QUALITY FOR POZOLE PREPARATION IN ACCESSIONS OF THE CACAHUACINTLE MAIZE

Abstract

In this work we evaluated the “pozole” quality of the grain, in terms of cooking time for popping (TCR) in whole grain and grain without tip cap, volume of popped grain (VE), percentage of popped grain (PGR), solids losses and viscosity in cooking water from popped grain, in 21 accessions of the cacahuacintle maize (Zea mays L.), which represent the Mexican diversity of this race. Physical and morphological traits of cob and grain and some anatomical grain characteristics were also evaluated. Two main cob shapes were observed: conical and cylindrical, whereas the grain shapes were rounded, globose rounded, flat triangle, and flat enlarged. The shape of the grain showed relationship with the TCR. The lowest TCR was observed in accessions with a globose and rounded shape. Accessions with a high grain density showed a high TCR. Elimination of the grain tip cap greatly reduced TCR while increased VE and PGR. Viscosity and solids losses in the cooking water showed a positive relationship in whole grain, but not in the grain without the tip cap.