Arepas made from midwestem-grown corn or two commercially packaged flours (Flours 1 and 2) obtained from South America were compared for selected quality attributes. Physical characteristics of the packaged flours were similar. Arepas made from Flour 2 were harder (P< 0.0I) a$er frozen storage and reheating according to Instron values. Crust texture was more tender (P< 0.05) in arepas made from Flour 1 as determined by a sensory panel, but no differences were found in crumb texture. (P< 0.001). Arepas prepared from homemade masa had darkest crust color; their interiors reflected less light, were redder, and more yellow than interiors of arepas prepared from commercial flours as determined instrumentally and by a sensory panel (P< 0.001). ComJlavor was more intense (P< 0.001) for arepas made from homemade masa than for those made from the degermed commercial flours. Homemade masa had lower L-and a-values and a higher b-value when compared to commercial jlours and their respective doughs