TY - JOUR
T1 - Chemical composition and in vitro starch digestibility of pigmented corn tortilla
AU - Hernández-Uribe, Juan Pablo
AU - Agama-Acevedo, Edith
AU - Islas-Hernández, José Juan
AU - Tovar, Juscelino
AU - Bello-Pérez, Luis A.
PY - 2007/10
Y1 - 2007/10
N2 - BACKGROUND: Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and in vitro starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and predicted glycemic index (pGI). The impact of cold storage (4°C) on digestibility was also investigated. RESULTS: Despite its higher protein and lipid contents, pigmented tortilla exhibited lower AS content than the white product. AS in both types of tortilla decreased during the first 2 days of storage, and remained stable thereafter. Blue tortilla had lower RS content (21 g kg-1 dry matter basis) than the white tortilla (30 g kg-1 dry matter basis). RS values were slightly higher in 2 day-stored tortillas than in their fresh counterparts. Although the RRS content in recently made white tortillas was greater than in the colored preparation, stored blue tortillas exhibited double RRS values compared with freshly baked samples. α-Amylolysis of blue tortilla was slower than in the white sample. Consequently, blue tortilla exhibited a lower pGI value. pGI for the white tortilla decreased upon cold storage, a change that was not be observed for the colored preparation. CONCLUSION: Starch digestibility characteristics of blue tortilla make it suitable for people with special nutritional or metabolic requirements.
AB - BACKGROUND: Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and in vitro starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and predicted glycemic index (pGI). The impact of cold storage (4°C) on digestibility was also investigated. RESULTS: Despite its higher protein and lipid contents, pigmented tortilla exhibited lower AS content than the white product. AS in both types of tortilla decreased during the first 2 days of storage, and remained stable thereafter. Blue tortilla had lower RS content (21 g kg-1 dry matter basis) than the white tortilla (30 g kg-1 dry matter basis). RS values were slightly higher in 2 day-stored tortillas than in their fresh counterparts. Although the RRS content in recently made white tortillas was greater than in the colored preparation, stored blue tortillas exhibited double RRS values compared with freshly baked samples. α-Amylolysis of blue tortilla was slower than in the white sample. Consequently, blue tortilla exhibited a lower pGI value. pGI for the white tortilla decreased upon cold storage, a change that was not be observed for the colored preparation. CONCLUSION: Starch digestibility characteristics of blue tortilla make it suitable for people with special nutritional or metabolic requirements.
KW - Chemical composition
KW - Glycemic index
KW - Pigmented maize
KW - Starch digestibility
KW - Tortilla
UR - http://www.scopus.com/inward/record.url?scp=35148817036&partnerID=8YFLogxK
U2 - 10.1002/jsfa.3008
DO - 10.1002/jsfa.3008
M3 - Artículo
SN - 0022-5142
VL - 87
SP - 2482
EP - 2487
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 13
ER -