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

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Valderrama-Bravo C., Dominguez-Pacheco A., Hernandez-Aguilar C., Zepeda-Bautista R., del Real-Lopez A., Pahua-Ramos M. E., Arellano-Vazquez J. L., Moreno-Martinez E.

International Agrophysics

2017

tom 31

nr 1

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 morpho- logy 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.

Ograniczanie wyników

1 International Agrophysics

1 Arellano-Vazquez J. L.

1 Dominguez-Pacheco A.

1 Hernandez-Aguilar C.

1 Moreno-Martinez E.

1 Pahua-Ramos M. E.

1 Valderrama-Bravo C.

1 Zepeda-Bautista R.

1 del Real-Lopez A.

1 2017

Wyniki wyszukiwania

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