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In vitro starch digestibility changes during storage of maize flour tortillas.
Nahrung. 2004 Feb; 48(1):38-42.N

Abstract

Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4 degrees 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 degrees 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 (alpha-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.

Authors+Show Affiliations

Centro de Desarrollo de Productos Bióticos del IPN, Yautepec, Morelos, México.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15053349

Citation

Agama-Acevedo, Edith, et al. "In Vitro Starch Digestibility Changes During Storage of Maize Flour Tortillas." Die Nahrung, vol. 48, no. 1, 2004, pp. 38-42.
Agama-Acevedo E, Rendón-Villalobos R, Tovar J, et al. In vitro starch digestibility changes during storage of maize flour tortillas. Nahrung. 2004;48(1):38-42.
Agama-Acevedo, E., Rendón-Villalobos, R., Tovar, J., Paredes-López, O., Islas-Hernández, J. J., & Bello-Pérez, L. A. (2004). In vitro starch digestibility changes during storage of maize flour tortillas. Die Nahrung, 48(1), 38-42.
Agama-Acevedo E, et al. In Vitro Starch Digestibility Changes During Storage of Maize Flour Tortillas. Nahrung. 2004;48(1):38-42. PubMed PMID: 15053349.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In vitro starch digestibility changes during storage of maize flour tortillas. AU - Agama-Acevedo,Edith, AU - Rendón-Villalobos,Rodolfo, AU - Tovar,Juscelino, AU - Paredes-López,Octavio, AU - Islas-Hernández,José Juan, AU - Bello-Pérez,Luis Arturo, PY - 2004/4/1/pubmed PY - 2004/8/11/medline PY - 2004/4/1/entrez SP - 38 EP - 42 JF - Die Nahrung JO - Nahrung VL - 48 IS - 1 N2 - Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4 degrees 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 degrees 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 (alpha-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. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/15053349/In_vitro_starch_digestibility_changes_during_storage_of_maize_flour_tortillas_ DB - PRIME DP - Unbound Medicine ER -