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Physical-chemical analysis: Moisture content, ash, fat, non digestible fibre and pH were determined by AOAC methods (1991). Brut Protein by MicroKjieldal method, and True protein by Bradford method, minerals by Plasma emission spectrometry (Thermo Jarrel Ash) and density by picnometry. Water activity and sorption isotherm were performed using Aqualab serie 3, Tejate drying. The tejate was dried in a cabinet drier at 70C and 1-1.5 m/s of air velocity for 4 h. The thickness of the tejate layer was 0.5 cm. The dried product was grounded and sieved to obtain particle size smaller than 500 mm (Mendoza, 2004). Tejate preparation. 1 kg of white corn, 100 g of cocoa, 20 g of Rosita de cacao, 20 g of mamme sapote seeds, 3 L of water and 250 g of lime were used for tejate preparation (Cortes, 1999). The corn was cooked with lime during 2 h, then it was washed and mixed with the other ingredients previously roasted. The mixture was grounded until an homogeneous dough was obtained. Sensory test. Optimal concentration of dried tejate, sucrose and water were determined and a consumer preference test was performed to compare fresh and dried tejate. RESULTS AND DISCUSION 1.- Microbiologic analysis. Results of the sampling in the Oaxaca Central Valleys markets show that 9 samples had for E. coli (table 1). The E. coli presence is mainly due to fecal contamination and it is a risk indicator of the presence of other pathogens. In some cases, the water used for the preparation of tejate drink was contaminated; salmonella was present in 4 samples. There is a lack of sanitary control in the markets of Oaxaca City, 8 of the 9 samples were contaminated with E. coli. The dried tejate samples were negative for the entire microbiological tests performed (table 2). 2.- Chemical composition. As shown in table 3, the tejate is a drink basically energetic, with few quantities of protein and fat. It contains 10 minerals (table 4). A serving of tejate contributes, 60% phosphorous, 75% magnesium and, 16% zinc of children RDA. 3.- Physical characteristics. Results on the physical characteristics are the same for both, fresh and dried tejate. Density was 1.046 g/cm 3 and 1.057 g/cm 3 , pH 7.43 and 7.47, for fresh and dried drink tejate respectively. It is slightly alkaline due to the lime added for corn cooking. The solubility of tejate powder was 14 g/100 ml. 4.- Drying and sorption behavior. Figure 1 shows the drying kinetics of tejate paste at 70C. Its high starch content partially gelatinized, had extended the time of tejate drying; 2 h after drying started, only 50% of water had been eliminated. The composition presented the same effect in the desorption isotherm (fig. 2).
Table 1. Microbiological results of tejate samples of the Oaxaca Central Valley markets Sample Coliforms NMP / g aerobic Mesofiles UFC/g Yeast and fungi UFC/g E. coli Salmonella En 25 g 1 > 11 000 70 x 10 4 75 x 10 5 + + 2 > 11 000 160 x 10 3 45 x 10 4 + - 3 11 000 110 x 10 3 140 x 10 3 + - 4 > 11 000 140 x 10 5 120 x 10 5 + - 5 2900 100 x 10 4 70 x 10 4 + + 6 530 240 x 10 4 180 x 10 4 + - 7 280 110 x 10 5 90 x 10 5 + + 8 > 11 000 90 x 10 5 40 x 10 5 + + 9 > 11 000 50 x 10 4 45 x 10 3 - - 10 750 70 x 10 3 60 x 10 3 - - 11 440 78 x 10 5 30 x 10 5 - - 12 11 000 90 x 10 5 100 x 10 5 - - 13 >11 000 50 x 10 5 40 x 10 5 - - 14 930 45 x 10 3 30 x 10 3 - - 15 > 11 000 90 x 10 3 50 x 10 3 + - 1.Etla; 2. Benito Juárez market, Oaxaca ; 3. Benito Juárez market, Oaxaca; 4. Central de abastos market, Oaxaca; 5.Central de abastos market, Oaxaca; 6. Paz Migueles market, Oaxaca; 7. 20 de Noviembre market, Oaxaca; 8. Reforma, Oaxaca; 9. Tlacolula; 10. Ocotlán; 11. Sta. María “El tule”; 12. Merced market, Oaxaca; 13. San Andrés Huayapam; 14. San Andrés Huayapam; 15. Regional market Las Flores, Oaxaca. Table 2. Chemical composition of fresh and dried tejate (% dry mater) COMPOUND FRESH TEJATE DRIED TEJATE Water Content 57.0 5.0 Fat 1.075 2.37 Ash 0.70 1.56 Protein 3.34 7.39 Non digestible Fiber 0.34 0.75 Carbohydrates 37.52 82.90
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