In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures
Islas-Hernández, José Juan ; Rendón-Villalobos, Rodolfo ; Agama-Acevedo, Edith ; Gutiérrez-Meraz, Felipe ; Tovar, Juscelino LU
; Arámbula-Villa, Gerónimo
and Bello-Pérez, Luis Arturo
(2006)
In LWT - Food Science and Technology
39(8).
p.947-951
- Abstract
In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 °C) or under refrigeration (4 °C). Potentially available starch (AS) content decreased from 670 g kg-1 in the control tortilla to 583 g kg-1 in 72 h-stored preparations. Concomitant increases in total resistant starch (RS) and retrograded resistant starch (RRS) were recorded upon storage. RRS content in 72 h-stored samples (35-39 g kg-1) doubled that of freshly prepared tortillas. Changes in AS, RS and RRS were not affected by storage temperature. Both initial rate and final point of... (More)
In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 °C) or under refrigeration (4 °C). Potentially available starch (AS) content decreased from 670 g kg-1 in the control tortilla to 583 g kg-1 in 72 h-stored preparations. Concomitant increases in total resistant starch (RS) and retrograded resistant starch (RRS) were recorded upon storage. RRS content in 72 h-stored samples (35-39 g kg-1) doubled that of freshly prepared tortillas. Changes in AS, RS and RRS were not affected by storage temperature. Both initial rate and final point of starch hydrolysis by pancreatic amylase were reduced in samples kept for 48 and 72 h, without influence of storage temperature. Storage length is suggested as a major determinant of the bioavailability of starch in tortillas.
(Less)
- author
- Islas-Hernández, José Juan
; Rendón-Villalobos, Rodolfo
; Agama-Acevedo, Edith
; Gutiérrez-Meraz, Felipe
; Tovar, Juscelino
LU
; Arámbula-Villa, Gerónimo
and Bello-Pérez, Luis Arturo
- publishing date
- 2006-10-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Digestibility, Digestion rate, Resistant starch, Storage, Tortilla
- in
- LWT - Food Science and Technology
- volume
- 39
- issue
- 8
- pages
- 5 pages
- publisher
- Academic Press
- external identifiers
-
- scopus:33646127784
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2005.06.010
- language
- English
- LU publication?
- no
- id
- 04d1f317-ae22-4f75-a2f4-57890d6f21de
- date added to LUP
- 2018-10-05 15:41:28
- date last changed
- 2025-02-04 18:32:29
@article{04d1f317-ae22-4f75-a2f4-57890d6f21de,
abstract = {{<p>In vitro indicators of starch bioavailability were evaluated in freshly prepared maize tortillas and compared to those exhibited by 24, 48 or 72 h-stored samples. Storage took place either at room temperature (approx. 25 °C) or under refrigeration (4 °C). Potentially available starch (AS) content decreased from 670 g kg<sup>-1</sup> in the control tortilla to 583 g kg<sup>-1</sup> in 72 h-stored preparations. Concomitant increases in total resistant starch (RS) and retrograded resistant starch (RRS) were recorded upon storage. RRS content in 72 h-stored samples (35-39 g kg<sup>-1</sup>) doubled that of freshly prepared tortillas. Changes in AS, RS and RRS were not affected by storage temperature. Both initial rate and final point of starch hydrolysis by pancreatic amylase were reduced in samples kept for 48 and 72 h, without influence of storage temperature. Storage length is suggested as a major determinant of the bioavailability of starch in tortillas.</p>}},
author = {{Islas-Hernández, José Juan and Rendón-Villalobos, Rodolfo and Agama-Acevedo, Edith and Gutiérrez-Meraz, Felipe and Tovar, Juscelino and Arámbula-Villa, Gerónimo and Bello-Pérez, Luis Arturo}},
issn = {{0023-6438}},
keywords = {{Digestibility; Digestion rate; Resistant starch; Storage; Tortilla}},
language = {{eng}},
month = {{10}},
number = {{8}},
pages = {{947--951}},
publisher = {{Academic Press}},
series = {{LWT - Food Science and Technology}},
title = {{In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures}},
url = {{http://dx.doi.org/10.1016/j.lwt.2005.06.010}},
doi = {{10.1016/j.lwt.2005.06.010}},
volume = {{39}},
year = {{2006}},
}