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Alkaline cooking and tortilla quality in maize grains from the humid, tropical lands of Mexico

Jiménez-Juárez JA1,2, G Arámbula-Villa3, E de la Cruz-Lázaro1*, MA Aparicio-Trapala1

Universidad Juárez Autónoma de Tabasco. División Académica de Ciencias Agropecuarias. Carretera Villahermosa-Teapa, Km 25, Centro, Tabasco, México.
Instituto Tecnológico Superior de la Región Sierra. Teapa, Tabasco, México.
Centro de Investigación y de Estudios Avanzados Unidad Querétaro. Instituto Politécnico Nacional. Libramiento Norponiente 200. Fraccionamiento Real de Juriquilla. Querétaro, Querétaro, México.

* Corresponding Authors:Address Correspondence to: Efraín de la Cruz Lázaro, e-mail: email, email

Phyton-International Journal of Experimental Botany 2015, 84(1), 1-7.


Maize (Zea mays L.) tortilla is the major staple food for the Mexican population. Nine tropical maize genotypes were evaluated. All samples had white grains, a common characteristic in tropical maize, and therefore they were appropriate for nixtamalized flour industry. Grain, flour, masa and tortilla characteristics of each maize genotype were evaluated. Length, width, thickness, weight of 1000 grains and hardness of grain were determined. Moisture content, proteins, fat, ash, mean particle size, water absorption index, enthalpy, and flour temperature were also evaluated. Adhesiveness and cohesiveness were evaluated in masa. Moisture content, protein, capacity to puff up, roll making, tension and cutting strength were determined in tortillas. There were significant differences (p≤0.05) in most of the evaluated characteristics. Grain length values varied between 9.26 and 11.02 mm for populations 23 and 22, respectively. Grain hardness oscillated between 11.17 (population 32) and 14.75 (landrace Mejen). According to the weight of 1000 grains most genotypes had small grains. The minimum and maximum moisture values of flour and tortillas were 8.33-9.99% and 46.20-50.36%, respectively. The texture of tortillas elaborated from population 32 and landrace Mejen had the lowest tension and cutting strength, resulting the best genotypes for making tortilla.


Cite This Article

JA, J., Arámbula-Villa, G., De, E., Aparicio-Trapala, M. (2015). Alkaline cooking and tortilla quality in maize grains from the humid, tropical lands of Mexico. Phyton-International Journal of Experimental Botany, 84(1), 1–7.


cc This work is licensed under a Creative Commons Attribution 4.0 International License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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