Table_2_Quality assessment of maize tortillas produced from landraces and high yield hybrids and varieties.pdf

IntroductionDifferent analyses of the profiles of tortillas have been made using the traditional method, whether from landraces or hybrids versus those made with dry masa flour in which significant variability (p < 0.05) is reported in favor or against each type of tortilla which may be due to various factors such as the type of maize or the processing methods.
MethodsTwenty-two samples including hybrids, hybrid mixtures, varieties, landraces and dry masa flours were processed to masa and tortilla under similar and controlled conditions and tortilla quality evaluated. In total, 70 characteristics were analyzed as physicochemical properties of the maize (e.g., hectoliter weight and dimensions), processability characteristics, masa characteristics [e.g. viscoamylographic parameters (RVA)], and quality parameters of tortillas (e.g., sensory performance, color and texture).
Results and discussiónThe studied materials presented variability among genotypes, especially within landraces. The physical and chemical properties of corn affected the processability and quality characteristics of tortillas (sensory and composition), and it was found that high producing hybrids and varieties (p < 0.05) were better and more consistent in all stages of processing. Forty percent of the landraces yielded masa with poor machinability.
ConclusionLandraces averaged 1.27 percentage points more protein (p < 0.05) than other analyzed samples and they comparatively yielded tortillas with lower extensibility (12.34%) compared to counterparts produced from hybrids and varieties. This work provides valuable information on how the chemical and physical characteristics of different types of maize genotypes affect the nixtamalization process and the quality of tortillas to provide more elements in the selection of the most appropriate genotypes for tortilla production.

引言：过往已有多项研究采用传统工艺，针对不同原料制备的玉米薄饼（tortillas）品质特征开展分析，其中既包括地方品种玉米与杂交品种玉米制作的鲜制玉米薄饼，也涵盖以干玉米面团粉（dry masa flour）为原料加工而成的玉米薄饼。已有研究报道，不同类型玉米薄饼间存在显著差异（p < 0.05），且各类型间的优劣表现可能受玉米品种、加工工艺等多种因素影响。
材料与方法：本研究共纳入22份供试样品，涵盖杂交玉米品种、杂交混合品种、常规品种、地方品种玉米以及干玉米面团粉原料。所有样品均在统一可控的实验条件下加工为玉米面团与玉米薄饼，并对玉米薄饼品质进行评价。本次分析共覆盖70项特征指标，具体包括玉米的理化特性（如容重、籽粒尺寸）、加工特性、玉米面团特性[如快速粘度分析仪（Rapid Visco Analyzer, RVA）粘滞特性参数]，以及玉米薄饼的品质参数（如感官性能、色泽与质构特性）。
结果与讨论：供试材料的基因型间存在显著变异，其中地方品种玉米的变异程度尤为突出。玉米的理化特性会显著影响玉米薄饼的加工特性与品质特征（包括感官品质与营养组成）；研究发现，高产杂交品种与常规品种在各加工环节中的表现更优且稳定性更强（p < 0.05）。另有40%的地方品种玉米制备得到的玉米面团可加工性较差。
结论：地方品种玉米的蛋白质含量较其他供试样品平均高出1.27个百分点（p < 0.05），但其制备得到的玉米薄饼延展性相较杂交品种与常规品种的产品低12.34%。本研究明确了不同类型玉米基因型的理化特性对碱液蒸煮法（nixtamalization）加工过程及玉米薄饼品质的影响机制，可为筛选适配玉米薄饼生产的最优玉米基因型提供理论参考与数据支撑。