Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance

Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance

Abstract One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare. With an increasing demand for precooked maize for pozole and the limited...

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Bibliographic Details
Main Authors: María Gricelda Vázquez-Carrillo, Arturo Hernández-Montes, Natalia Palacios-Rojas, Leticia García-Cruz, Aldo Rosales-Nolasco, Aide Molina, Gabriela Palacios-Pola
Format: Article
Language:English
Published: BMC 2024-04-01
Series:Journal of Ethnic Foods
Subjects:
Alkaline cooking
Consumer preference map
Maize landrace
Mexico
Pozole
Sensory evaluation
Online Access:https://doi.org/10.1186/s42779-024-00227-5

Internet

https://doi.org/10.1186/s42779-024-00227-5

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