SENSORIAL CHARACTERIZATION OF MAIZE-FLOUR BAKED PRODUCTOS IN RESPONSE TO SESAME-FLOUR MIXES

In Mexico, the formulation of baked goods from maize (Zea mays) flours added with flours from other cereals, legumes, oilseeds or dry fruits or both is not very common, with the purpose of obtaining products with improved sensory or nutritional properties. In this study, the sensory properties, texture and degree of acceptance were evaluated, of baked chips (known in Mexico as totopos) with a base of flour from different maize landraces to which different proportions of whole sesame (Sesame indicum) flour were added as additive. The properties of crunch effect, freshness and hardness were evaluated through the quantitative and qualitative analysis of the effort patterns (TPA), while the degree of acceptance was evaluated by an untrained panel. The experimental design was factorial with two factors and three repetitions per level (n=60). The means differences were evaluated with the Tukey test (p£0.05). The different baking doughs assessed presented differences in the sensory properties, crunch effect and freshness; in a flour rate of maize flour:sesame flour of 17:3 (w/w). The degree of the baked goods did not change with any proportion of flour mix.