Optical absorption coefficient of different tortillas by photoacoustic spectroscopy

Abstract

The color of the tortilla is one of the properties that determine the purchasing decision and acceptance for the consumer. This sensory attribute is altered, when making tortillas with elements to improve digestion and nutrition. Therefore, the objective of this investigation was to determine some information about the color in different types of tortilla found in the commercial market in gEcatepec, Edo de Mexicoh. Optical absorption coefficients (β) were obtained from them by photoacoustic spectroscopy technique of closed cell, one of the photothermal techniques. Optical absorption spectra of each tortilla were recorded by means of photoacoustic spectroscopy (PAS) in the 350 to 700 nm range. Thirteen types of tortillas were evaluated, the experimental unit comprised three tortillas, among which one tortilla was selected at random for each repetition. The β values were determined from the photoacoustic (PA) signals amplitude and using the Rosencwaig and Gersho model. Data was subjected to variance analysis (ANOVA) using the SAS GLM procedures. The ANOVA revealed significant (p . 0.05) differences among tortillas. The results were analyzed statistically and correlated with preferences of a group of people in the same area, when a sensory test was applied; the test evaluated the color attribute by using the hedonic scale.

Key words: Tortilla, color, optical absorption coefficient, photoacoustic spectroscopy, sensory evaluation.