Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties

Abstract

IntroductionDifferent analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p < 0.05) is reported in favor or against each type of tortilla which may be due to various factors such as the type of maize or the processing methods.MethodsTwenty-two samples including hybrids, hybrid mixtures, varieties, landraces and dry masa flours were processed to masa and tortilla under similar and controlled conditions and tortilla quality evaluated. In total, 70 characteristics were analyzed as physicochemical properties of the maize (e.g., hectoliter weight and dimensions), processability characteristics, masa characteristics [e.g. viscoamylographic parameters (RVA)], and quality parameters of tortillas (e.g., sensory performance, color and texture).Results and discussiónThe studied materials presented variability among genotypes, especially within landraces. The physical and chemical properties of corn affected the processability and quality characteristics of tortillas (sensory and composition), and it was found that high producing hybrids and varieties (p < 0.05) were better and more consistent in all stages of processing. Forty percent of the landraces yielded masa with poor machinability.ConclusionLandraces averaged 1.27 percentage points more protein (p < 0.05) than other analyzed samples and they comparatively yielded tortillas with lower extensibility (12.34%) compared to counterparts produced from hybrids and varieties. This work provides valuable information on how the chemical and physical characteristics of different types of maize genotypes affect the nixtamalization process and the quality of tortillas to provide more elements in the selection of the most appropriate genotypes for tortilla production.

Chemical, physical, and sensory properties of nixtamalized oat tortillas

“…Within treatments, only the 1% NS treatment differed significantly from the others, being significantly higher in protein content, though not different from the starting oats. Protein values in the oat tortillas are about 4%–6% higher than literature values for corn tortillas, which range from 7.35% to 11.0% db, depending on the total protein content of the corn variety and the processing conditions (Acosta‐Estrada et al, 2023; Martínez‐Bustos et al, 2001; Rendón‐Villalobos et al, 2012; Wacher, 2003).…”

Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties

“…In maize, a positive correlation between maize oil quality and high contents of phenolic compounds under drought conditions has been demonstrated ( 30 ). Fat content in the same set of tortilla samples ( 13 ) had significant differences between tortillas from different genotypes, among which the ones with the highest oil content were High oil corn followed by Olotillo and DMF Bajio. At the time, differences in the concentration of ferulic acid in tortillas could be due to not only the genotype, but also epigenetic as stress signals are known to induce phenolic compounds to protect the plant system from oxidative stress ( 31 ).…”

“…The maize genotypes ( Zea mays L.) collected in a previous study were used ( 13 ). Among these samples were seven high producing hybrids and varieties (HPHV), five landraces, six hybrid maize mixtures that are commonly used in different regions of Mexico and six industrially produced and commercially available dry masa flours (DMF) from these blends ( Table 1 ).…”

“…The same transformation of maize into nixtamal, masa and tortilla were followed as described by Acosta-Estrada et al ( 13 ). Maize was lime-cooked with 1% lime and 3 parts of water at optimal cooking time ( 13 ) which is considered the sufficient time in which nixtamal reached 50% moisture after 15 h steeping. Masa was produced from nixtamal, which was ground in a commercial stone mill adjusted to yield fine masa, commonly used to produce tortillas.…”

“…Masa was also produced from dry masa flour. The mixing times (1.17–1.90 min at 20 rpm) and the water absorptions (120–136%) were calculated with the help of a Mixolab (Mixolab 2, Chopin Technologies) ( 13 , 15 ). To produce tortillas, the dough was continuously laminated and formed into circular pieces (12 cm of diameter and 21 g weight) with a commercial sheeter/former (Model V-25 comal en banda, Grupo Villamex, Mexico) and baked for 1 min at 148°C.…”