TY - JOUR
T1 - In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures
AU - Islas-Hernández, José Juan
AU - Rendón-Villalobos, Rodolfo
AU - Agama-Acevedo, Edith
AU - Gutiérrez-Meraz, Felipe
AU - Tovar, Juscelino
AU - Arámbula-Villa, Gerónimo
AU - Bello-Pérez, Luis Arturo
PY - 2006/10
Y1 - 2006/10
N2 - 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.
AB - 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.
KW - Digestibility
KW - Digestion rate
KW - Resistant starch
KW - Storage
KW - Tortilla
UR - http://www.scopus.com/inward/record.url?scp=33646127784&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2005.06.010
DO - 10.1016/j.lwt.2005.06.010
M3 - Artículo
SN - 0023-6438
VL - 39
SP - 947
EP - 951
JO - LWT
JF - LWT
IS - 8
ER -