Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage

Corn tortilla is one of the most consumed foodstuffs in Latin America, representing a good nutrients source, although deficient some essential amino acids. Jumbo squid (Dosdicus gigas) muscle possesses high-quality protein, useful for supplementation. Our objective was to elaborate corn tortillas supplemented with jumbo flour (JSMF), using composite flours containing JSMF (2.5 and 5.0%), improve their nutritional quality without affecting physicochemical/sensory properties storage stability. Supplementation 5% increased (P<0.05) protein level, acids versus control. The 2.5% were tasteful acceptable (P≥0.05) as addition showed an antimicrobial effect on mesophilic psychrophilic bacteria; however, yeast moulds grew beyond permissible limit at day 5 storage. did not affect cutting force, all tending become harder roll cracking elapsed. Tortilla stability (supplemented or not) 3 days 2–4 °C. Results suggest feasibility adding tortilla, improving its characteristics markedly other parameters.