Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas

Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4°C for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical composition did not change with the storage time, but soluble carbohydrates decreased slightly during storage. A significant decrease in available starch content upon storage was observed, concomitant with increased resistant starch (RS) levels. These changes are possibly due to retrogradation. Retrograded resistant starch (RRS) values increased with storage time; in some samples, RRS represented more than 75% of total RS whereas in others it only accounted for 25%. The digestion rate (DR) in the freshly prepared tortillas was similar for the various samples, but after 72 h storage some differences among tortillas were found. Also, when a single tortilla sample was compared throughout the different storage times, lower DRs were determined in samples subjected to prolonged storage, which is related to the concomitant increase in RRS. The differences found among the various tortilla samples may be due to minor variations in the commercial processing conditions and to the use of different corn varieties.