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

Abstract

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.

Handmade Comal Tortillas in Michoacán: Traditional Practices along the Rural-Urban Gradient

“…Not all urban establishments identified the terminology chosen in the study to define or classify their product, but, paradoxically, the three urban establishments that sell blue tortillas in Morelia did. Much of the scientific literature about tortillas focuses on the chemical and physical properties of a “good tortilla,” the most important being the breaking point, extensibility distance, and durability [46,73,74]. It is no surprise then that 75% of urban HCTE associate the term “quality product” with these properties.…”

Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types

“…The textural properties are determined by the competition of starch, proteins, and fibers for water, influencing the starch matrix formation and starch grain hydration and plasticization. Thus, the chemical composition of tortillas is responsible for the textural property changes [10]. The chemical and physical parameters of tortillas depend on the maize variety, nixtamalization, and manufacturing process.…”

“…Maize tortillas are a good source of proteins, providing important caloric intake. Taking into consideration peoples from Africa and Latin America, maize consumption is between 15% and 56% [10]. The chemical and physical parameters of nixtamalized maize and flour tortillas are influenced by the grain’s properties.…”

“…The chemical and physical parameters of nixtamalized maize and flour tortillas are influenced by the grain’s properties. The conditions of the nixtamalization process and the milling method also play an important role [10,11].…”

“…Tortilla quality can be evaluated by many methods, including sensory and objective methods. Many studies have been conducted to evaluate tortillas from different maize sources [9,10,20,21,22]. The mechanical textural properties of tortillas can be evaluated by elongation tests with the results depending on the product freshness and flour composition [9].…”