TY - JOUR
T1 - Effect of the nixtamalization process on the dietary fiber content, starch digestibility, and antioxidant capacity of blue maize tortilla
AU - Bello-Pérez, Luis A.
AU - Flores-Silva, Pamela C.
AU - Camelo-Méndez, Gustavo A.
AU - Paredes-López, Octavio
AU - De Figueroa-Cárdenas, Juan Dios
N1 - Publisher Copyright:
© 2015 AACC International, Inc.
PY - 2015/5/1
Y1 - 2015/5/1
N2 - Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process.
AB - Nixtamalization is an ancient process developed by the Mesoamerican cultures. Initially, volcanic ashes were used and then calcium hydroxide in commercial production, and more recently nixtamalization with calcium salts (NCS) has been proposed. The aim of this study was to evaluate the effect of NCS on carbohydrate digestibility and antioxidant capacity in the elaboration of blue maize tortillas. NCS in blue tortillas showed a high amount of total dietary fiber (14.27 g/100 g), the main fraction being insoluble dietary fiber. The contents of resistant starch and slowly digestible starch did not change with the nixtamalization process. The predicted glycemic index value was lower in blue tortillas with the NCS process (58) than with the traditional nixtamalization process (71). In general, NCS in blue tortillas presented a higher antioxidant capacity than traditional tortillas (ferric reducing antioxidant power method), indicating that phenolics present in blue maize maintain their activity after cooking. It can be concluded that the nutraceutical features (high dietary fiber content and antioxidant capacity) of blue maize tortillas are enhanced when they are elaborated with the NCS process.
UR - http://www.scopus.com/inward/record.url?scp=84937553810&partnerID=8YFLogxK
U2 - 10.1094/CCHEM-06-14-0139-R
DO - 10.1094/CCHEM-06-14-0139-R
M3 - Artículo
SN - 0009-0352
VL - 92
SP - 265
EP - 270
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 3
ER -