Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance
One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare. With an increasing demand for precooked maize for pozole and the limited informat...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
BioMed Central
2024
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/169955 |
| _version_ | 1855528944366780416 |
|---|---|
| author | Vazquez-Carrillo, María Gricelda Hernández-Montes, Arturo Palacios-Rojas, Natalia Garcia-Cruz, Leticia Rosales-Nolasco, Aldo Molina Macedo, Aide Palacios-Pola, Gabriela |
| author_browse | Garcia-Cruz, Leticia Hernández-Montes, Arturo Molina Macedo, Aide Palacios-Pola, Gabriela Palacios-Rojas, Natalia Rosales-Nolasco, Aldo Vazquez-Carrillo, María Gricelda |
| author_facet | Vazquez-Carrillo, María Gricelda Hernández-Montes, Arturo Palacios-Rojas, Natalia Garcia-Cruz, Leticia Rosales-Nolasco, Aldo Molina Macedo, Aide Palacios-Pola, Gabriela |
| author_sort | Vazquez-Carrillo, María Gricelda |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare. With an increasing demand for precooked maize for pozole and the limited information on its preparation process, this study aims to assess the impact of both traditional (TN) and commercial nixtamalization (CN) on the quality of processed maize and its reception by consumers, focusing on the three most popular maize landraces used in pozole recipes. This study was carried out with the Cacahuacintle (‘CAC’), Elotes Occidentales (‘EO’) and Ancho (‘AN’) landraces, which were nixtamalized using the traditional method (only lime) and the commercial method (lime + additives) and the grain was flowered. The quality of the flowered grain was determined, and a sensory analysis consisting of magnitude of difference tests, a descriptive analysis, affective test and evaluation of consumer preferences was carried out. The ‘CAC’ landrace, when processed traditionally, yielded the highest sensory and commercial quality. The ‘EO’ landrace demanded a longer flowering time, resulting in less volume but retaining the aleurone layer. This characteristic helped preserved a portion of the anthocyanins. Consistently, maize landraces subjected to traditional nixtamalization displayed higher ratings for attributes related to masa and nejayote aroma. The ‘CAC’ landrace subjected to CN faced challenges in acceptability due to odors of acetic acid and sulfuric acid. These findings underscore the importance and advantages the TN techniques. They also emphasize the need to preserve grain quality and meeting consumer preferences when exploring alternative maize processing methods for emerging markets. |
| format | Journal Article |
| id | CGSpace169955 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | BioMed Central |
| publisherStr | BioMed Central |
| record_format | dspace |
| spelling | CGSpace1699552025-10-26T12:52:38Z Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance Vazquez-Carrillo, María Gricelda Hernández-Montes, Arturo Palacios-Rojas, Natalia Garcia-Cruz, Leticia Rosales-Nolasco, Aldo Molina Macedo, Aide Palacios-Pola, Gabriela alkali treatment market research maize landraces food quality organoleptic analysis consumer attitudes One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare. With an increasing demand for precooked maize for pozole and the limited information on its preparation process, this study aims to assess the impact of both traditional (TN) and commercial nixtamalization (CN) on the quality of processed maize and its reception by consumers, focusing on the three most popular maize landraces used in pozole recipes. This study was carried out with the Cacahuacintle (‘CAC’), Elotes Occidentales (‘EO’) and Ancho (‘AN’) landraces, which were nixtamalized using the traditional method (only lime) and the commercial method (lime + additives) and the grain was flowered. The quality of the flowered grain was determined, and a sensory analysis consisting of magnitude of difference tests, a descriptive analysis, affective test and evaluation of consumer preferences was carried out. The ‘CAC’ landrace, when processed traditionally, yielded the highest sensory and commercial quality. The ‘EO’ landrace demanded a longer flowering time, resulting in less volume but retaining the aleurone layer. This characteristic helped preserved a portion of the anthocyanins. Consistently, maize landraces subjected to traditional nixtamalization displayed higher ratings for attributes related to masa and nejayote aroma. The ‘CAC’ landrace subjected to CN faced challenges in acceptability due to odors of acetic acid and sulfuric acid. These findings underscore the importance and advantages the TN techniques. They also emphasize the need to preserve grain quality and meeting consumer preferences when exploring alternative maize processing methods for emerging markets. 2024-12-01 2025-01-26T02:37:18Z 2025-01-26T02:37:18Z Journal Article https://hdl.handle.net/10568/169955 en Open Access application/pdf BioMed Central Vázquez-Carrillo, M. G., Hernández-Montes, A., Palacios-Rojas, N., García-Cruz, L., Rosales-Nolasco, A., Molina, A., & Palacios-Pola, G. (2024). Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance. Journal of Ethnic Foods, 11(1), 11. https://doi.org/10.1186/s42779-024-00227-5 |
| spellingShingle | alkali treatment market research maize landraces food quality organoleptic analysis consumer attitudes Vazquez-Carrillo, María Gricelda Hernández-Montes, Arturo Palacios-Rojas, Natalia Garcia-Cruz, Leticia Rosales-Nolasco, Aldo Molina Macedo, Aide Palacios-Pola, Gabriela Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance |
| title | Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance |
| title_full | Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance |
| title_fullStr | Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance |
| title_full_unstemmed | Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance |
| title_short | Comparing traditional and commercial nixtamalization of three maize landraces: Impact on pozole quality and consumer acceptance |
| title_sort | comparing traditional and commercial nixtamalization of three maize landraces impact on pozole quality and consumer acceptance |
| topic | alkali treatment market research maize landraces food quality organoleptic analysis consumer attitudes |
| url | https://hdl.handle.net/10568/169955 |
| work_keys_str_mv | AT vazquezcarrillomariagricelda comparingtraditionalandcommercialnixtamalizationofthreemaizelandracesimpactonpozolequalityandconsumeracceptance AT hernandezmontesarturo comparingtraditionalandcommercialnixtamalizationofthreemaizelandracesimpactonpozolequalityandconsumeracceptance AT palaciosrojasnatalia comparingtraditionalandcommercialnixtamalizationofthreemaizelandracesimpactonpozolequalityandconsumeracceptance AT garciacruzleticia comparingtraditionalandcommercialnixtamalizationofthreemaizelandracesimpactonpozolequalityandconsumeracceptance AT rosalesnolascoaldo comparingtraditionalandcommercialnixtamalizationofthreemaizelandracesimpactonpozolequalityandconsumeracceptance AT molinamacedoaide comparingtraditionalandcommercialnixtamalizationofthreemaizelandracesimpactonpozolequalityandconsumeracceptance AT palaciospolagabriela comparingtraditionalandcommercialnixtamalizationofthreemaizelandracesimpactonpozolequalityandconsumeracceptance |