Quality for pozole in Cacahuacintle maize populations from High Valleys of Puebla, Mexico
DOI:
https://doi.org/10.29312/remexca.v5i4.932Keywords:
Zea mays L., amylose, cooking quality, landraces, usesAbstract
The Cacahuacintle maize race (CM) is confined to specific ecological niches and has been minimally studied at intra-racial level in aspects of quality for pozole however its specific culinary use in Mexican cuisine ranks it as a profitable agricultural option for farmers in the highlands of Mexico. This study aimed to identify outstanding locations in quality for pozole (QFP) in Cacahuacintle maize collections of High Valleys of Puebla (CMHVP). CMHVP populations, CM populations from the State of Mexico and as quality control, a population of Cónico maize and another of Ancho maize were used. Morphological and physical characterization of grain was applied in all populations, the quality assessment for pozole, amylose content and pasting properties (PP) only in populations selected by grain shape and controls. Globose rounded (86%) was the predominant grain shape, typical of Cacahuacintle maize. Average values of the grain physical variables in CM populations were 540.6 g thousand grain weight, 60.5 kg hL-1 test weight 83.8% reflectance in grain color. The group formed by the CPue-00473 00 474, 00477 and 00487 populations was considered of better quality for pozole, considering their balance in quality variables. The amylose content was not significantly correlated with any of the studied technological variables. However, the viscoamylographic profile showed a clear difference between Cacahuacintle and Ancho maize races.
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