TY - JOUR
T1 - In vitro starch digestibility changes during storage of maize flour tortillas
AU - Agama-Acevedo, Edith
AU - Rendón-Villalobos, Rodolfo
AU - Tovar, Juscelino
AU - Paredes-López, Octavio
AU - Islas-Hernández, José Juan
AU - Bello-Pérez, Luis Arturo
PY - 2004/2/1
Y1 - 2004/2/1
N2 - 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.
AB - 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.
KW - Maize
KW - Nixtamalization
KW - Resistant starch
KW - Starch digestibility
KW - Tortillas
U2 - 10.1002/food.200300352
DO - 10.1002/food.200300352
M3 - Article
C2 - 15053349
AN - SCOPUS:1642315520
SN - 0027-769X
VL - 48
SP - 38
EP - 42
JO - Nahrung / Food
JF - Nahrung / Food
IS - 1
ER -