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Abstract
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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
Submitted: 2011 May, 07
Accepted: 2011 June, 10
Published: 2011 August, 31 |
Abstract:
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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.
Key words: Flour, masa, nixtamalization, polyembryony, rheology, tortilla,
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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, . Alkaline Cooking Quality of Polyembryonic and Non-Polyembryonic Maize Populations. Advance Journal of Food Science and Technology, (4): 259-268.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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