Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid
 
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Department of Engineering and Technology LEM-I (Laboratory Experimental Multidisciplinary-Food Engineering), Faculty of Studies Cuautitlan Superiors, UNAM, Campus 1, First of May, Infonavit Centro, Cuautitlán Izcalli, State of Mexico C.P. 54725, Mexico
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Department of Mathematics, Faculty of Studies Cuautitlan Superiors, UNAM, Campus 4, Km. 2.5 Highway Cuautitlán-Teoloyucan San Sebastián Xhala, Cuautitlán Izcalli, State of Mexico, C. P. 54725, Mexico
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National Politecnic Institute, Postgraduate and Research Section, ESIME, Professional Unit ‘Adolfo López Mateos’, Col. Lindavista, Mexico City, C.P. 07738, Mexico
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Department of Materials Engineering CFATA, UNAM, Campus Juriquilla, Querétaro, Mexico
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Department of Chemical Science, Faculty of Studies Cuautitlan Superiors, UNAM, Campus 1, First of May, Infonavit Centro, Cuautitlán Izcalli, State of Mexico, C.P. 54725, Mexico
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National Institute for Forestry, Agriculture and Livestock, Experimental Valley of Mexico, km. 13.5 Highway Los Reyes-Texcoco, Coatlinchan, Texcoco, State of Mexico, C. P. 56250, Mexico
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Research Unit in Grains and Seeds (UNIGRAS), Faculty of Studies Cuautitlan Superiors, UNAM. Dr. Jorge Jiménez Cantú s/n, Atlamica, Cuautitlán Izcalli, State of Mexico, C.P. 54729, Mexico
Publish date: 2017-02-14
 
Int. Agrophys. 2017, 31(1): 129–138
ABSTRACT
In maize plant breeding aimed at producing a hybrid, it is necessary to characterize the parents and hybrids by their agronomic aspects and grain quality so that the processing industry may offer consumers a quality product and also improve its efficiency. This study evaluated the viscoelastic parameters of masa and the chemical and texture properties of tortillas obtained from parent lines (M-54, M55, and CML-242), two single crosses (M54xM55 and M55xM54), and one hybrid (H-70). The morphology of the maize grains and tortillas was analyzed using scanning electron microscopy. The firmness of masa obtained from CML-242 and H-70 maize was higher than that from the other maize genotypes. M-54 tortillas showed the lowest crude fiber content. Otherwise, tortillas obtained from the M55xM54 hard grain had the lowest fat content and extensibility, while H-70 tortillas showed an intermediate breaking point and extensibility. M-54 and M54xM55 tortillas were softer due to their more swollen starch granules. In contrast, rigid tortillas were obtained from CML-242 and H-70. Grain hardness causes different morphology in starch and tortilla of maize genotypes. However, grain hardness did not influence the characteristics of texture in tortillas.
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ISSN:0236-8722