In vitro starch digestibility changes during storage of maize flour tortillas
Agama-Acevedo, Edith ; Rendón-Villalobos, Rodolfo ; Tovar, Juscelino LU
; Paredes-López, Octavio
; Islas-Hernández, José Juan
and Bello-Pérez, Luis Arturo
(2004)
In Nahrung / Food
48(1).
p.38-42
- Abstract
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4°C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4°C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in... (More)
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4°C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4°C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in some samples, RRS represented up to 100% of total RS. The digestion (α-amylolysis) rate (DR) of freshly prepared tortillas differed for the various samples. Although the amylolysis patterns for fresh and 72 h-stored tortillas were similar, lower DR values were shown for the stored materials. The differences found among the various tortilla samples may be due to variations in processing conditions during commercial maize flour preparation, and to the use of different maize varieties.
(Less)
- author
- Agama-Acevedo, Edith
; Rendón-Villalobos, Rodolfo
; Tovar, Juscelino
LU
; Paredes-López, Octavio
; Islas-Hernández, José Juan
and Bello-Pérez, Luis Arturo
- publishing date
- 2004-02-01
- type
- Contribution to journal
- publication status
- published
- keywords
- Maize, Nixtamalization, Resistant starch, Starch digestibility, Tortillas
- in
- Nahrung / Food
- volume
- 48
- issue
- 1
- pages
- 5 pages
- publisher
- John Wiley & Sons Inc.
- external identifiers
-
- scopus:1642315520
- pmid:15053349
- ISSN
- 0027-769X
- DOI
- 10.1002/food.200300352
- language
- English
- LU publication?
- no
- id
- 77505afb-8f42-4799-bbe0-0efa1af021d3
- date added to LUP
- 2018-10-05 15:45:14
- date last changed
- 2024-09-17 03:47:04
@article{77505afb-8f42-4799-bbe0-0efa1af021d3,
abstract = {{<p>Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4°C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4°C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in some samples, RRS represented up to 100% of total RS. The digestion (α-amylolysis) rate (DR) of freshly prepared tortillas differed for the various samples. Although the amylolysis patterns for fresh and 72 h-stored tortillas were similar, lower DR values were shown for the stored materials. The differences found among the various tortilla samples may be due to variations in processing conditions during commercial maize flour preparation, and to the use of different maize varieties.</p>}},
author = {{Agama-Acevedo, Edith and Rendón-Villalobos, Rodolfo and Tovar, Juscelino and Paredes-López, Octavio and Islas-Hernández, José Juan and Bello-Pérez, Luis Arturo}},
issn = {{0027-769X}},
keywords = {{Maize; Nixtamalization; Resistant starch; Starch digestibility; Tortillas}},
language = {{eng}},
month = {{02}},
number = {{1}},
pages = {{38--42}},
publisher = {{John Wiley & Sons Inc.}},
series = {{Nahrung / Food}},
title = {{In vitro starch digestibility changes during storage of maize flour tortillas}},
url = {{http://dx.doi.org/10.1002/food.200300352}},
doi = {{10.1002/food.200300352}},
volume = {{48}},
year = {{2004}},
}