TY - JOUR
T1 - In vitro starch bioavailability of corn tortillas with hydrocolloids
AU - Rendón-Villalobos, R.
AU - Agama-Acevedo, E.
AU - Islas-Hernández, J. J.
AU - Sánchez-Muñoz, J.
AU - Bello-Pérez, L. A.
PY - 2006/8
Y1 - 2006/8
N2 - Tortillas were prepared using commercial hydrocolloids, stored for 7 and 14 days and their available, resistant and retrograded resistant starches, were evaluated alongside their in vitro starch digestibility. Available starch (AS) decreased with storage time and tortillas with hydrocolloids had lower values than the control sample. Tortillas elaborated with TC-20 gum did not present substantial differences in AS. Control tortilla had resistant starch (RS) content that increased with storage time but, in general, tortillas with hydrocolloids did not show any change in RS values with storage time, except tortillas with TC-1 gum that presented a slight increase after 7 storage days. Approximately 50% of RS is due to the retrogradation phenomenon as it was shown by the amount of retrograded resistant starch (RRS). Tortillas with added hydrocolloids had lower hydrolysis percentage and the hydrolysis was slower than in the control. In general, tortillas prepared with hydrocolloids had a lower tendency for retrogradation than control tortillas; it is important to consider this to obtain tortillas with better texture and lower RS content.
AB - Tortillas were prepared using commercial hydrocolloids, stored for 7 and 14 days and their available, resistant and retrograded resistant starches, were evaluated alongside their in vitro starch digestibility. Available starch (AS) decreased with storage time and tortillas with hydrocolloids had lower values than the control sample. Tortillas elaborated with TC-20 gum did not present substantial differences in AS. Control tortilla had resistant starch (RS) content that increased with storage time but, in general, tortillas with hydrocolloids did not show any change in RS values with storage time, except tortillas with TC-1 gum that presented a slight increase after 7 storage days. Approximately 50% of RS is due to the retrogradation phenomenon as it was shown by the amount of retrograded resistant starch (RRS). Tortillas with added hydrocolloids had lower hydrolysis percentage and the hydrolysis was slower than in the control. In general, tortillas prepared with hydrocolloids had a lower tendency for retrogradation than control tortillas; it is important to consider this to obtain tortillas with better texture and lower RS content.
KW - Hydrocolloids
KW - Maize
KW - Resistant starch
KW - Starch digestibility
KW - Tortilla
UR - http://www.scopus.com/inward/record.url?scp=31844454119&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2005.04.026
DO - 10.1016/j.foodchem.2005.04.026
M3 - Artículo
SN - 0308-8146
VL - 97
SP - 631
EP - 636
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -