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Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla

Rendón-Villalobos, Rodolfo; Agama-Acevedo, Edith; Osorio-Diaz, Perla; Tovar, Juscelino LU and Bello-Pérez, Luis A. (2009) In Journal of the Science of Food and Agriculture 89(3). p.537-541
Abstract

BACKGROUND: The effect of addition of flaxseed flour (10:90, 15:85 and 20:80, w/w) on the chemical composition and starch digestibility of corn tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, freeze-dried, ground and analyzed for fat, protein, ash, total starch (TS), available starch (AS) and resistant starch (RS) contents as well as for starch hydrolysis rate and predicted glycemic index (pGI). Tortillas made from commercial nixtamalized corn flour were used as control sample. RESULTS: Flaxseed flour addition increased the fat and protein content of tortilla, whereas TS and AS decreased. TS was 15.25% lower in the 20% flaxseed-containing tortilla as compared to the control sample. The AS content was... (More)

BACKGROUND: The effect of addition of flaxseed flour (10:90, 15:85 and 20:80, w/w) on the chemical composition and starch digestibility of corn tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, freeze-dried, ground and analyzed for fat, protein, ash, total starch (TS), available starch (AS) and resistant starch (RS) contents as well as for starch hydrolysis rate and predicted glycemic index (pGI). Tortillas made from commercial nixtamalized corn flour were used as control sample. RESULTS: Flaxseed flour addition increased the fat and protein content of tortilla, whereas TS and AS decreased. TS was 15.25% lower in the 20% flaxseed-containing tortilla as compared to the control sample. The AS content was 12.65% lower in the composite tortilla. RS content in the samples ranged between 1.92% for the control sample and 5.08% for the tortilla containing 20% flaxseed. The reduced enzymatic starch hydrolysis rate and pGI recorded for the flaxseed-added tortilla, indicated slow digestion features. CONCLUSIONS: Flaxseed-added tortilla might be used to increase the consumption of α-linolenic acid in the daily diet and modulate starch digestibility of corn tortilla. This kind of product may be used by people with special diet reqirements.

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author
publishing date
type
Contribution to journal
publication status
published
keywords
Flaxseed, Glycemic index, Starch digestibility, Tortilla
in
Journal of the Science of Food and Agriculture
volume
89
issue
3
pages
5 pages
publisher
Wiley-Blackwell
external identifiers
  • scopus:59949091086
ISSN
0022-5142
DOI
10.1002/jsfa.3490
language
English
LU publication?
no
id
e855eac8-f875-4f3e-b6c2-04c96c04409c
date added to LUP
2018-10-05 15:16:32
date last changed
2019-06-11 03:54:10
@article{e855eac8-f875-4f3e-b6c2-04c96c04409c,
  abstract     = {<p>BACKGROUND: The effect of addition of flaxseed flour (10:90, 15:85 and 20:80, w/w) on the chemical composition and starch digestibility of corn tortilla was investigated. Tortillas were baked and frozen in liquid nitrogen, freeze-dried, ground and analyzed for fat, protein, ash, total starch (TS), available starch (AS) and resistant starch (RS) contents as well as for starch hydrolysis rate and predicted glycemic index (pGI). Tortillas made from commercial nixtamalized corn flour were used as control sample. RESULTS: Flaxseed flour addition increased the fat and protein content of tortilla, whereas TS and AS decreased. TS was 15.25% lower in the 20% flaxseed-containing tortilla as compared to the control sample. The AS content was 12.65% lower in the composite tortilla. RS content in the samples ranged between 1.92% for the control sample and 5.08% for the tortilla containing 20% flaxseed. The reduced enzymatic starch hydrolysis rate and pGI recorded for the flaxseed-added tortilla, indicated slow digestion features. CONCLUSIONS: Flaxseed-added tortilla might be used to increase the consumption of α-linolenic acid in the daily diet and modulate starch digestibility of corn tortilla. This kind of product may be used by people with special diet reqirements.</p>},
  author       = {Rendón-Villalobos, Rodolfo and Agama-Acevedo, Edith and Osorio-Diaz, Perla and Tovar, Juscelino and Bello-Pérez, Luis A.},
  issn         = {0022-5142},
  keyword      = {Flaxseed,Glycemic index,Starch digestibility,Tortilla},
  language     = {eng},
  month        = {02},
  number       = {3},
  pages        = {537--541},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of the Science of Food and Agriculture},
  title        = {Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla},
  url          = {http://dx.doi.org/10.1002/jsfa.3490},
  volume       = {89},
  year         = {2009},
}