期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：4
页码：259-268
出版社：MAXWELL Science Publication
摘要：Polyembryony is the formation of several embryos in a seed and is present in many plants, included maize. In the present study the chemical, physical and rheological properties of nixtamalized maize flour, masa and tortilla of maize kernel with high polyembryony levels and brachytic population were evaluated and compared to three control populations. The nixtamalized maize flour and tortillas of brachytic population were similar to the control population in most of the tests. The retrogradation in nixtamalized maize flour of brachytic population was lower than the control nixtamalized maize flour showed 191.77 RVU; the protein content of nixtamalized maize flour of brachytic population was greater and content of ash in tortilla was lower than the controls. The flour made from maize brachytic population is an option for the flour and tortilla industry.
