Evaluation of the Lime-Cooking and Tortilla Making Properties of Quality Protein Maize Hybrids Grown in Mexico

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 63; no. 3; pp. 119 - 125
• Main Authors: Serna-Saldivar, Sergio O., Amaya Guerra, Carlos A., Herrera Macias, Pedro, Melesio Cuellar, Jose L., Preciado Ortiz, Ricardo E., Terron Ibarra, Arturo D., Vazquez Carrillo, Gricelda
• Format: Journal Article
• Language: English
• Published: Boston Springer US 01.09.2008; Springer
• Subjects: Biological and medical sciences; Calcium Compounds - pharmacology; Cereal and baking product industries; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Dietary Proteins - analysis; Dietary Proteins - standards; Ecology; Flour - analysis; Flour - standards; Food Handling - methods; Food industries; Food Science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Genotype; Mexico; Nutrition; Nutritive Value; Original Paper; Oxides; Plant Physiology; Plant Proteins - analysis; Plant Proteins - chemistry; Plant Proteins - standards; Plants, Genetically Modified; Quality Control; Zea mays - chemistry; Zea mays - genetics; Zea mays - standards; Central America; Mexico; America; Quality protein maize; Lime cooking; Protein quality; Tortillas; Evaluation; Heat treatment; Cooking; Fruit; Citrus fruit; Tortilla; Hybrid; Corn; Properties; Protein; Lime; Aminoacid; Quality; Cereal; Endosperm; Quality protein maize· Lime cooking; Limes (fruit)
• ISSN: 0921-9668; 1573-9104
• DOI: 10.1007/s11130-008-0080-1

Eleven experimental and three commercial white quality protein maize (QPM) hybrids and two regular endosperm controls were planted at Celaya, Guanajuato, Mexico with the aim of comparing grain physical characteristics, protein quality, lime-cooking and tortilla making properties. All genotypes were planted under irrigation using a density of 80,000 plants/ha and fertilized with 250 kg N–60 P–60 K per hectare. When compared with the controls these QPM genotypes had lower test (77.4 vs. 76.5 kg/hL) and 1,000 kernel weights (327 vs. 307 g), softer endosperm texture (2.5 vs. 1.8 where 1 = soft, 2 intermediate and 3 hard endosperm), lower protein (10.0 vs. 8.0%), higher nixtamal water uptake after 30 min lime-cooking (50.0 vs. 53.1% moisture) and lower pericarp removal scores. The lower thousand-kernel weight and softer endosperm texture observed in the QPM genotypes lowered the optimum lime-cooking time as estimated with regression equations. Most QPM genotypes had higher amounts of lysine, tryptophan and albumins/globulins when compared with the controls. QPMs HEC 424973, HEC 774986 and HEC 734286 had the best grain traits for nixtamalization and therefore the best potential for industrial utilization. The commercial use of these QPM hybrids should benefit Mexicans who depend on tortillas as the main staple.