foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-154-161foodsyst-1091Research ArticleСтатьиPhysicochemical and technological properties of tortilla bread produced from maize grains cultivated under drought conditionsФизико-химические и технологические свойства тортильи, приготовленной из кукурузы, выращенной в условиях засухиhttps://orcid.org/0000-0002-1595-0469АлиA. M.AlyA. M.

Али Ашган М. – PhD, адъюнкт-профессор, Отдел исследований хлеба и макаронных изделий

12619, Гиза, ул. Гамаа, 9

Ashgan M. Aly, PhD, Associate Professor, Department of Bread and Pasta Research

9 Al Gamaa street, 12619, Giza

ashganMAM@hotmail.comhttps://orcid.org/0009-0007-0949-1765МохаммедА. Т.MohammedA. T.

Мохаммед Амера Т. – PhD, адъюнкт-профессор,научно-исследовательский отдел технологии выращивания сельскохозяйственных культур

12619, Гиза, ул. Гамаа, 9

Amera T. Mohammed, PhD, Associate Professor, Crops Technology Research Department

9 Al Gamaa street, 12619, Giza

amirataha19731973a@gmail.comhttps://orcid.org/0000-0003-1045-384XАббасМ. С.AbbasM. S.

Аббас Мохамед С. – PhD, профессор, кафедра природных ресурсов

12613, Гиза, ул. Гамаа, 1

Mohamed S. Abbas, PhD, Professor, Natural Resources Department

1 Gamaa Street, 12613, Giza

msaelsarawy@cu.edu.egОтдел исследований хлеба и макаронных изделий, Научно-исследовательский институт пищевых технологий, Центр сельскохозяйственных исследованийЕгипетBread and Pasta Research Department, Food Technology Research Institute, Agricultural Research CenterEgyptНаучно-исследовательский отдел технологии выращивания сельскохозяйственных культур, Научно-исследовательский институт пищевых технологий, Центр сельскохозяйственных исследованийЕгипетCrops Technology Research Department, Food Technology Research Institute, Agricultural Research CentreEgyptФакультет последипломного образования стран Африки, Каирский университетЕгипетFaculty of African Postgraduate Studies, Cairo UniversityEgypt20260108202692154161Copyright © Aly A.M., Mohammed A.T., Abbas M.S., 20262026Али A.M., Мохаммед А.Т., Аббас М.С.Aly A.M., Mohammed A.T., Abbas M.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1091

Bread production from maize is technologically challenging due to the poor viscoelastic properties of its dough. This study evaluated three maize cultivars cultivated under drought-exposed conditions with calcium foliar fertilization: one Egyptian cultivar (SCP3444, V1) and two early-maturing, high-yielding Nigerian cultivars (Sammaz‑35, V2; EVDT, V3). These were compared with their respective control samples (Con1, Con2, Con3) were also evaluated to determine their effects on tortilla bread quality. Physicochemical, chromatic, and rheological properties of maize flour were evaluated, alongside sensory attributes and storage quality (AWRC) of the tortilla bread. Con1 and Con2 exhibited the highest values for 1000‑kernel weight, hectoliter weight, and bulk density. The white maize cultivars, Con3 and V3 demonstrated the highest lightness (L) values, while protein content was significantly higher in Con2 and V2. Mineral analysis revealed that V2 had the highest calcium and zinc contents, whereas V3 was richest in iron. Rheological evaluation assessments suggested that V1 flour was optimal for producing softer tortilla bread, which exhibited enhanced tenderness after cooling. The most consumers’ acceptable tortilla samples were TCon1, TV1, TCon2, and TV2, which were prepared from yellow maize. TV1 and TCon2 recorded the highest weight after baking. TV2 demonstrated the greatest loaf diameter increase before and after baking, while TV3 recorded the highest lightness and TCon2 the highest yellowness. For dietary reference intake in children (3–10 years), TV2 provided the highest contributions to daily requirements for protein, calcium, and zinc, whereas TV3 had the highest iron content. Regarding storage, TV1 showed the highest AWRC, indicating superior freshness and moisture retention, reflecting extended shelf life. These results highlight the potential for using drought-tolerant, calcium-fertilized maize cultivars to improve the technological, nutritional, and storage quality of tortilla bread.

Производство хлебобулочных изделий из кукурузы представляет собой технологически сложную задачу из-за низких вязкоупругих свойств кукурузного теста. В данном исследовании оценивались три сорта кукурузы, выращиваемых в засушливых условиях, с внесением внекорневой подкормки кальцием: один египетский сорт кукурузы (SCP3444, V1) и два раннеспелых высокоурожайных нигерийских сорта кукурузы (Sammaz‑35, V2; EVDT, V3). Их сравнивали с соответствующими контрольными образцами, обозначенными как Con1, Con2, Con3, свойства которых также оценивались для определения влияния условий выращивания на качество тортильи. Были оценены физико-химические, хроматические и реологические свойства кукурузной муки, а также органолептические характеристики и качество продукта при хранении (щелочную водоудерживающую способность). Сорта кукурузы под кодом Con1 и Con2 показали самые высокие значения массы 1000 зерен, массы в гектолитре и насыпной плотности. Белые сорта кукурузы, Con3 и V3, продемонстрировали самые высокие значения светлости (L), в то время как содержание белка было значительно выше в сортах под обозначением Con2 и V2. Минеральный анализ показал, что мука из кукурузы под обозначением V2 имела самое высокое содержание кальция и цинка, тогда как мука из V3 была наиболее богата железом. Реологические исследования показали, что мука из V1 оптимальна для производства более мягкой тортильи, которая после охлаждения демонстрировала повышенную нежность. Наиболее потребительски приемлемыми образцами тортильи были TCon1, TV1, TCon2 и TV2, приготовленные из желтой кукурузы. Тортильи TV1 и TCon2 продемонстрировали наибольший вес после выпечки. TV2 продемонстрировала наибольшее увеличение диаметра лепешки до и после выпечки, в то время как TV3 отличилась наибольшей светлотой, а TCon2 – наибольшей желтизной. Что касается рекомендуемой суточной нормы потребления питательных веществ для детей (3–10 лет), TV2 внесла наибольший вклад в суточную потребность в белке, кальции и цинке, тогда как TV3 имела самое высокое содержание железа. Что касается хранения, TV1 показала самое высокое значение щелочной водоудерживающей способности, что указывает на превосходную свежесть и влагоудержание, отражающие способность данной тортильи выдерживать более длительный срок хранения. Эти результаты подтверждают потенциал использования засухоустойчивых, удобренных кальцием сортов кукурузы для улучшения технологических свойств, питательной ценности и продолжительности хранения тортилий.

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The authors declare that there are no conflicts of interest present.