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2011 (Vol. 3, Issue: 4)
Article Information:

Alkaline Cooking Quality of Polyembryonic and Non-Polyembryonic Maize Populations

Marisol Cruz Requena, Raúl Rodríguez Herrera, Cristóbal N. Aguilar González, José Espinoza Velázquez, Marcela Gaytán Martínez and Juan D. Figueroa Cárdenas
Corresponding Author:  Marisol Cruz Requena 

Key words:  Flour, masa, nixtamalization, polyembryony, rheology, tortilla,
Vol. 3 , (4): 259-268
Submitted Accepted Published
2011 May, 07 2011 June, 10 2011 August, 31
Abstract:

Polyembryony is the formation of several embryos in a seed and is present in many plants, included maize. In the present study the chemical, physical and rheological properties of nixtamalized maize flour, masa and tortilla of maize kernel with high polyembryony levels and brachytic population were evaluated and compared to three control populations. The nixtamalized maize flour and tortillas of brachytic population were similar to the control population in most of the tests. The retrogradation in nixtamalized maize flour of brachytic population was lower than the control nixtamalized maize flour showed 191.77 RVU; the protein content of nixtamalized maize flour of brachytic population was greater and content of ash in tortilla was lower than the controls. The flour made from maize brachytic population is an option for the flour and tortilla industry.
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  Cite this Reference:
Marisol Cruz Requena, Raúl Rodríguez Herrera, Cristóbal N. Aguilar González, José Espinoza Velázquez, Marcela Gaytán Martínez and Juan D. Figueroa Cárdenas, 2011. Alkaline Cooking Quality of Polyembryonic and Non-Polyembryonic Maize Populations.  Advance Journal of Food Science and Technology, 3(4): 259-268.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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