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

Table 6

Means ± SD of pasting properties of grain, debranned nixtamal, and bleached precooked grain from nine maize landraces obtained by two processe.

Process

Landrace

Grain

Debranned nixtamal

Bleached precooked grain

PT^(2) (°C)

TPV^(2) (min)

PV^(2) (cP)

SV^(2) (cP)

PT^(2) (°C)

TPV (min)

PV^(2) (cP)

SV^(2) (cP)

PT^(2) (°C)

TPV^(2) (min)

PV^(2) (cP)

SV^(2) (cP)

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

Comercial 1

—

—

—

Comercial 2

—

—

—

: pasting temperature; TPV: time to peak viscosity; PV: peak viscosity; and SV: setback viscosity.
The number in parenthesis indicates the number of analytical replicates performed for each batch to obtain the results of each component.
Means followed by the same letter in the same column are not significantly different (Tukey, ).