TY - JOUR
T1 - In vitro starch digestibility of tortillas elaborated by different masa preparation procedures
AU - Bello-Pérez, Luis A.
AU - Rendón-Villalobos, J. Rodolfo
AU - Agama-Acevedo, Edith
AU - Islas-Hernández, José Juan
PY - 2006
Y1 - 2006
N2 - Starch digestibility was evaluated in freshly prepared tortillas elaborated from masa obtained from different procedures (laboratory-made masa, commercial masa, and nixtamalized corn flour) and from laboratory-made masa with added commercial hydrocolloid, and stored for 24, 48, and 74 hr. Tortillas prepared with commercial masa had the highest available starch (AS) content and the commercial tortillas had the lowest, showing a decrease in AS content when storage time increased. Tortilla of commercial masa showed the lowest resistant starch (RS) content that agrees with the AS measured. However, tortilla of laboratory-made masa presented the highest AS and RS contents. RS increased with storage time, a pattern that is related to the starch retrogradation phenomenon observed when retrograded resistant starch (RRS) was quantified. Commercial tortillas showed predicted glycemic index (pGI) values of 62-75% using a chewing/dialysis procedure (semi in vitro method). Index values were lower than those determined in vitro. The pGI of tortillas decreased, and the values were different depending on the method used to prepare the masa and tortilla. Commercial tortilla and tortilla of NCF had the lowest pGI. Therefore, the procedure to obtain masa and thereafter obtain tortillas influenced the starch digestibility of the product.
AB - Starch digestibility was evaluated in freshly prepared tortillas elaborated from masa obtained from different procedures (laboratory-made masa, commercial masa, and nixtamalized corn flour) and from laboratory-made masa with added commercial hydrocolloid, and stored for 24, 48, and 74 hr. Tortillas prepared with commercial masa had the highest available starch (AS) content and the commercial tortillas had the lowest, showing a decrease in AS content when storage time increased. Tortilla of commercial masa showed the lowest resistant starch (RS) content that agrees with the AS measured. However, tortilla of laboratory-made masa presented the highest AS and RS contents. RS increased with storage time, a pattern that is related to the starch retrogradation phenomenon observed when retrograded resistant starch (RRS) was quantified. Commercial tortillas showed predicted glycemic index (pGI) values of 62-75% using a chewing/dialysis procedure (semi in vitro method). Index values were lower than those determined in vitro. The pGI of tortillas decreased, and the values were different depending on the method used to prepare the masa and tortilla. Commercial tortilla and tortilla of NCF had the lowest pGI. Therefore, the procedure to obtain masa and thereafter obtain tortillas influenced the starch digestibility of the product.
UR - http://www.scopus.com/inward/record.url?scp=33645825200&partnerID=8YFLogxK
U2 - 10.1094/CC-83-0188
DO - 10.1094/CC-83-0188
M3 - Artículo
SN - 0009-0352
VL - 83
SP - 188
EP - 193
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 2
ER -