GRAIN, TORTILLAS AND SNACKS QUALITY OF TWO CORN VARIETIES OF THE COMITECO RACE

Abstract

Grains of the corn (Zea mays L.) varieties ‘V-229’ and ‘V-231A’ were analyzed regarding their physical and chemical properties and their suitability for tortilla and snack preparation. Grains produced from variety ‘V-229’ were medium size and cream colored, with intermediate texture and high protein content (11.2 %), plus 3.9, 0.29 and 0.07 % of oil, lysine and tryptophan, respectively; moisture content of its nixtamal and tortillas were 39.6 and 41 % respectively, with a solid loss of 3.2 % and a pericarp retention of 42.5 %, thus indicating that these corn kernels are adequate for the tortilla and masa industries. Grains from variety ‘V-231A’ were larger and yellow colored, with a flotation index of 37 % corresponding to a hard texture, and with high contents of oil (4.9 %) and protein (11.9 %). The high contents of lutein (14.3 μg g^-1) and β-carotene (5.22 μg g^-1) in variety ‘V-231A’ kernels suggest that this cultivar is a viable alternative to improve the nutritional quality of tortillas and snacks, as well as a valuable option for poultry feeding.