Effects of Two Different Pozole Preparation Processes on Quality Variables and Pasting Properties of Processed Maize Grain

Table 4

Means ± SD of quality variables and chemical components of bleached precooked grains obtained by industrial proces.

Process	Landrace	(kg/kg)	EVP (cm^3)	(%)	(N)	(%)	(%)	(%)	(%)	Crude (%)	(%)
Industrial (IP)	Ancho
	Bofo-Harinoso de Ocho
	Bolita
	Cacahuacintle
	Chalqueño
	Cónico
	Jala
	Tabloncillo
	Tuxpeño
	Commercial 1	—				—
	Commercial 2	—				—

= precooked grain yield (kg of precooked grain/kg of maize); EVP = expansion volume of precooked grain; and DMLB = dry matter loss due to bleaching process.
The number in parenthesis indicates the number of analytical replicates for each batch performed to obtain the results of each component.
Means followed by the same letter in the same column are not significantly different (Tukey, ).