Table 4 Means comparison of sensory descriptors of flowered grain prepared with Ancho (AN), Cacahuacintle (CAC) and Elotes Occidentales (EO) landrace nixtamalized by the traditional method and Commercial CAC by commercial nixtamalization

Appearance

Lightness

0.87 c

0.27 d

1.44 b

9.73 a

Yellow

11.43 a

0.47 c

9.92 b

0.33 c

Purple

0.12 b

7.17 a

0.14 b

0.12 b

Size

10.38 a

6.81 b

7.50 b

7.96 b

Flowered

4.58 c

5.25 c

8.30 a

6.62 b

Dent

9.71 a

6.14 b

4.88 c

4.12 c

Aroma

Dough

5.35 b

6.08 ab

6.10 a

2.76 c

Nejayote

8.21 a

6.60 b

5.77 b

3.60 c

Acetic acid

0.48 b

0.27 b

0.19 b

3.04 a

Sulfuric acid

0.33 b

0.29 b

0.18 b

1.51 a

Texture

Rugosity

6.78 a

5.06 b

6.19 a

3.66 c

Hardness

5.44 b

6.27 a

3.22 c

3.83 c

Moisture

4.20 b

3.55 b

5.03 a

5.47 a

Cohesiveness

6.59 b

6.49 b

6.46 b

7.47 a

Granularity

4.48 b

5.98 a

3.59 c

2.65 d

Flavor

Acid

0.27 b

0.14 b

0.15 b

4.11 a

Sweet

0.96 a

0.94 a

1.14 a

0.36 b

Dough

4.62 a

4.97 a

4.72 a

2.93 b

Lime

0.90 a

0.64 ab

0.67 ab

0.54 b