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

Vázquez-Carrillo, Gricelda; García‐Lara, Silverio; Salinas-Moreno, Y.; Bergvinson, David; Palacios-Rojas, Natalia

doi:10.1007/s11130-011-0231-7

Cited by 31 publications

(23 citation statements)

References 18 publications

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“…This variation can be due to the effect of heterosis achieved at the selection lines. These results are similar with Vazquez et al [14].…”

Section: Resultssupporting

confidence: 93%

“…In Table 3, we can see that genotypes native maize (12,13,14,15,16,18), the palmitic fatty acid content was lower (12.26 g/100g) than the white hybrid maize (13.16 g/100g), which means an increase of fatty acid saturated in 1% in they, however, the stearic fatty content was higher (3.30 g/100g), than observed in the hybrid maize (2.09 g/100g). Oleic acid, native maize showed a higher average content (40.83 g/100g), since the hybrid maize was minor (34.15 g/100g), it is …”

Section: Resultsmentioning

confidence: 98%

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Proximate Composition, Fatty Acid Profile and Mycotoxin Contamination in Several Varieties of Mexican Maize

Betancourt¹,

Tolentino²,

Schettino³

2017

FNS

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In Mexico maize (Zea mays L.) is an important cereal due to excellent taste and nutritional value. Nutritional content and fatty acid profile has been reported in white maize, however, there are several genotypes natives (red, yellow, black, blue, pinto), and many improved hybrids maize of which little is known. Fumonisins and aflatoxins are mycotoxins present in 25% of the world's cereals, mainly in tropical and subtropical regions around the world. This study presents the analysis of proximate composition (ash, protein, lipids), as well as mycotoxins (fumonisins and aflatoxins) and five different fatty acids, two of saturated fatty acids (palmitic and stearic) and three of polyunsaturated fatty acids (oleic, linoleic and linolenic), evaluated by Gas Chromatography and Flame Detector (GC-DF). Thirty varieties of maize (native and hybrid maize) were collected in states of central region. The total fumonisins were determined using the QuickTox TM extraction and quantificated by QuickScan fumonisins; the aflatoxins were analyzed by commercial ELISA kit. The highest protein level was 10.43 g/100g, 5.63 g/100g for fat, 1.62 g/100g for ash in hybrid maize. In native maize, the highest levels of protein and ash were 10.94 g/100g and 1.45 g/100g for pinto maize. The higher value for fat was 5.45 g/100g in yellow maize. The palmitic and stearic acids, in native maize were higher that hybrid maize, for linoleic acid and linoleinic fatty with a significant difference between native corn. Fumonisins and aflatoxins were contaminated in all genotypes of maize, in allow levels. This information obtained may be considered in maize breeding programs, industrialization processes and healthy diets.

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“…This variation can be due to the effect of heterosis achieved at the selection lines. These results are similar with Vazquez et al [14].…”

Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 98%

Proximate Composition, Fatty Acid Profile and Mycotoxin Contamination in Several Varieties of Mexican Maize

Betancourt¹,

Tolentino²,

Schettino³

2017

FNS

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“…However, all tortillas contained high levels of protein (10.73-12.44 g 100 g -1 ). These results are in accordance with the findings of Vázquez-Carrillo et al (2011) (Fig. 3a), who determined the protein content in tortillas processed from landraces maize (9.76-12.54 g 100 g -1 ) and in maize hybrids (8.24-11.34 g 100 g -1 ).…”

Section: Resultssupporting

confidence: 92%

Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

Valderrama-Bravo¹,

Domínguez-Pacheco²,

Hernández-Aguilar³

et al. 2017

International Agrophysics

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A b s t r a c t. In maize plant breeding aimed at producing a hybrid, it is necessary to characterize the parents and hybrids by their agronomic aspects and grain quality so that the processing industry may offer consumers a quality product and also improve its efficiency. This study evaluated the viscoelastic parameters of masa and the chemical and texture properties of tortillas obtained from parent lines (M-54, M55, and CML-242), two single crosses (M54xM55 and M55xM54), and one hybrid (H-70). The morphology of the maize grains and tortillas was analyzed using scanning electron microscopy. The firmness of masa obtained from CML-242 and H-70 maize was higher than that from the other maize genotypes. M-54 tortillas showed the lowest crude fiber content. Otherwise, tortillas obtained from the M55xM54 hard grain had the lowest fat content and extensibility, while H-70 tortillas showed an intermediate breaking point and extensibility. M-54 and M54xM55 tortillas were softer due to their more swollen starch granules. In contrast, rigid tortillas were obtained from CML-242 and H-70. Grain hardness causes different morphology in starch and tortilla of maize genotypes. However, grain hardness did not influence the characteristics of texture in tortillas.

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“…Among all treatments, tortillas prepared with ENBESB-10% had higher a value (intensity of reddish coloration) compared with the ENF counterparts. As expected, the color of tortillas made with ENBESB-10% had higher a (reddish), as in previous reports in which pigmented maize tortillas were produced (Vázquez-Carrillo et al 2011). It has been reported that these components that contribute to color in sorghum are mainly associated with the pericarp and aleurone layer.…”

Section: Resultssupporting

confidence: 87%

Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran

et al. 2017

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Cereal Chem. 94(2):277-283Sorghum bran (SB) is a good source of phenolic compounds with high antioxidant capacity that increases the antioxidant activity (AOX) of tortillas prepared with extruded nixtamalized corn flour. The objective of this research was to study the effects of bran addition (0, 5, or 10%) before (ENBESB) or after (ENAFSB) extrusion, in the features and composition of baked tortillas in terms of total phenolic compounds (TPC), AOX, color (L, a, b, hue, chroma, and E value), and tortilla firmness. It was possible to retain more than 81.8 and 89.9% of TPC and AOX, respectively, in ENBESB-10% flour. Tortillas prepared with ENAFSB-10% flour retained more than 92 and 76% of TPC and AOX, respectively, compared with ENBESB. However, tortillas elaborated with ENAFSB flour showed a higher firmness and lower flexibility than counterparts produced from ENBESB. The use of extrusion to produce nixtamalized corn flours and the strategy of adding the SB to the corn meal before extrusion were essential to retain TPC and AOX and, additionally, to enhance texture of tortillas. † Corresponding

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

Cited by 31 publications

References 18 publications

Proximate Composition, Fatty Acid Profile and Mycotoxin Contamination in Several Varieties of Mexican Maize

Proximate Composition, Fatty Acid Profile and Mycotoxin Contamination in Several Varieties of Mexican Maize

Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran

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