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

ABSTRACT:

Introduction

Different 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.

Methods

Twenty-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. viscoamylograp

SUBMITTER: Acosta-Estrada BA 

PROVIDER: S-EPMC9948077 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature