TY - JOUR
T1 - Effect of hydrocolloid type and concentration on in vitro starch digestibility of stored tortillas using response surface methodology
AU - Rendón-Villalobos, R.
AU - Agama-Acevedo, E.
AU - Islas-Hernández, J. J.
AU - Paredes-López, O.
AU - Bello-Pérez, L. A.
PY - 2006/5
Y1 - 2006/5
N2 - Tortillas were prepared using four commercial hydrocolloids. Experimental design with independent variables (storage time and hydrocolloid concentration) produced 12 samples for each hydrocolloid, that were studied using response surface methodology to know the effect of these variables on available starch (AS), resistant starch (RS) and retrograded resistant starch (RRS) contents. AS was affected by the storage time of the tortillas and the hydrocolloid concentration, apart from when the different gums were compared, differences were found in the values. The model obtained explains the RS formation in tortillas with high precision, as a high correlation coefficient and low p values were obtained. For RRS tortillas with Carboxymethyl Cellulose (CMC) and Arabic gum the model can accurately be used, with correlation coefficients of 0.82 and 0.87, respectively; the precision of the model for predicting the RRS formation in these tortillas were of 97 and 99%, respectively. The model obtained should be used with caution, but it can be considered adequate to study response tendencies.
AB - Tortillas were prepared using four commercial hydrocolloids. Experimental design with independent variables (storage time and hydrocolloid concentration) produced 12 samples for each hydrocolloid, that were studied using response surface methodology to know the effect of these variables on available starch (AS), resistant starch (RS) and retrograded resistant starch (RRS) contents. AS was affected by the storage time of the tortillas and the hydrocolloid concentration, apart from when the different gums were compared, differences were found in the values. The model obtained explains the RS formation in tortillas with high precision, as a high correlation coefficient and low p values were obtained. For RRS tortillas with Carboxymethyl Cellulose (CMC) and Arabic gum the model can accurately be used, with correlation coefficients of 0.82 and 0.87, respectively; the precision of the model for predicting the RRS formation in these tortillas were of 97 and 99%, respectively. The model obtained should be used with caution, but it can be considered adequate to study response tendencies.
KW - Hydrocolloid
KW - Response surface methodology
KW - Starch digestibility
KW - Tortilla
UR - http://www.scopus.com/inward/record.url?scp=27844568914&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2005.02.025
DO - 10.1016/j.jfoodeng.2005.02.025
M3 - Artículo
SN - 0260-8774
VL - 74
SP - 153
EP - 159
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 1
ER -