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Evaluation of microbial, physicochemical and sensorial characteristics of fresh
and dried tejate
Jiménez Santiago Mayra 1 , Cortés Noh María M 1 , Brena Robles Edith 1 , Monroy Rivera José A. 2 *
1 Instituto Tecnológico de Oaxaca (amos_31@itoaxaca.edu.mx), 2 UNIDA, Instituto Tecnológico de
Veracruz (jamonroy@itver.edu.mx)
The Tejate is a traditional beverage from Oaxaca, Mexico. It is prepared from corn
(Zea mays), cocoa (Theobroma cocoa), mamee sapote seeds (Calocarpum
mammosum), Rosita de Cacao (Quararibea funebris), water and lime. This study
was performed in two steps; in the first one, samples of fresh tejate were collected
in local markets of Oaxaca Central Valley in order to measure water content and
microbial flora. In the second part, tejate was prepared in laboratory and dried in a
hot air dryer at 70C for 4 hours. The air velocity and the product thickness were
1.25 m/s and 0.5 cm respectively. The water content of fresh and dried products
were 1.6 and 0.6 g of H2O/g of dry mater respectively. The water activity of dry
tejate was 0.45. Microbial counts were higher in the fresh tejate than in the dried
(a=0.5). Protein, fat, non digestible fiber, pH as well as the sensory attributes
were not different between fresh and dried tejate.
Key words. Tejate, sensory evaluation, drying, microbial counts, sorption
isotherm.
INTRODUCTION
The Tejate is a traditional beverage from Oaxaca, Mexico. It is drunk as an energetic
and refreshing brew. Tejate is prepared from corn (Zea mays), cocoa (theobroma
cocoa), mamee sapote seeds (calocarpum mammosum), Rosita de Cacao
(Quararibea funebris), water and lime. The ingredients are mixed and grounded in a
stone mill. The product obtained is like a paste. This paste is solved in water during
the beverage preparation. The water is slowly added with hand agitation until the
desired consistency. A foam layer must be formed on the surface of the liquid
(Cortes, 1999). This way of Tejate preparation is not very hygienic since the brew is
microbiologically unstable. In this work a new way of tejate production was evaluated
in order to obtain a healthy and stable product, easy to prepare and with identical
sensory characteristics to the original.
MATERIALS AND METHODS
15 samples of fresh tejate were obtained in the markets of Oaxaca city, Etla,
Tacolula, Ocotlan, Santa Maria “El tule”, and San Andres Huayapan in the Oaxaca
state, Mexico. The samples were put in sterilized bags, and transported to the
laboratory for their analysis.
Microbial analysis. The methods approved the Mexican Standars were used:
Coliforms (NOM-112-SSA1-1994), Aerobic mesophyles (NOM-092-SSA1-1994),
yeast and fungi (NOM-114-SSA1-1994) and salmonella (NOM-112-SSA1-1994).