content without modifying its physicochemical parameters, and improved the beverage stability during cold storage. The protein-rich Tejate formulation could be used as a functional beverage maintaining its ethnic identity.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-021-05073-w.
Competing Interests: Conflict of interestsThe authors declare that they have no conflict of interest.
(© Association of Food Scientists & Technologists (India) 2021.)
Databáze: MEDLINE
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