Maize Kernel Composition and Morphology Influences Pericarp Retention During Nixtamalization

Abstract

Background and Objectives

Pericarp retention during nixtamalization directly influences masa quality, affecting texture, machinability, and nutritional content of staple foods such as tortillas and chips. Despite its industrial relevance, the underlying kernel traits that govern pericarp retention remain poorly characterized. This study aimed to assess an existing staining method to quantify pericarp retention based on visual evaluation, and identify the compositional and morphological characteristics of maize kernels that most strongly predict pericarp retention during nixtamalization.

Findings

Stain-based scoring of pericarp retention showed moderate correlation with directly measured pericarp mass, achieving a Pearson's correlation coefficient of 0.77 in the rapid cook test and 0.56 in the benchtop cook test. Pearson correlation coefficients of 18 compositional and morphological traits range from −0.294 to 0.538. Ground kernel ash content and initial pericarp quantity were the most correlated and predictive variables associated with pericarp retention.

Conclusions

Stain-based methods lack the resolution necessary for quantitative pericarp assessment. Initial pericarp quantity and ground kernel ash content are statistically correlated with nixtamalization pericarp retention. Future studies are needed to understand the mechanistic basis of these statistical relationships.

Significance and Novelty

This study provides a first assessment on the impacts of morphological and compositional variation for pericarp retention, which can be built upon to develop improved varieties and cooking methods for product optimization.