In vitro starch digestibility changes during storage of maize flour tortillas

Edith Agama-Acevedo, Rodolfo Rendón-Villalobos, Juscelino Tovar, Octavio Paredes-López, José Juan Islas-Hernández, Luis Arturo Bello-Pérez

Research output: Contribution to journalArticle

31 Citations (Scopus)

Abstract

Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4°C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4°C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in some samples, RRS represented up to 100% of total RS. The digestion (α-amylolysis) rate (DR) of freshly prepared tortillas differed for the various samples. Although the amylolysis patterns for fresh and 72 h-stored tortillas were similar, lower DR values were shown for the stored materials. The differences found among the various tortilla samples may be due to variations in processing conditions during commercial maize flour preparation, and to the use of different maize varieties.
Original languageAmerican English
Pages (from-to)38-42
Number of pages33
JournalNahrung - Food
DOIs
StatePublished - 1 Feb 2004

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flour
tortillas
corn flour
starches
Flour
Starch
Zea mays
digestibility
starch
resistant starch
sampling
preparation
Mexico
ashes
retrogradation
industrial plants
moisture content
lipids
In Vitro Techniques
Digestion

Cite this

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title = "In vitro starch digestibility changes during storage of maize flour tortillas",
abstract = "Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4°C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4°C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in some samples, RRS represented up to 100{\%} of total RS. The digestion (α-amylolysis) rate (DR) of freshly prepared tortillas differed for the various samples. Although the amylolysis patterns for fresh and 72 h-stored tortillas were similar, lower DR values were shown for the stored materials. The differences found among the various tortilla samples may be due to variations in processing conditions during commercial maize flour preparation, and to the use of different maize varieties.",
author = "Edith Agama-Acevedo and Rodolfo Rend{\'o}n-Villalobos and Juscelino Tovar and Octavio Paredes-L{\'o}pez and Islas-Hern{\'a}ndez, {Jos{\'e} Juan} and Bello-P{\'e}rez, {Luis Arturo}",
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In vitro starch digestibility changes during storage of maize flour tortillas. / Agama-Acevedo, Edith; Rendón-Villalobos, Rodolfo; Tovar, Juscelino; Paredes-López, Octavio; Islas-Hernández, José Juan; Bello-Pérez, Luis Arturo.

In: Nahrung - Food, 01.02.2004, p. 38-42.

Research output: Contribution to journalArticle

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AU - Islas-Hernández, José Juan

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