NIXTAMALER AND HYBRID TORTILLER QUALITY OF CORN WITH DIFFERENT TYPE OF ENDOSPERM

Abstract

lt is difficult to define the concept of maize (Zea mays L.) grain quality for alkaline cooking and tortilla making because many points of view are involved; nevertheless there are sorne established parameters which allow to predict the behaviour of com in those
aspects. The objetive of this research was to determine the maize grain quality for alkaline cooking and tortilla making in 25 experimental com hybrids for the highlands of México with different types of endosperm. The parameters used were; dry matter losses (PS), nixtamal weight (PN), tortilla yields (R), tortilla colour, and sensorial analysis. The hybrids were grouped by peerling resistance index in three groups: Groups 1 (hard) with IP < 20%, group 2 (intermediate) with 20% <IP <30%, and group 3 (soft) with IP > 30%. lt was found that PS and PN values, and tortilla colour were equal in the three groups. In sensorial analysis the qualification varied from very good to excellent for the three groups. A significative difference was found between groups 1 and 3 when R was evaluated using 100 g of grain: soft endosperm hybrids were higher than group 1 in 17%; while groups 2 and 3 were statistically equal.