{'fraction_non_alphanumeric': 0.024447031431897557, 'fraction_numerical': 0.012805587892898719, 'mean_word_length': 5.013986013986014, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
CHEMICAL COMPOSITION AND CALORIMETRIC CHARACTERIZATION OF HYBRIDS AND VARIETIES OF MAIZE CULTIVATED IN MÉXICO

A study was made of the chemical composition and thermal behavior of twenty maize hybrids and varieties generated through a breeding program of the INIFAP-Iguala, México. The semicristalline and crystalline maize grains had a lower moisture content than those of the semidented and dented types, which in turn, had the highest values of protein. The quality protein maize (QPM) varieties did not have the highest content of protein. Differential scanning calorimetry (DSC) analysis showed gelatinization temperature values ranging from 73.4 to 77.1 °C and enthalpy values between 1.9-4.7 J g−1. This result is important for the design of equipment used for the cooking or thermal treatment of maize grain, as well as in the production of tortillas.