Evaluation of the Lime-Cooking and Tortilla Making Properties of Quality Protein Maize Hybrids Grown in Mexico

Abstract

Eleven experimental and three commercial white quality protein maize (QPM) hybrids and two regular endosperm controls were planted at Celaya, Guanajuato, Mexico with the aim of comparing grain physical characteristics, protein quality, lime-cooking and tortilla making properties. All genotypes were planted under irrigation using a density of 80,000 plants/ha and fertilized with 250 kg N-60 P-60 K per hectare. When compared with the controls these QPM genotypes had lower test (77.4 vs. 76.5 kg/hL) and 1,000 kernel weights (327 vs. 307 g), softer endosperm texture (2.5 vs. 1.8 where 1 = soft, 2 intermediate and 3 hard endosperm), lower protein (10.0 vs. 8.0%), higher nixtamal water uptake after 30 min lime-cooking (50.0 vs. 53.1% moisture) and lower pericarp removal scores. The lower thousand-kernel weight and softer endosperm texture observed in the QPM genotypes lowered the optimum lime-cooking time as estimated with regression equations. Most QPM genotypes had higher amounts of lysine, tryptophan and albumins/globulins when compared with the controls. QPMs HEC 424973, HEC 774986 and HEC 734286 had the best grain traits for nixtamalization and therefore the best potential for industrial utilization. The commercial use of these QPM hybrids should benefit Mexicans who depend on tortillas as the main staple.

Grain and Tortilla Quality in Landraces and Improved Maize Grown in the Highlands of Mexico

“…This compared favorably with results of SernaSaldivar et al [16] who reported DML in the range of 5.0-7.3%, which is within values commonly seen for the genotypes preferred by the industry. Yellow hybrid maize (hard, 40 min) produced the nixtamal with the highest moisture content, but its tortillas had the lowest moisture (Table 3).…”

“…Statistical analysis showed differences between landraces and hybrid maize in all physical variables evaluated ( [15] reported for different accessions of maize, whereas the TW of the hybrids was higher than those reported for hybrids by other authors [16,17]. TW has been associated with grain hardness [18].…”

Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas

“…Mexico with a population of 105 million people in year 2005 is one of the countries with the highest per capita consumption of maize [1]. Among the largest diversity of genetic resources of Mexican maize, pigmented genotypes as purple, red, and blue are the most common [2].…”

Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas

“…Traditionally, tortillas are prepared with white maize [2], though in recent years, blue maize has also been used for their preparation. This is because blue grain maize contains anthocyanins, which are considered natural antioxidants that can scavenge free radicals that damage bio-molecules.…”