Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid
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| Authors: | C. Valderrama-Bravo1,2,3, A. Domínguez-Pacheco3, C. Hernández-Aguilar3, R. Zepeda-Bautista3, A. del Real-López4, M. Pahua-Ramos5, J. Arellano-Vázquez6, E. Moreno-Martínez7 1Department of Engineering and Technology LEM-I (Laboratory Experimental Multidisciplinary-Food Engineering), Faculty of Studies Cuautitlan Superiors, UNAM, Campus 1, First of May, Infonavit Centro, Cuautitlán Izcalli, State of Mexico C.P. 54725, Mexico 2Department of Mathematics, Faculty of Studies Cuautitlan Superiors, UNAM, Campus 4, Km. 2.5 Highway Cuautitlán-Teoloyucan San Sebastián Xhala, Cuautitlán Izcalli, State of Mexico, C. P. 54725, Mexico 3National Politecnic Institute, Postgraduate and Research Section, ESIME, Professional Unit ‘Adolfo López Mateos’, Col. Lindavista, Mexico City, C.P. 07738, Mexico 4Department of Materials Engineering CFATA, UNAM, Campus Juriquilla, Querétaro, Mexico 5Department of Chemical Science, Faculty of Studies Cuautitlan Superiors, UNAM, Campus 1, First of May, Infonavit Centro, Cuautitlán Izcalli, State of Mexico, C.P. 54725, Mexico 6National Institute for Forestry, Agriculture and Livestock, Experimental Valley of Mexico, km. 13.5 Highway Los Reyes-Texcoco, Coatlinchan, Texcoco, State of Mexico, C. P. 56250, Mexico 7Research Unit in Grains and Seeds (UNIGRAS), Faculty of Studies Cuautitlan Superiors, UNAM. Dr. Jorge Jiménez Cantú s/n, Atlamica, Cuautitlán Izcalli, State of Mexico, C.P. 54729, Mexico |
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| Abstract : | 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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| Language : | English | ||||||||||