Abstract
For any food, it is important to know consumption, preference, and the characteristics as quality parameters that are important to consumers of a product. The descriptive methodologies are an important tool to know the quality attributes of the products. Within these methodologies is the flash profile (FP), which is based on the generation of the distinctive attributes of the products without any expensive and time-consuming training sessions. The aim of this research was to study the consumption and preference of flour tortillas by consumers and to develop the descriptive characterization of the tortillas by using the flash profile method. The wheat flour tortillas used were two commercial and two handcrafted samples. Ten experienced panelists participated as the FP panel. The panelists generated 22 descriptors, six for texture, seven for appearance, five for odor, and four for flavor. These descriptors differentiate the samples of the flour tortillas. The panelists’ performance was assessed using the consensus index (Rc = 0.508). The first two dimensions of the Generalized Procrustes Analysis represent 83.78% of the data variability. Flash profile proved to be an easy and rapid technique that allowed the distinctive attributes of flour tortillas to be obtained.
Highlights
In the bakery industry, the flour tortilla segment has increased significantly in North America [1]
It is well known that after the Spanish domination began, wheat flour tortillas were developed in Mexico
Flour tortillas are basically prepared with flour, water, oil/butter, and salt
Summary
The flour tortilla segment has increased significantly in North America [1]. The tortilla is a thin Mexican flatbread made from corn or flour, used to accompany a great variety of dishes [2,3]. It is well known that after the Spanish domination began, wheat flour tortillas were developed in Mexico. The Spaniards and mestizos developed the wheat tortilla in order to satisfy their preferences. This type of tortilla possesses similar attributes and uses as the corn tortilla but with a different flavor [4]. The mixture is kneaded until stretchable and cohesive doughs were obtained [5,6]. The dough for the tortilla is obtained by using the ingredients mentioned above and certain types of flour. Each procedure includes a particular dough-forming procedure that requires unique flour characteristics [7,8]
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