Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process
From a cultural point of view, Maize is the most important crop in Mexico, and is also an essential food in the Mexican diet. This study aimed to evaluate the physical and chemical characteristics of maize grain and their influence on the quality of dough and tortillas produced with three native mai...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/12/9/1293 |
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| author | Humberto Ramírez-Vega Gricelda Vázquez-Carrillo Gabriela Minerva Muñóz-Rosales Raquel Martínez-Loperena Darwin Heredia-Nava José Ángel Martínez-Sifuentes Luis Miguel Anaya-Esparza Víctor Manuel Gómez-Rodríguez |
| author_facet | Humberto Ramírez-Vega Gricelda Vázquez-Carrillo Gabriela Minerva Muñóz-Rosales Raquel Martínez-Loperena Darwin Heredia-Nava José Ángel Martínez-Sifuentes Luis Miguel Anaya-Esparza Víctor Manuel Gómez-Rodríguez |
| author_sort | Humberto Ramírez-Vega |
| collection | DOAJ |
| description | From a cultural point of view, Maize is the most important crop in Mexico, and is also an essential food in the Mexican diet. This study aimed to evaluate the physical and chemical characteristics of maize grain and their influence on the quality of dough and tortillas produced with three native maize cultivars from western Mexico. Physical, structural, and chemical characteristics of the grain were evaluated, including hectolitric weight, 100-grain weight, flotation index, grain structure, grain color, pedicel, pericarp, germ, and floury endosperm, vitreous endosperm, ethereal extract, and protein. Nixtamal and tortilla quality include nixtamal moisture, dough moisture, freshly made tortilla moisture, total soluble solids, pericarp remnant, dough yield, and hot tortilla yield. In general, statistical differences (<i>p</i> ≤ 0.05) were found in almost all variables analyzed. The principal component analysis (PCA) showed that two principal components (PCs), described approximately 79% of the variation, and a positive correlation between the characteristics of freshly made tortilla moisture (FMTM), dough yield (DY), and nixtamal moisture (NM), as well as dough moisture (DM) and hot tortilla yield (HTY). Future studies on these and other native maize cultivars of western Mexico must be conducted to assess the physicochemical and phytochemical characteristics of maize grains that may be useful for food and pharmaceutical applications, contributing to the conservation, propagation, and use of natural and ancient resources. |
| first_indexed | 2024-03-10T01:02:11Z |
| format | Article |
| id | doaj.art-09f7156774634e4c96ace86e5ad6f59b |
| institution | Directory Open Access Journal |
| issn | 2077-0472 |
| language | English |
| last_indexed | 2024-03-10T01:02:11Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agriculture |
| spelling | doaj.art-09f7156774634e4c96ace86e5ad6f59b2023-11-23T14:31:33ZengMDPI AGAgriculture2077-04722022-08-01129129310.3390/agriculture12091293Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization ProcessHumberto Ramírez-Vega0Gricelda Vázquez-Carrillo1Gabriela Minerva Muñóz-Rosales2Raquel Martínez-Loperena3Darwin Heredia-Nava4José Ángel Martínez-Sifuentes5Luis Miguel Anaya-Esparza6Víctor Manuel Gómez-Rodríguez7Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, MexicoCampo Experimental Valle de México, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP). Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchán, Texcoco 56250, MexicoDepartamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, MexicoDepartamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, MexicoDepartamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, MexicoDepartamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, MexicoDepartamento de Ingenierías, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, MexicoDepartamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, MexicoFrom a cultural point of view, Maize is the most important crop in Mexico, and is also an essential food in the Mexican diet. This study aimed to evaluate the physical and chemical characteristics of maize grain and their influence on the quality of dough and tortillas produced with three native maize cultivars from western Mexico. Physical, structural, and chemical characteristics of the grain were evaluated, including hectolitric weight, 100-grain weight, flotation index, grain structure, grain color, pedicel, pericarp, germ, and floury endosperm, vitreous endosperm, ethereal extract, and protein. Nixtamal and tortilla quality include nixtamal moisture, dough moisture, freshly made tortilla moisture, total soluble solids, pericarp remnant, dough yield, and hot tortilla yield. In general, statistical differences (<i>p</i> ≤ 0.05) were found in almost all variables analyzed. The principal component analysis (PCA) showed that two principal components (PCs), described approximately 79% of the variation, and a positive correlation between the characteristics of freshly made tortilla moisture (FMTM), dough yield (DY), and nixtamal moisture (NM), as well as dough moisture (DM) and hot tortilla yield (HTY). Future studies on these and other native maize cultivars of western Mexico must be conducted to assess the physicochemical and phytochemical characteristics of maize grains that may be useful for food and pharmaceutical applications, contributing to the conservation, propagation, and use of natural and ancient resources.https://www.mdpi.com/2077-0472/12/9/1293native maizecorn grainnixtamaltortilla |
| spellingShingle | Humberto Ramírez-Vega Gricelda Vázquez-Carrillo Gabriela Minerva Muñóz-Rosales Raquel Martínez-Loperena Darwin Heredia-Nava José Ángel Martínez-Sifuentes Luis Miguel Anaya-Esparza Víctor Manuel Gómez-Rodríguez Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process Agriculture native maize corn grain nixtamal tortilla |
| title | Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process |
| title_full | Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process |
| title_fullStr | Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process |
| title_full_unstemmed | Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process |
| title_short | Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process |
| title_sort | physical and chemical characteristics of native maize from the jalisco highlands and their influence on the nixtamalization process |
| topic | native maize corn grain nixtamal tortilla |
| url | https://www.mdpi.com/2077-0472/12/9/1293 |
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