Physical and Chemical Characteristics of Native Maize from the Jalisco Highlands and Their Influence on the Nixtamalization Process

From a cultural point of view, Maize is the most important crop in Mexico, and also an essential food Mexican diet. This study aimed to evaluate physical chemical characteristics maize grain their influence on quality dough tortillas produced with three native cultivars from western Mexico. Physical, structural, were evaluated, including hectolitric weight, 100-grain flotation index, structure, color, pedicel, pericarp, germ, floury endosperm, vitreous ethereal extract, protein. Nixtamal tortilla include nixtamal moisture, freshly made total soluble solids, pericarp remnant, yield, hot yield. In general, statistical differences (p ≤ 0.05) found almost all variables analyzed. The principal component analysis (PCA) showed that two components (PCs), described approximately 79% variation, positive correlation between moisture (FMTM), yield (DY), (NM), as well (DM) (HTY). Future studies these other Mexico must be conducted assess physicochemical phytochemical grains may useful for pharmaceutical applications, contributing conservation, propagation, use natural ancient resources.