TY - JOUR
T1 - Effect of the nixtamalization with calcium carbonate on the indigestible carbohydrate content and starch digestibility of corn tortilla
AU - Bello-Perez, Luis A.
AU - Flores-Silva, Pamela C.
AU - Agama-Acevedo, Edith
AU - de Dios Figueroa-Cardenas, Juan
AU - Lopez-Valenzuela, Jose A.
AU - Campanella, Osvaldo H.
N1 - Funding Information:
The authors thank the support from CONACYT-Mexico (grant 203622 ), SIP-IPN , COFAA-IPN and EDI-IPN . One of the authors (LABP) also acknowledges the study leave from COTEBAL-IPN and the grant from CONACYT-México (203622).
PY - 2014/9
Y1 - 2014/9
N2 - There is a growing interest for an environment-friendly nixtamalization process. Nixtamalization with calcium salts generates a minimum level of polluting residues. The effect of a nixtamalization process with calcium carbonate (NCC) on the indigestible carbohydrate content and starch digestibility of tortillas was evaluated. Traditional and NCC tortillas showed lower moisture content than commercial tortillas. Similar protein, ash, and carbohydrate content were found for the three tortillas, but NCC tortillas showed the highest lipid content. The NCC tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) NCC and traditional tortillas showed similar resistant starch content. Fresh traditional tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of NCC tortilla decreased. Fresh traditional and NCC tortillas had lower predicted glycemic index (pGI) than commercial tortillas, and upon storage, the three tortillas presented lower pGI values than their fresh counterparts. Consumption of tortillas produced with the NCC can produce positive effects in the human health.
AB - There is a growing interest for an environment-friendly nixtamalization process. Nixtamalization with calcium salts generates a minimum level of polluting residues. The effect of a nixtamalization process with calcium carbonate (NCC) on the indigestible carbohydrate content and starch digestibility of tortillas was evaluated. Traditional and NCC tortillas showed lower moisture content than commercial tortillas. Similar protein, ash, and carbohydrate content were found for the three tortillas, but NCC tortillas showed the highest lipid content. The NCC tortilla had the highest dietary fiber content, with the highest insoluble dietary fiber level. Fresh and stored (96 h) NCC and traditional tortillas showed similar resistant starch content. Fresh traditional tortilla showed the highest slowly digestible starch (SDS), but upon storage the rapidly digestible starch (RDS) content of NCC tortilla decreased. Fresh traditional and NCC tortillas had lower predicted glycemic index (pGI) than commercial tortillas, and upon storage, the three tortillas presented lower pGI values than their fresh counterparts. Consumption of tortillas produced with the NCC can produce positive effects in the human health.
KW - Chemical composition
KW - Dietary fiber
KW - Nixtamalization
KW - Starch digestibility
KW - Tortilla
UR - http://www.scopus.com/inward/record.url?scp=84906064645&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2014.05.001
DO - 10.1016/j.jcs.2014.05.001
M3 - Artículo
SN - 0733-5210
VL - 60
SP - 421
EP - 425
JO - Journal of Cereal Science
JF - Journal of Cereal Science
IS - 2
ER -