TY - JOUR
T1 - Resistant starch formation in tortillas from an ecological nixtamalization process
AU - Santiago-Ramos, David
AU - De Dios Figueroa-Cárdenas, Juan
AU - Véles-Medina, José Juan
AU - Mariscal-Moreno, Rosa María
AU - Reynoso-Camacho, Rosalía
AU - Ramos-Gómez, Minerva
AU - Gaytán-Martínez, Marcela
AU - Morales-Sánchez, Eduardo
N1 - Publisher Copyright:
© 2015 AACC International, Inc.
PY - 2015/3/1
Y1 - 2015/3/1
N2 - The objective of this work was to study the formation of resistant starch (RS) in tortillas from an ecological nixtamalization process compared with the traditional nixtamalization process. The RS increased through all the steps of tortilla production. It was found that the increase of the RS corresponds mainly to the formation of RS5 (V-amylose-lipid complex), but in tortillas two major types of RS coexist: RS5 and RS3 (retrograded starch). In general, tortillas from the ecological nixtamalization process gave higher values of protein, lipids, total dietary fiber, insoluble fiber, soluble fiber, and RS compared with tortillas from the traditional nixtamalization process and commercial flour. The highest glycemic index (GI) occurred in the tortillas from commercial flour, whereas tortillas from 0.4% CaCO3 and 0.6% CaSO4 were classified as medium-GI (GI 50-70). Tortillas from 0.6% CaCl2 had the lowest value of GI. The ecological nixtamalization processes caused significant differences in quality and nutritional properties of tortillas.
AB - The objective of this work was to study the formation of resistant starch (RS) in tortillas from an ecological nixtamalization process compared with the traditional nixtamalization process. The RS increased through all the steps of tortilla production. It was found that the increase of the RS corresponds mainly to the formation of RS5 (V-amylose-lipid complex), but in tortillas two major types of RS coexist: RS5 and RS3 (retrograded starch). In general, tortillas from the ecological nixtamalization process gave higher values of protein, lipids, total dietary fiber, insoluble fiber, soluble fiber, and RS compared with tortillas from the traditional nixtamalization process and commercial flour. The highest glycemic index (GI) occurred in the tortillas from commercial flour, whereas tortillas from 0.4% CaCO3 and 0.6% CaSO4 were classified as medium-GI (GI 50-70). Tortillas from 0.6% CaCl2 had the lowest value of GI. The ecological nixtamalization processes caused significant differences in quality and nutritional properties of tortillas.
UR - http://www.scopus.com/inward/record.url?scp=84928744223&partnerID=8YFLogxK
U2 - 10.1094/CCHEM-08-14-0170-R
DO - 10.1094/CCHEM-08-14-0170-R
M3 - Artículo
SN - 0009-0352
VL - 92
SP - 185
EP - 192
JO - Cereal Chemistry
JF - Cereal Chemistry
IS - 2
ER -