Calidad De Grano, Tortillas Y Botanas De Dos Variedades De Maíz De La Raza Comiteco

Abstract

Se utilizaron granos de las variedades ‘V-229’ y ‘V-231A’ de maíz (Zea mays L.) para determinar sus propiedades físicas y químicas y su calidad para tortillas y botanas. La variedad ‘V-229’ produjo grano mediano de color crema, con textura intermedia y alto porcentaje de proteína (11.2 %), con 3.9, 0.29 y 0.07 % de aceite, lisina y triptofano, respectivamente; la humedad de su nixtamal fue de 39.6 % y la de sus tortillas de 41 %, con pérdida de sólidos de 3.2 % y una retención de pericarpio de 42.5 %, lo que significa que estos granos son apropiados para las industrias de la masa y la tortilla. La variedad ‘V-231A’ formó grano grande de color amarillo, con un índice de flotación de 37 % correspondiente a textura dura, con altos porcentajes de aceite (4.9 %) y proteína (11.9 %). Los altos contenidos de luteína (14.3 μg g-1) y de β-caroteno (5.22 μg g-1) de la ‘V231A’ indican que es una alternativa viable para mejorar la calidad nutricional de las tortillas y botanas, así como una excelente opción en la alimentación de aves.

Physical-chemical characterization of local maize from Chiapas, Mexico

“…Pericarp values are within acceptable ranges for the nixtamalized flour industry (4.5 to 5.5 mg) and are higher than those obtained for the Pollito variety and lower for H-WP8063. The retained pericarp values published by Coutiño-Estrada et al (2008) are also similar with improved varieties in Chiapas. The flour industry requires values higher than 40 % in this indicator.…”

“…For "tortilla" quality, it is important that maize have the capacity to absorb water and retain it, which is reflected in "tortilla" yield (Vázquez-Carrillo et al, 2014). The "tortilla" yield values obtained in this research are higher than those reported by Sierra-Macías et al (2016) andCoutiño-Estrada et al (2008). This capacity is indirectly related to grain hardness and starch composition; the modification of the amylose/amylopectin ratio in the flours influenced the hardness and color of the "tortillas", as well as, the moisture conservation (Salinas-Moreno et al, 2010).…”

“…The germ must represent approximately 11.5% and contributes to the highest protein quality (Paredes-López et al, 2009). The protein values, both in the grain and in the "tortillas", were lower than those indicated in improved maize (Coutiño-Estrada et al, 2008) and in varieties of high protein value (Sierra-Macías et al, 2016), but higher for other local varieties (Cázares- Sánchez et al, 2015).…”

“…The Mexican flour industry requires medium-grain maize, while the dough and "tortilla" industry requires grains of this size or smaller, which hydrate more easily than large grains, favoring the yield of the high moisture products marketed (Salinas-Moreno et al, 2010). Likewise Sierra-Macías et al (2016) used these classification thresholds in high protein quality cultivars to report that their grains were small in size; on the other hand, Coutiño-Estrada et al (2008) reported values between 28 and 43 g. Grain size is a characteristic with great environmental influence. According to Salazar-Martínez et al (2015), water regime is one of the environmental factors with significant influence on grain dimensions.…”

“…However, traditional and domestic processes do not strictly conform to these requirements. In this regard, Coutiño-Estrada et al (2008) indicated that experience has shown that maize with characteristics outside these ranges are suitable for the traditional preparation of dough and "tortillas".…”