[Nixtamalization cooking characteristics of 11 maize varieties]

Area of Science:

• Agricultural Science
• Food Science
• Maize Breeding

Context:

• Nixtamalization is a crucial process for improving the nutritional value and functionality of maize (corn).
• Understanding the cooking quality of different maize varieties is essential for optimizing nixtamalization and end-product characteristics.
• Maize endosperm hardness, seed coat percentage, and germ content influence processing efficiency and quality.

Purpose:

• To analyze the nixtamalization cooking quality of 11 different maize varieties.
• To evaluate physical characteristics and processing parameters relevant to nixtamalization.
• To determine the suitability of these maize varieties for producing acceptable dough and tortillas.

Summary:

• Eleven maize varieties were assessed for physical traits (moisture, kernel weight, density, floaters) and composition (seed coat, germ, endosperm).
• All varieties possessed hard endosperm suitable for nixtamalization, with low seed coat content suggesting minimal solids loss.
• Cooking quality was evaluated through lime cooking, water absorption, cooking time, and flour properties (pH, WAI, WSI), with 7 varieties demonstrating superior performance for tortilla production.

Impact:

• Identifies specific maize varieties with superior nixtamalization cooking quality, beneficial for the food industry.
• Provides data on physical and chemical parameters influencing nixtamalization efficiency and product quality.
• Contributes to the selection of optimal maize genotypes for nixtamalized products like tortillas, enhancing food processing and quality assurance.