71F-4

N. GUEMES-VERA, Instituto de Ciencias Agropecuarias- CICYTA, Univ. Autonoma del Estado de Hidalgo, Av. Universidad s/n C.P., Tulancingo Hidalgo, 43600, Mexico, M. I. Reyes-Santamaria, Instituto de Ciencias Agropecuarias- CICYTA, Univ. Autonoma del Estado de Hidalgo, Av. Universidad s/n C.P. 43600, Tulancingo Hidalgo, 43600, Mexico, S. Soto-Simental, Centro de Investigación en Ciencia y Tecnología de Alimentos, ICAp, Univ. Autónoma del Estado de Hidalgo, Av. Universidad Km. 1, Rancho Universitario, Tulancingo 43600, Mexico, A. D. Hernández-Fuentes, Univ. Autónoma del Estado de Hidalgo, Centro de Investigación en Ciencia y Tecnología de los Alimentos, Av. Universidad Km 1, Rancho Universitario, Tulancingo, Hidalgo, 43600, Mexico, E. N. Aquino-Bolaños, Univ. Autónoma del Estado de Hidalgo, Centro de Investigaciín en Ciencia y Tecnología de los Alimentos, Av. Universidad Km 1, Rancho Universitario, Tulancingo, Hidalgo, 43600, Mexico, E. Mercado-Silva, Programa de Posgrado en Alimentos del Centro de la República, Univ. Autónoma de Querétaro, Centro Universitario S/N, Cerro de las Campanas, Querétaro, 76010, Mexico, and G. Davila-Ortiz, V, Dept. de Graduados e Investigación en Alimentos (IPN-ENCB-DGIA)., IPN-ENCB-DGIA, Plan de Ayala y Prolongacion de Carpio s/n, Mexico D.F., 11340, Mexico.

Maize is believed to have been originated in Mexico. This country possesses one of the widest genetic diversities in the world, including about 45 different varieties of maize. Among them are found some colored grain varieties, showing colors such as black, blue, yellow, and red. The aim of this work was to characterize (physically and chemically) colored maize varieties from the Tulancingo Valley region (State of Hidalgo, Mexico). Colored corn cobs (black, yellow, white, and red) were collected at three different maturity stages, and the following chemical analyses were performed according to the AOAC 1990: moisture content (925.09), protein (979.09), lipids (923.05), and ashes (923.03). Three maturity stages were analyzed by doing five repetitions of a texture profile test using a Universal Texturometer TA-XT2i. The compression was made with an acrylic probe of 2.5 in wide. Tests with Kramer cells were also performed in order to measure the destruction degree of the sample when being chewed. Black colored maize has a protein content of 8.4%, 5.8% fat, 1.3% ashes, and 7.6% moisture. The values of protein and fat in black maize are higher compared to the ones found in yellow and white varieties. Maize samples showed a significant difference in textural profile at the three maturity stages for every color: red, yellow, white, and black. The Kramer cells test pointed out a significant difference for black and red, but not for white and yellow. The present study showed differences of hardness and palatability among different colored maize varieties and three maturity stages, even though they were cultivated and harvested in the same region by the same farmer.

Session 71F, Religious & Ethnic Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana