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

C. Valderrama-Bravo, A. Domínguez-Pacheco, C. Hernández-Aguilar, R. Zepeda-Bautista, A. Del Real-López, M. E. Pahua-Ramos, J. L. Arellano-Vázquez, E. Moreno-Martínez

Research output: Contribution to journalArticle

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Abstract

© 2017 C. Valderrama-Bravo et al., published by De Gruyter Open. 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.
Original languageAmerican English
Pages (from-to)129-138
Number of pages10
JournalInternational Agrophysics
DOIs
StatePublished - 1 Jan 2017

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masa
tortillas
Zea mays
Emitter coupled logic circuits
maize
Hardness
Starch
starch
hardness
corn
genotype
Textures
texture
Genotype
extensibility
plant breeding
Oils and fats
Electron Scanning Microscopy
fat
Industry

Cite this

Valderrama-Bravo, C. ; Domínguez-Pacheco, A. ; Hernández-Aguilar, C. ; Zepeda-Bautista, R. ; Del Real-López, A. ; Pahua-Ramos, M. E. ; Arellano-Vázquez, J. L. ; Moreno-Martínez, E. / Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid. In: International Agrophysics. 2017 ; pp. 129-138.
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abstract = "{\circledC} 2017 C. Valderrama-Bravo et al., published by De Gruyter Open. 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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Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid. / Valderrama-Bravo, C.; Domínguez-Pacheco, A.; Hernández-Aguilar, C.; Zepeda-Bautista, R.; Del Real-López, A.; Pahua-Ramos, M. E.; Arellano-Vázquez, J. L.; Moreno-Martínez, E.

In: International Agrophysics, 01.01.2017, p. 129-138.

Research output: Contribution to journalArticle

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AU - Valderrama-Bravo, C.

AU - Domínguez-Pacheco, A.

AU - Hernández-Aguilar, C.

AU - Zepeda-Bautista, R.

AU - Del Real-López, A.

AU - Pahua-Ramos, M. E.

AU - Arellano-Vázquez, J. L.

AU - Moreno-Martínez, E.

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N2 - © 2017 C. Valderrama-Bravo et al., published by De Gruyter Open. 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.

AB - © 2017 C. Valderrama-Bravo et al., published by De Gruyter Open. 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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