TY - JOUR
T1 - Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid
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.
N1 - Publisher Copyright:
© 2017 C. Valderrama-Bravo et al., published by De Gruyter Open.
PY - 2017/1/1
Y1 - 2017/1/1
N2 - 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 - 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.
KW - extensibility
KW - maize hybrid
KW - masa
KW - parental lines
KW - tortilla
UR - http://www.scopus.com/inward/record.url?scp=85012287022&partnerID=8YFLogxK
U2 - 10.1515/intag-2016-0030
DO - 10.1515/intag-2016-0030
M3 - Artículo
SN - 0236-8722
VL - 31
SP - 129
EP - 138
JO - International Agrophysics
JF - International Agrophysics
IS - 1
ER -