CHARACTERIZATION OF THE GRAIN AND TORTILLA OF MAIZE RACES NATIVE TO THE STATE OF PUEBLA, MEXICO

Abstract

In the state of Puebla, Mexico, 14 native races of maize have been identified; however, research on their grain and tortilla characterization is limited in this state; therefore, the objective of this study was to evaluate the physical and viscoamylographic characteristics of the grain and the quality of tortilla. Maize samples were collected in eight municipalities of Puebla, México between November and December 2020, represented by 10 typical ears. The races were evaluated in the Maize Quality Laboratory of the Valle de Mexico Experiment Station of INIFAP, a completely randomized design with two replications was used. The analysis of variance showed significant differences (P ≤ 0.01) between the 14 maize races for the physical characteristics and viscosity of the grain, and for quality of tortillas stored for 24 and 48 hours. The Elotes Cónicos race (blue) required the lowest temperature (72.9 °C) to start gelatinization, the highest viscosity (3909 cP), and stored tortillas required 428 g_f to break, while those of Cacahuacintle were the softest (261 g_f); this characteristic was related to higher temperature (75.4 °C) and lower viscosity (2528 cP) of its starches. During nixtamalization the Elotes Cónicos and Arrocillo Amarillo races had minimal losses of dry matter (2.12 and 2.69 %, respectively) and a higher retention of pericarp (70 and 61.1 %, respectively), which was associated with highest yield of tortillas (1.58 kg kg^-1). Soft-textured tortillas were produced with Cacahuacintle and Arrocillo Blanco. Native races of maize showed wide diversity in grain and tortilla characteristics, which is useful to start a progra