Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process

Humberto Ramírez-Vega, Gricelda Vázquez-Carrillo, Gabriela Minerva Muñóz-Rosales, Raquel Martínez-Loperena, Darwin Heredia-Nava, José Ángel Martínez-Sifuentes, Luis Miguel Anaya-Esparza () and Víctor Manuel Gómez-Rodríguez ()
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Humberto Ramírez-Vega: Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, Mexico
Gricelda Vázquez-Carrillo: Campo Experimental Valle de México, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP). Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchán, Texcoco 56250, Mexico
Gabriela Minerva Muñóz-Rosales: Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, Mexico
Raquel Martínez-Loperena: Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, Mexico
Darwin Heredia-Nava: Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, Mexico
José Ángel Martínez-Sifuentes: Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, Mexico
Luis Miguel Anaya-Esparza: Departamento de Ingenierías, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, Mexico
Víctor Manuel Gómez-Rodríguez: Departamento de Ciencias Pecuarias y Agrícolas, Centro Universitario de los Altos, Universidad de Guadalajara, Av. Rafael Casillas Aceves 1200, Tepatitlán de Morelos 47600, Mexico

Agriculture, 2022, vol. 12, issue 9, 1-11

Abstract: 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 ( p ≤ 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.

Keywords: native maize; corn grain; nixtamal; tortilla (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:12:y:2022:i:9:p:1293-:d:895918

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