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

Table 5

Means ± SD of quality variables and chemical components of flowered grains obtained by two processe.

Process

Landrace

YieldF^(2) (kg/kg)

EVF (cm^3)

Moisture^(2) (%)

Hardness^(10) (N)

LF

FT^(2) (min)

FGBV^(2) (cP)

Fat^(2) (%)

Protein^(2) (%)

Ash^(2) (%)

Crude fiber^(2) (%)

Carbohydrates^(2) (%)

Traditional (TP)

Ancho

Bofo-Harinoso de Ocho

Bolita

Cacahuacintle

Chalqueño

Cónico

Jala

Tabloncillo

Tuxpeño

Industrial (IP)

Ancho

Bofo-Harinoso de Ocho

Bolita

Cacahuacintle

Chalqueño

Cónico

Jala

Tabloncillo

Tuxpeño

0.4 ±

Commercial 1

—

—

75.25 ± 0.45

100 ± 4

—

Commercial 2

—

—

76.01 ± 0.14

115 ± 2

—

= flowered grain yield (kg of flowered grain/kg maize); EVF = expansion volume of flowered grain; LF = luminosity of flowered grains; FT = flowering time; and FGBV = flowered grain broth viscosity.
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, ).