Jiménez-Juárez JA1,2, G Arámbula-Villa3, E de la Cruz-Lázaro1*, MA Aparicio-Trapala1
Phyton-International Journal of Experimental Botany, Vol.84, No.1, pp. 1-7, 2015, DOI:10.32604/phyton.2015.84.001
Abstract 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… More >
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