Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400938 |
Resumo: | Abstract Corn (Zea mays) is the most consumed cereal in México, so it is necessary to know the nutritional and anatomical quality of the grains, which have been the main conservation and consumption criteria of the prehispanic peoples. This practice has allowed to preserve varieties of Creole corn, however, due to the lack of knowledge of these characteristics the cultivation of these maize has been reduced, presenting a high risk of disappearing. The objective was to determine the physical, nutritive and functional quality of four varieties of creole corn: Purple-Olotillo, Dos-Puntas, Toro and Olotillo. Toro presented the highest values of width and thickness (10.79 and 7.71 mm). The Toro showed better values of Endosperm and Pericarp (84.25% and 4.01%), Dos-Puntas and Olotillo showed higher values of Germ (10.75%) and Pericarp (6.2%), respectively. The Toro had a higher content of Carbohydrates and Proteins (74.47 and 10.61%). In WSI, the best value was obtained by Dos-Puntas (11.91%) and WAI the Olotillo (245.56 g H2O/g sample). It is concluded that the Toro has better nutritional content and larger and weight grains, while the Olotillo presented the highest values of WAI, it can confer better technological properties for food processing. |
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Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrerocreole corngrain anatomywater absorption indexwater solubility indexAbstract Corn (Zea mays) is the most consumed cereal in México, so it is necessary to know the nutritional and anatomical quality of the grains, which have been the main conservation and consumption criteria of the prehispanic peoples. This practice has allowed to preserve varieties of Creole corn, however, due to the lack of knowledge of these characteristics the cultivation of these maize has been reduced, presenting a high risk of disappearing. The objective was to determine the physical, nutritive and functional quality of four varieties of creole corn: Purple-Olotillo, Dos-Puntas, Toro and Olotillo. Toro presented the highest values of width and thickness (10.79 and 7.71 mm). The Toro showed better values of Endosperm and Pericarp (84.25% and 4.01%), Dos-Puntas and Olotillo showed higher values of Germ (10.75%) and Pericarp (6.2%), respectively. The Toro had a higher content of Carbohydrates and Proteins (74.47 and 10.61%). In WSI, the best value was obtained by Dos-Puntas (11.91%) and WAI the Olotillo (245.56 g H2O/g sample). It is concluded that the Toro has better nutritional content and larger and weight grains, while the Olotillo presented the highest values of WAI, it can confer better technological properties for food processing.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400938Food Science and Technology v.40 n.4 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.20919info:eu-repo/semantics/openAccessRIVERA-CASTRO,Victor ManuelMUY-RANGEL,María DoloresGUTIÉRREZ-DORADO,RobertoESCOBAR-ÁLVAREZ,José LuisHERNÁNDEZ-CASTRO,ElíasVALENZUELA-LAGARDA,José Luiseng2020-10-23T00:00:00Zoai:scielo:S0101-20612020000400938Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-10-23T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero |
title |
Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero |
spellingShingle |
Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero RIVERA-CASTRO,Victor Manuel creole corn grain anatomy water absorption index water solubility index |
title_short |
Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero |
title_full |
Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero |
title_fullStr |
Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero |
title_full_unstemmed |
Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero |
title_sort |
Nutritional, physicochemical and anatomical evaluation of creole corn varieties from the region of the Costa Chica of Guerrero |
author |
RIVERA-CASTRO,Victor Manuel |
author_facet |
RIVERA-CASTRO,Victor Manuel MUY-RANGEL,María Dolores GUTIÉRREZ-DORADO,Roberto ESCOBAR-ÁLVAREZ,José Luis HERNÁNDEZ-CASTRO,Elías VALENZUELA-LAGARDA,José Luis |
author_role |
author |
author2 |
MUY-RANGEL,María Dolores GUTIÉRREZ-DORADO,Roberto ESCOBAR-ÁLVAREZ,José Luis HERNÁNDEZ-CASTRO,Elías VALENZUELA-LAGARDA,José Luis |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
RIVERA-CASTRO,Victor Manuel MUY-RANGEL,María Dolores GUTIÉRREZ-DORADO,Roberto ESCOBAR-ÁLVAREZ,José Luis HERNÁNDEZ-CASTRO,Elías VALENZUELA-LAGARDA,José Luis |
dc.subject.por.fl_str_mv |
creole corn grain anatomy water absorption index water solubility index |
topic |
creole corn grain anatomy water absorption index water solubility index |
description |
Abstract Corn (Zea mays) is the most consumed cereal in México, so it is necessary to know the nutritional and anatomical quality of the grains, which have been the main conservation and consumption criteria of the prehispanic peoples. This practice has allowed to preserve varieties of Creole corn, however, due to the lack of knowledge of these characteristics the cultivation of these maize has been reduced, presenting a high risk of disappearing. The objective was to determine the physical, nutritive and functional quality of four varieties of creole corn: Purple-Olotillo, Dos-Puntas, Toro and Olotillo. Toro presented the highest values of width and thickness (10.79 and 7.71 mm). The Toro showed better values of Endosperm and Pericarp (84.25% and 4.01%), Dos-Puntas and Olotillo showed higher values of Germ (10.75%) and Pericarp (6.2%), respectively. The Toro had a higher content of Carbohydrates and Proteins (74.47 and 10.61%). In WSI, the best value was obtained by Dos-Puntas (11.91%) and WAI the Olotillo (245.56 g H2O/g sample). It is concluded that the Toro has better nutritional content and larger and weight grains, while the Olotillo presented the highest values of WAI, it can confer better technological properties for food processing. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400938 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000400938 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.20919 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.4 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126326787014656 |