Características Físico-Químicas, Organolépticas y Reológicas de Arepas Procesadas a partir de Maíces de Alta Calidad Proteica (QPM)

Abstract

Masas from five maize varieties (White QPM, \'QPMB\'; Yellow QPM, \'QPMA\'; Hybrid A.M., \'HAM\'; Pab SA4, \'PS4\'; and Common Maize, MC) were obtained using a lab scale method. The best cooking yield and the smoothest masas were produced when all maizes were soaked for 17 h and cooked for 4 h. Fat and starch were similar for QPMB and MC, but the latter had lower protein and moisture values compared to the other varieties. HAM and PS4 were classified as high oil varieties. HAM, QPMA and MC had similar physical characteristics. Three varieties were catalogued as Grade 3 (export quality maize). Arepas made from these masas were sensorially acceptable according to color, flavor and aroma in this order: QPMB > CM > QPMA > HAM > Ps4. Rheological tests were performed, showing that arepas from the five varieties were classified as fragile, according to their Compression tests. The slope of the elastic portion of the compression curve was similar for all varieties, indicating equivalent malleability. Arepas made from MC and QPMB were the softest, requiring less strength to attain maximum compression. Rheological extrusion curves indicated that arepas from the five varieties had similar firmness, cohesivity, and adhesivity.