In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

Research output: Contribution to journalArticle

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 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.

Details

Authors
  • José Juan Islas-Hernández
  • Rodolfo Rendón-Villalobos
  • Edith Agama-Acevedo
  • Felipe Gutiérrez-Meraz
  • Juscelino Tovar
  • Gerónimo Arámbula-Villa
  • Luis Arturo Bello-Pérez
External organisations
  • National Polytechnic Institute
  • Central University of Venezuela
Research areas and keywords

Keywords

  • Digestibility, Digestion rate, Resistant starch, Storage, Tortilla
Original languageEnglish
Pages (from-to)947-951
Number of pages5
JournalLWT - Food Science and Technology
Volume39
Issue number8
Publication statusPublished - 2006 Oct 1
Publication categoryResearch
Peer-reviewedYes
Externally publishedYes