Quality and acceptance of corn tortillas from the Sierra of Manantlán, Jalisco

Abstract

Tortillas of native corns are well accepted among consumers due to their ancient origin and artisanal transformation. The objective of the work was to determine variables of nixtamalization and tortilla, as well as the sensory quality and acceptance of tortillas made with corns of the Reventador, Complejo Serrano de Jalisco and Elotero de Sinaloa races from the Sierra de Manantlán Biosphere Reserve. Two accessions per race were collected, H-155 (white grain) and one accession of the Elotes Cónicos race (blue-purple grain) were used as references. Between races, there were no statistically significant differences in moisture of nixtamal, dough and tortilla. The yield of the corns was greater than or equal to 1.54 kg of tortilla per kg of corn. The mean overall acceptability of the tortillas ranged from 6.4 to 7.67. Tortillas of the Reventador race had the lowest acceptance, rated with ‘I like it a little’. The CSJ race was the one that obtained the lowest scores on the attributes evaluated on the JAR test. The native corns from the SMBR have the necessary quality for making tortillas. However, their acceptance and organoleptic attributes can be improved.