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Revista mexicana de ingeniería química

versão impressa ISSN 1665-2738

Resumo

PIMENTEL-GONZALEZ, D.J. et al. Influence of corn variety on physicochemical characteristics of huitlacoche (Ustilago maydis). Rev. Mex. Ing. Quím [online]. 2011, vol.10, n.2, pp. 171-178. ISSN 1665-2738.

In this research the influence of variety of corn used as substrate in the physicochemical characteristics of Huitlacoche (Ustilago maydis) was studied. Three corn varieties were used: Bengala, Tigre and QMP. The corn varieties were produced under same conditions and were characterized chemically: starch, protein, lysine and tryptophan. Different corn varieties were inoculated artificially with U. maydis. Huitlacoche were collected after 28 days and °Brix, titratable acidity, vitamin C, pH, chlorophyll, sugars, lum nosity, tone angle, color purity, protein, lysine, tryptopha an and quality index were determined. Results shown that three corn varieties had significant differences (P<0.05) in starch, lysine and tryptophan. In huitlacoche produced in different corn varieties had significant differences on °Brix, titratable acidity, vitamin C, chlorophyll, total sugars, protein, color purity, lysine, tryptophan and quality index. Results suggest that corn variety have influence in physicochemical characteristics of U. maydis, finding a major quality index when it is inoculated on QMP corn variety.

Palavras-chave : edible mushroom; parasite; substrate; aminoacids.

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